Lemon Berry Dutch Baby Pancake
This Lemon Berry Dutch Baby Pancake (also called a German Pancake or Puff Pancake) is simple and delicious! Serve with whipped cream, syrup or lemon curd and more berries! Serves 4 or more.
Ingredients
Dutch Baby Pancake:
- 4 large eggs
- 1/2 cup milk
- 1/2 cup all purpose flour
- pinch salt
- 3 tbsp granulated sugar
- 2 tbsp melted butter
- zest from 1 lemon
Additions:
- 2 tbsp butter
- 1 cup fresh berries (combo of raspberries and blueberries)
Instructions
- Preheat your oven to 450 degrees F.
- Using a blender mix together the eggs, milk, flour, salt, sugar, melted butter and lemon zest. Mix until smooth.
- In a large oven safe skillet (9 inches), melt 2 tbsp of butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
- Add the berries to the pan and coat them with the butter.
- Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
- Then place the skillet into the oven and bake for about 15 minutes. The pancake is done when it is golden brown and puffed up.
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