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Lemon Dutch Baby with Strawberries & Blueberries

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Lemon Dutch Baby with Strawberries & Blueberries is a light, oven-baked pancake with a crisp edge and custardy center, infused with lemon zest and topped with fresh berries and powdered sugar for a bright, elegant breakfast or brunch dish.

Ingredients

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 2 tbsp butter (for skillet)
  • 1/2 cup fresh strawberries, sliced
  • 1/2 cup fresh blueberries
  • Powdered sugar, for dusting
  • Optional: fresh lemon juice for drizzling
  • Optional: whipped cream or yogurt for serving

Instructions

  1. Preheat the oven to 425°F (220°C) and place a 10–12 inch cast iron skillet in the oven to heat.
  2. In a blender or bowl, combine eggs, flour, milk, sugar, vanilla, lemon zest, and salt. Blend or whisk until smooth.
  3. Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the bottom and sides.
  4. Pour the batter into the skillet and return it to the oven immediately.
  5. Bake for 18–20 minutes, until puffed and golden around the edges.
  6. While baking, prepare the strawberries and blueberries.
  7. Once baked, remove the Dutch baby from the oven and top with berries.
  8. Dust with powdered sugar and drizzle with lemon juice if desired. Serve warm with whipped cream or yogurt.

Notes

  • For a sweeter version, add lemon curd or a scoop of ice cream on top.
  • Don’t open the oven during baking to ensure maximum puff.
  • Use a hot pan and room-temperature or cold batter for best results.
  • Frozen berries can be used if thawed and drained first.

Nutrition

Find it online: http://recipesbyliza.com/lemon-dutch-baby-with-strawberries-blueberries/