Individual Dutch Baby Pancakes with lemon curd and blueberries

These Dutch Baby Pancakes are as cute as they are delicious!

Prep time

5 mins

Cook time

25 mins

 

Serves: 4 - Lodge 5 inch cast iron pans

Ingredients

• 3 eggs
• ½ cup flour
• ½ cup milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon zest
• Pinch of kosher salt
• 2 tablespoons unsalted butter (split between 4 pans)
• Confectioners sugar for dusting
• maple syrup (optional)

Filling: (split between 4 pans)

• ¼ cup homemade lemon curd (or store-bought)
• ½ pint blueberries

Instructions:

1. Preheat oven to 425º F.
2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
3. Place butter in each skillet and place in the oven until butter has melted (just a few minutes). Pour 1/4 of the batter into each pan, return them to oven and bake for 15-20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove pancakes from oven, serve with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.

Recipe adapted from Nerds with Knives