Individual Dutch Baby Pancakes with lemon curd and blueberries

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

This recipe comes from the beautiful blog Nerds With knives https://nerdswithknives.com/dutch-baby-lemon-curd-blueberry/.  Love their blog name!  Wish I would have thought of something clever instead of Dawn's recipes!  I laugh because all these recipes on my blog are not my own creation but recipes I love and want to make again and share.

My husband and I owned and ran a B&B and this was always a hit with our guests.  Talk about presentation, they're adorable!  They're not heavy like a pancake but light and fluffy so not too filling.  I like to serve with some breakfast sausage or bacon.  We no longer have the B&B, long story, but I still make these for family and friends.

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