Lar»kind of recipe»breakfast»Lemon Blueberry Dutch Baby
★★★★★25 comments //ComAlexandra Staffordover22 april 2023go to recipe
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Last week,in my newsletter, I mentioned a high protein pancake that I couldn't wait to share with you. It's not that. This is a variation of lemon and blueberrymy favorite Dutch apple baby recipe, a low-yield, high-yield breakfast treat that I loved: It feeds four comfortably and takes no time to whip.
A Dutch baby, if you're not familiar, is like a cross between a popover and a pancake: it rises dramatically in the oven and falls apart when removed. It is conservative in structure, not airytraditional pancakes,a consistency created not only by the high proportion of eggs in the dough, but also by the absence of a leavening agent - the water in the eggs, milk and butter combined with the hot pan causes the dough to rise in the oven .
If you've never had a Dutch baby, I think it's time to give it a try. Every time I make one, I feel great joy when I open the oven door and see the pancake sticking out over the rim of the cast iron pan. I know it's science, but it's still magic.
While you can make Dutch Babies without fruit, I love the sweet flavors they impart and lemon + blueberry is never a bad idea. Blackberries in particular have been very tasty the past few weeks, but you can use any other fruit with them, and as the months go by, peaches and other stone fruits will also work beautifully.
How to make a Dutch baby with lemon and blueberry step by step
Gather the ingredients: flour, milk, salt, sugar, eggs, vanilla, lemon zest, butter, and blueberries.
Place all ingredients except blueberries and 2 tablespoons of butter in a blender.
Mix until they are homogeneous.
Melt 2 tablespoons of butter in a cast iron skillet over medium heat.
Add the blueberries, shake and then...
Immediately pour the dough and…
... transfer to the oven. Bake for 15 minutes.
Remove from the oven and…
... sprinkle with icing sugar if desired.
Cut and serve...
… with maple syrup, if you like.
Adjustment of aapple versionfrom a recipe that appeared ingourmetnow many years ago.
- 4 tablespoonsbutter, divided
- 1/2 fl(125 gr) whole milk or 2%
- 1/2 fl(64 gram) flour for all uses
- 4big eggs
- 3 tablespoons(43 gr) Granulated sugar
- 1 tspvanilla
- 1/4 tspsal
- the zest of a lemon
- 1 mok(154 gr) blackberries
- powdered sugar for sprinkling
- Place an oven rack on the middle setting and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on the stove. Leave on low heat while preparing the dough.
- Melt two tablespoons of butter in a small saucepan and transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt and lemon zest and mix until smooth. (Don't skip this step - the dough will be lumpy.)
- Place the remaining 2 tablespoons of butter in the cast iron skillet. Increase the heat to medium high. Let the butter melt, add the blueberries and stir well. Immediately pour the batter over the blueberries and slide the baking sheet into the oven. Bake until the pancake is puffed and golden brown, about 15 minutes.
- Remove the baking tray from the oven and sprinkle with icing sugar if desired. Slice and serve immediately with maple syrup.
- Installation time: 10 mins
- Cooking time: 15 minutes
- Categories: breakfast
- Method: stove, oven
- Kitchen: American
Keywords:lemon, blueberry, cast iron pan
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AMAZING recipe! We made it yesterday and it's easy and delicious. Lemon zest is a nice addition. We always love your recipes. Thank you!! Mary & Jim, Milwaukee, Wisconsin
So nice to read this, Mary and Jim! Thank you also for your kind words 🙂
This recipe was super quick and easy, and it turned out delicious! I didn't have dairy milk, so I tried 1/4 cup almond milk mixed with 1/4 cup full-fat Greek yogurt in hopes that the yogurt would thicken the almond milk to just the right consistency. It puffed up nicely in the oven, turned a nice golden color and had the perfect cream texture on the inside. Thanks for sharing.
★★★★★(Video) Delicious lemon-blueberry Dutch baby pancake
Surprising! Thank you so much for writing and sharing your notes 🙂 🙂 🙂
I would like to try this recipe, but I don't have a cast iron pan. I can't use such pans with my glass hob, so I haven't needed them yet. I have a smaller pan (up to 500°). Do you think this is enough for the recipe?
Accepted! Dutch baby can go way over the rim, but it will look impressive and beautiful... what's the size of the pot? If it's too small, you may need to adjust the recipe.
For glass hobs: just place the cast iron pan in the oven while it preheats. Follow the recipe as written.
Remove the hot pan from the oven and add the 2 tablespoons of butter, stirring to quickly melt the butter. Add the blueberries and complete the recipe.
Your pan will work just fine. By the way, I have a glass top and always use cast iron pans and pots with no problem. It really is a delicious recipe with a creamy custard texture. the lemon gives a nice balance to the fruit.
Delicious recipe. I made it yesterday for my birthday. It was beautiful and delicious.
Thanks for sharing!
Glad to hear that, Anita! Thanks for writing 🙂 🙂 🙂(Video) Blueberry Dutch Baby - German Pancake - Food Wishes
Can you use a mixer instead of a blender to mix the dough?
I think it should work well!
Extremely tasty!!! I loved this recipe so much I'm going to leave a comment before printing so I can make it again and again! What a delicious taste…. mmm!
I DOUBLE the recipe for my large family and cook it in a larger cast iron skillet for 5 minutes. longer. Can't wait to make this again AND check out your other recipes! Thank you!!!!
I made it for our anniversary breakfast! My husband said he would marry me again! 😊. You will try a peach version if there are farm fresh peaches. Another winner!
I follow a sugar-free diet. Do you mind if I leave out the sugar?(Video) Dutch Baby - Blueberry Lemon Dutch Baby in the Cast Iron Kitchen. Wrong Side of the Tracks Cooking
79 Responses to “Lemon-Blueberry Dutch Baby”
That said, in the case of lemons and blueberries, the tartness of the citrus fruit works to balance the sweetness of the blueberries. It also neutralizes any of their bitterness to better enhance more subtle flavors.Why won t my German pancakes rise? ›
Why won't my German pancakes rise? This is likely because the skillet was not hot enough. The batter needs to get hot enough that steam forms from the liquids and the pancake rises before the flour cooks and sets.What is a Dutch baby pancake? ›
Sometimes called a German pancake, a Dutch Baby is a big, poofy, family-style pancake with a custardy center — think of it as a cross between a crepe, a pancake, and a popover. It's guaranteed to get oohs and ahhs when you set it on the table, and it's so simple to make.How long to soak berries in lemon water? ›
Place the berries into the water and let them soak 5 to 10 minutes. Gently stir the berries around every couple of minutes. 2.Which berry goes best with lemon? ›
Classic Blueberry Flavor Combos
It's Blueberry Pairing 101. Lemon: At the very top of the list is sweet-tart blueberries and sharp lemon, an almost unbeatable combination. (But don't sleep on blueberries + other citrus flavors, including lime, orange and even grapefruit.)
Cool the pancake in the skillet on a wire rack for 1 minute, then use a metal cooking turner to turn out the pancake onto the rack to keep its sides from deflating. Serve immediately, with a dollop of whipped cream and slices of fresh fruit.What is the difference between German and Swedish pancakes? ›
The Swedish pancakes are essentially a baked custard, and are very similar to the German pancakes known in America as a Dutch baby. The Swedish version is generally baked in a square or rectangular pan and cut into square slices, while the German version is generally baked in a round skillet.What is the difference between American and German pancakes? ›
German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection. Whereas the traditional American pancake uses baking soda or powder to help it fluff up and is cooked on a hot stovetop or grill and is much fluffier when done.Why do they call it a Dutch baby? ›
The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions.Is Yorkshire pudding the same as a Dutch baby? ›
A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.
Pancakes are sometimes called hoecakes in the South. Most Southerners are familiar with lacy cornbread, aka hot water cornbread. A hoecake is a rustic fried version of a pancake made with ground cornmeal.Should you wash blueberries? ›
Blueberries (and other produce) should not be washed as soon as they're brought home. Rather, they should be washed shortly before they're eaten. When you bring home your blueberries, inspect them and discard any that show mold or decay (composted, ideally). Why?Can dogs eat blueberries? ›
Yes, dogs can eat blueberries. Blueberries are a superfood rich in antioxidants, which prevent cell damage in humans and canines alike. They're packed with fiber and phytochemicals as well.Is it better to wash fruit with vinegar or baking soda? ›
Baking soda, whose alkalinity helps to neutralize many common acidic pesticides, is generally thought to be the most effective produce wash.What two fruits make a lemon? ›
Lemons are a hybrid of citrons and sour or bitter oranges that evolved through plant breeding over many centuries.How do you intensify blueberry flavor? ›
Mixing a little coriander in with your blueberry desserts or pancakes will make the blueberries taste more, well, blueberry-y. And there's a scientific reason why.What pairs with blueberry? ›
Blueberries and their aromatic pairings
The spicy vanilla notes in blueberries also stand up to bold-flavored ingredients such as coffee, chocolate and toasted bread, while their floral rose-like scents pair beautifully with lychee, apple, raspberry, tomato and beets.
The meringue is key to making fluffy pancakes so make sure that they hold a stiff peak. Over mixing can lead to deflating the pancakes as well, so do a gentle scoop and fold motion when mixing together the whites and yolks. Why are my pancakes fluffy then deflate? All soufflés deflate eventually.How do you keep pancakes from going flat? ›
A flat pancake could be the result of an overly-wet batter. Add a little extra flour and see if that makes a difference. The batter should be thick enough that it drips rather than runs off the spoon—and remember, it should have some lumps still in it.How do you keep pancakes from deflating? ›
Pancakes should be flipped once, and only once, during cooking. And as long as you didn't flip them too soon, you won't need to flip them any more than that. Flipping pancakes too many times causes them to deflate, losing some of that wonderful fluffy texture.
In case you're new to the crepe game, crepes are what pancakes are called in France. But, unlike American pancakes, they're not fluffy and thick, but thin and moist.Which country has the best pancakes in the world? ›
1. France – Crêpes. You can't possibly make a list of the world's best pancakes and not include France.What are American pancakes called in England? ›
Not only are "flapjacks" their own thing in the UK, British cuisine also has a different understanding of what makes a pancake. Though they'll call it a "pancake," the British version is unleavened and closer to what we Yanks might call a crepe than the fluffy, pillowy food we tend to think of.What do Germans eat on their pancakes? ›
German pancakes are texture-wise somewhere in between the American pancakes and crêpes, contain more egg, and are often rolled up and filled with jam or Nutella. I always sprinkle mine with powdered sugar or cinnamon sugar for the extra sweet note.Is a Dutch baby the same as a pannekoeken? ›
Although the name suggests otherwise, The Dutch Baby pancake is actually an American thing. From what I've read, they were made popular by German immigrants in the US, which makes sense because they do loosely resemble traditional German Pannekoeken.What are Berlin pancakes? ›
Eierkuchen are traditional German pancakes made by combining eggs, flour, milk, butter, baking powder, sugar, and salt. The batter is typically flavored with vanilla extract or cinnamon, although the sugar and other sweet flavorings may be omitted to make a savory version of these pancakes.Why do Dutch babies puff up? ›
What makes a Dutch baby rise? The magic that makes that Dutch baby pancake rise to its signature heights is simple: steam! The combination of air that's whipped into the eggs when you mix the batter and the super hot cast-iron skillet (and oven) create the conditions needed for the lift we love.Can you reheat a Dutch baby? ›
Make-Ahead and Storage. How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes. You can also reheat in the microwave.How do you eat Dutch pancakes? ›
Traditionally these Dutch pancakes, filled or not, are rolled and then eaten. Slice them and use a fork and knife if you're feeling civilized, or just grab a bite if you're eating them on the go!What do British call American style pudding? ›
American puddings are closer to what the Brits would call "custard." A British pudding is a dish, savory or sweet, that's cooked by being boiled or steamed in something: a dish, a piece of cloth, or even animal intestine.
The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850.Why is my Dutch baby dense? ›
Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.What is difference between hoecake and Johnnycake? ›
Hoecakes—also known as corn pone, johnny cakes, or cornmeal pancakes—are a fairly common sight at brunch tables in the South, but are perhaps less known above the Mason-Dixon line. In its most basic form, a hoecake is simply a mixture of batter of cornmeal, water, and salt fried in lard or rendered bacon fat.What do cowboys call a pancake? ›
Flapjacks are a staple of the wild west, both then and now. They are known by a variety of names like pancake, hotcake, or griddle cake.What do Canadians call pancakes? ›
A ploye or ployes are an Acadian pancake type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the Madawaska region in New Brunswick and Maine.Is blueberry and lemon good for you? ›
Lemon will provide you with vitamin C, and blueberries are packed with antioxidants. Both are great additions to your diet!Why do you put lemon on fruit? ›
“The acidity of lemons helps to prevent the browning of fruits,” says registered dietitian nutritionist Keri Gans, MS, RDN, CDN. “Specifically, it helps to inactivate the enzyme polyphenol oxidase, which is responsible for the browning.”Beyond keeping fruit salad fresh, lemon can also help enhance its flavor.Why do people put lemon on fruit? ›
A fresh squeeze of lime or lemon juice does magic to a slice of raw fruit. That touch of acid brings out the natural sweetness, and intensifies all the flavors.What is the best combination with blueberry? ›
What Goes Well with Blueberry? Apricot, artichoke, banana, beetroot, blackberry, celeriac, celery, coconut, corn, daikon, elderberry, feijoa, ginger, honeydew, kiwi, lemon, lettuce, lime, lychee, mango, nectarine, orange, papaya, peach, pumpkin, radish, raspberry, rhubarb, spinach, strawberry, watermelon, zucchini.Do blueberries flatten your stomach? ›
Blueberries. If antioxidant-rich blueberries aren't your daily fruit of choice, you might want to start adding them to the mix. See, one study in the Journal of Medicinal Food found that blueberries can reduce abdominal fat, along with and total body weight. They're perfect to add to some Greek yogurt, too.
Research shows that blueberries can dramatically improve gut bacteria. They are rich in prebiotics, which serves as a precursor to probiotics, contributing to healthy bacteria in the gut and colon. Furthermore, the potent anti-inflammatory properties found in blueberry can alter the gut bacteria, reduce inflammation.Will I lose weight if I eat blueberries everyday? ›
Recent study findings suggest that blueberries may influence genes which regulate fat-burning and storage, helping reduce abdominal fat and lower cholesterol. When combined with a low-fat diet, blueberries might also lower triglycerides and improve blood sugar levels, each benefits of a comprehensive weight loss plan.Why must you not squeeze lemons on hot food? ›
Lemons are full of vitamin C which is extremely sensitive to heat. Doctors say that all the vital nutrients get destroyed once the juice is squeezed over hot food and so avoid it at all costs.Why do chefs use lemon juice? ›
Besides making your mouth water, acidity cuts greasiness and heaviness and gives food a fresh, clean taste.Why put lemons in a jar with water? ›
Another simple trick to keep lemon fresh is to store them in a glass jar full of water. Add all the lemons in a jar, put water and place them in the refrigerator. Lemon juice could be kept in the fridge for a few days. After a few days, the juice is best used in cooking or baking, but not in fresh lemonade.Why do Mexicans put lime on everything? ›
For Mexicans, the lime has always been an easily accessible citrus and is one of the reasons why we put it on practically everything. Its acidity combines perfectly with our spicy cuisine. Limes are the perfect companion to tacos, soups and many delicacies that we eat in our day to day life.Why do Mexicans add lemon to everything? ›
Adding lemon and preferably lime to the food adds a fresh taste of zestiness that is a perfect compliment to the spices (Cumin and Chile) that are frequently used in Mexican and Tex-Mex dishes.Why do Mexicans use limes instead of lemons? ›
In many parts of Latin America, the stronger, more acidic lemons are used. But lemons in the US are sweeter and less acidic, so we generally use lime juice instead to cure the fish. Lemons and lemon juice, which are staples in so many US recipes, are seldom used in Mexican cooking, where the lime reigns.What flavors compliment blueberry? ›
Blueberry: Pairs well with other berries, cardamom, cinnamon, citrus, fig, ginger, hazelnut, honey, lavender, lemon, lemon verbena, mango, mint, nutmeg, peach, vanilla, and watermelon.Is it good to eat bananas and blueberries together? ›
Packed full of vitamins, minerals and antioxidants, blueberries and bananas are a wonderful combination that can provide numerous health benefits.