A Dutch baby pancake is akin to a Yorkshire pudding and is one of the most delicious things you can serve for breakfast. It puffs up dramatically in the oven like a soufflé so it needs to be served immediately for maximum impact. The sides of this pancake stayed tall for ages, but its good to eat it while still warm. I folded a few generous spoonfuls of lemon curd though Greek yoghurt to add a decadent but oh so delicious lemony touch. A cup of fresh seasonal blueberries scattered over the craggy surface gives this pancake all the attitude it needs, and I finished things off with a dusting of icing sugar and a generous drizzle of maple syrup.
I adore blueberries baked and cooked into things such as muffins, pancakes,waffles, tarts andcake, but with a Dutch pancake you want to really maximise the puffing up of the batter so I suggest adding them to the top rather. If you really love having them baked into it, then be sure to add them to the pan before you add the batter.
I’ve added a hint of lemon to this recipe because lemon and blueberries are perfect flavour partners but I think orange would be equally as delicious. Now that I’ve discovered the joys of lemon curd stirred through yoghurt there is no going back here my friends. This is a brunch game-changer. I can’t wait to try it with my granadilla (passionfruit) curd which is one of my all-time most popular recipes on the blog.
I love how easy this recipe is. Literally, bang everything into a blender and whizz until smooth. Most recipes call for you to heat up the skillet in the oven simultaneously as it preheats, but I find it as effective to do it on my gas hob. I get it extremely hot, turn it off and immediately add the butter which turns brown almost immediately. You then get the joys of brown butter and all its delicious glory with this pancake, adding so much flavour.
Blueberries are in season at the moment and available in all major food retailers. This recipe for a brown butter Dutch baby pancake would be the perfect thing to make your loved one on Valentines day #justsaying. I add lashings of maple syrup too. Lashings.
Recipe – serves 4
Brown butter Dutch Baby pancake with blueberries & lemon
- ¾ cup / 180ml milk
- ¾ cup / 125gm flour (all-purpose)
- 2Tbsp sugar
- 3 large free-range eggs
- 1 tsp vanilla extract
- Finely grated zest of half a lemon
- Pinch salt
For the pan
- 4 Tbs butter – about 65g (I used salted)
To top the Dutch baby pancake
- 1 cup fresh blueberries
- ¾ cup Double cream Greek-style yoghurt
- 2 – 3 Tbsp Lemon curd
- Maple syrup to serve
- Icing sugar for dusting
- Preheat the oven to 230 C / 450 F and position the rack in the middle.
- In the jug of a blender add the milk, flour, sugar, eggs, vanilla extract, zest and salt. Blend for about 30 seconds until smooth.
- Place a 30cm / 12 inch cast iron ovenproof skillet on the flame of a gas burner and preheat until very hot. If you don’t have a gas hob, put your skillet in the oven to preheat as the oven preheats. When the pan is almost smoking hot, turn off the heat and add the butter. It will bubble and go brown almost immediately. Pour in the pancake batter straight away and place it in the oven.
- Cook for 15 – 18 minutes until puffed up and golden brown.
- Remove from the oven and top with the Yoghurt lemon curd mixture, fresh blueberries, icing sugar and maple syrup and you are in breakfast heaven.
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*Thanks to ZZ2 Farming who are the producers of an array of amazing fresh produce in South Africa for sponsoring this post