Brown butter Dutch Baby pancake with blueberries & lemon recipe
A perfect Dutch baby pancake filled with yoghurt and lemon curd, fresh blueberries and drizzled with maple syrup.
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Ingredients
Pancake batter
- ¾ cup / 180ml milk
- ¾ cup / 125gm flour all-purpose
- 2 Tbsp 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
Instructions
- 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.
Notes
This pancake is designed to be eaten after being made and does not keep well.
Servings: 4