Blueberry Lemon Dutch Baby

Say, what’s better than a stack of pancakes? Why, a huge fluffy pancake, that’s what! I love pancakes and waffles for brunch and I rarely make them but this weekend I wanted to make a Dutch baby–haha–sounds funny 🙂 I had made one of these a year ago so I thought it was time for another, this time with gorgeous blueberries I had bought from the Farmers market.

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We have 2/3 of a cup of milk, at room temperature. I used whole. Next time, I will try this with buttermilk. The recipe calls for 3 eggs but I used 2 quacky duck eggs, also at room temperature. 2/3 cup of flour, 2 cups of blueberries, 1/3 cup of white sugar (as you can see on the left, I used less), a pinch of salt and the zest of a lemon. You also need 4 tbsp of butter (oops! forgot to show it here 😉 if you think that’s too much, you can certainly use less. I believe I used 3 tbsp). Preheat your oven to 425.
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Grind the zest into the sugar with a spoon or whatever you like so it is all mixed in. I just love lemon zest and would put it in everything if I could!
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Mix the eggs until nice and frothy. I used an immersion blender–I simply love that gadget, makes me want to blend everything!
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Add milk, flour, salt and sugary lemon zest and mix until it is smooth. This will be a pretty thin batter.
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Fold in those blueberries. In the meantime, heat a cast iron pan on medium and add butter…
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…once the butter has melted…
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…pour the batter in the pan and stick in the oven for 20 to 25 minutes. Mine took 25 and then I stuck it in the broiler for 2 minutes.
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Now it is nice and goldeny brown and yumdiliyumptious.
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Sprinkle some powdered sugar and dig in 🙂 I had 2 helpings–I am not ashamed!
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I also added a smidgen of maple syrup. How good does that look! Pair it with mimosas if you wish and celebrate the weekend and life 🙂 Now, go make it! Please 🙂

Recipe slightly adapted and taken from ask chef Dennis

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