Dutch baby pancakes are kind of like a pancake crossed with a popover. They're not difficult to make, but certainly seem special. And they're the perfect dish to showcase seasonal ingredients. This recipe is all about the blueberries, but you can easily substitute different fruit or flavourings. They're also wonderful served straight up with warmed maple syrup.
1 tbsp unsalted butter
3/4 cup flour
Zest of 1 lemon
1/4 cup sugar
Pinch of salt
1 tsp lemon juice
3 large eggs
3/4 cup milk or buttermilk
3/4 cup fresh blueberries
Slices lemon, cut into quarters
1/3 cup heavy/whipping cream
3 tbsp icing sugar, plus more for dusting
Preheat the oven to 410F. Over low heat, melt butter in a 10 inch skillet, using a pastry brush to butter the bottom and sides of the skillet.
Mix flour, zest, sugar, salt, lemon juice, eggs and milk. A blender or hand mixer will make quick work of it, but you can also beat together the wet ingredients and gradually whisk them into the dry. Unlike other pancake recipes, you want a very smooth batter. Allow the batter to rest for 20 minutes.
Pour the batter into the buttered skillet and place in the hot oven for 12-15 minutes. The pancake should be golden and puffy and slightly darker around the edges. Remove from oven and allow to cool. The pancake will sink as it cools.
While the pancake is cooling, whip or whisk the cream with icing sugar until it reaches the soft peak stage.
Dollop the whipped cream into the centre of the pancake and smother in fresh blueberries. Garnish with lemon slices and dust with icing sugar. Slice and serve.