I like when fancy seeming breakfasts come together quickly. It’s the perfect way to show company you care, without have to slave allll morning.
Plus, a breakfast that comes together swiftly means that we can get to eating and then head out the door.
You know? To do more eating.
This Dutch baby recipe is a lot like my recipe for German pancakes. Both require you to bake the pancakes, but otherwise there really isn’t much of a difference. I made my first baked pancake recipe in a baking pan with a German girl when I lived in Switzerland (thus calling the recipe a ‘German pancake’) and made this recipe, and several others, in a cast iron skillet.
So I guess what I’m saying is that I like to call skillet-baked pancakes Dutch Baby’s and baking pan-baked pancakes German pancakes. You can call this whatever you feel like!
And now that the naming has
definitely not been explained, let’s talk about the flavour of this beauty. It’s almost summer, we’re craving blueberries.
Lemon + blueberries, to be precise. The lemon in this pancake is subtle, but really tastes delicious with a fresh blueberry sauce and maple syrup.
I hope you like this as much as we did!
- 3 large eggs
- 1/4 cup unsweetened apple sauce
- 2/3 cup all-purpose flour
- 2/3 cup milk
- zest from 1/2 lemon
- 1/2 tsp pure vanilla extract
- 2 tbsp unsalted butter
- 1 cup fresh blueberries
- 2 tsp lemon juice
- 1 tsp lemon zest
- 3 tbsp granulated sugar
- Preheat oven to 450 degrees F and place a 10-12 inch cast iron skillet in the oven.
- In a large bowl, whisk together the eggs, apple sauce, flour, milk, lemon zest, and vanilla extract. Using an immersion blender, or a regular blender, blend everything together until smooth and just combined, but not foamy.
- Place the butter into the preheated cast iron skillet and swirl to melt. Once the butter is melted pour in the batter all at once and place skillet in the hot oven. Bake for about 20 minutes, until the Dutch baby is puffed and golden.
- While the Dutch baby is baking, make the blueberry topping. In a small saucepan, combine all of the ingredients and heat over medium until the berries release their juices, begin to bubble, and become tender.
- Serve hot Dutch baby with the blueberry sauce and some maple syrup if you'd like.
Recipe adapted from Hungry Girl Por Vida