Lemon and Blueberry Dutch Baby Pancake Recipe
Try something different this pancake day with our fluffy blueberry and lemon-flavoured Dutch Baby Pancake, topped with creamy yogurt, lemon curd and fresh fruit, delicious!
Lemon and Blueberry Dutch Baby Pancake Recipe
Baked.by.alice
2
15 minutes
20 minutes
If you’re looking for a breakfast recipe that’s both effortless and impressive, this Blueberry and Lemon Dutch Baby Pancake recipe is just what you need. Baked to perfection in the oven, this special pancake is bursting with flavour and topped with deliciously creamy yogurt, fresh fruit, and tangy lemon curd for a different take on pancake day.
What even is a Dutch Baby Pancake?
A Dutch Baby Pancake is a tasty cross between a pancake and a Yorkshire
pudding. It’s baked in the oven, allowing it to puff up before settling into a
golden, crispy-edged, soft-centred pancake. It’s easy to prepare, and its
light, airy texture makes it the perfect canvas for sweet or savoury toppings.
Why You’ll Love This Blueberry and Lemon Version
This recipe adds a refreshing twist to the classic Dutch Baby. The batter is
flavoured with zesty lemon and fresh blueberries, giving every bite a burst of
tangy sweetness. The toppings take it to the next level: a dollop of creamy
yogurt, fresh fruit, and a drizzle of lemon curd.
Ingredients
Pancake
- 3 Eggs
- 2 Tbsp of Whitworths Caster Sugar
- 80g of Plain Flour
- 160g of Milk
- 50g of Blueberries
- Zest of 1 Lemon
- 2 Tbsp of Vegetable Oil
To Serve
- 250g of Natural Yogurt
- 3 Tbsp of Lemon Curd
- 50g of Blueberries
- Lemon Wedges
- Whitworths Icing Sugar
Directions
Pre-heat your oven to 200 degrees (fan) and put in your cast iron pan to heat up. If you don’t have a cast iron pan, a shallow casserole dish will also work.
Make your pancake batter by whisking the eggs with the sugar and half of the milk, and then adding it into a bowl with the sieved flour in. Once a thick batter is formed, slowly add the rest of the milk to thin it out. It will be quite a runny mixture. Finally, add in the grated lemon zest.
Once your pan has heated up in the oven, add the oil to it and put it back in for a further 5 minutes.
Carefully remove your hot pan from the oven and pour in the pancake batter. Be careful as the oil will sizzle. Scatter the blueberries across the top and then return it to the oven as quickly as possible.
Bake for around 18 minutes or until puffed and golden.
When you take it out of the oven, it will be quite puffed up. Allow it to deflate a little and then dust with icing sugar. Meanwhile, ripple the lemon curd through the yoghurt - it does not need to be completely mixed.
To serve, slice the pancake into portions and add a squeeze of lemon juice, a dollop of the yogurt/curd mixture, and a few fresh blueberries.