Blueberry Dutch Baby
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 large eggs1 cup milk1 scant tsp lemon zest1/2 tsp vanilla extract1/2 cup white sugar1 1/2 cups blueberries2 Tbsp butter
Preheat the oven to 400 degrees. Place a large cast iron skillet in the oven to warm while the oven is preheating.
In a large bowl, whisk together the milk and eggs. Add the zest and vanilla and mix well. Add the sugar and flour and continue whisking until well combined. Allow batter to rest while the oven preheats.
Carefully remove the skillet from the oven. Add the 2 Tbsps of butter and swirl until the butter is melted and coats the pan. Pour in the batter. Then sprinkle with the blueberries. Bake for 20 minutes, or until the pancake is puffed and the edges are brown. Dust with powdered sugar, if desired. Cut into slices and serve immediately.
Serving Size: Makes 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user EMPIERCE.
In a large bowl, whisk together the milk and eggs. Add the zest and vanilla and mix well. Add the sugar and flour and continue whisking until well combined. Allow batter to rest while the oven preheats.
Carefully remove the skillet from the oven. Add the 2 Tbsps of butter and swirl until the butter is melted and coats the pan. Pour in the batter. Then sprinkle with the blueberries. Bake for 20 minutes, or until the pancake is puffed and the edges are brown. Dust with powdered sugar, if desired. Cut into slices and serve immediately.
Serving Size: Makes 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 183.9
- Total Fat: 7.4 g
- Cholesterol: 136.3 mg
- Sodium: 94.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.0 g
- Protein: 5.9 g
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