Mini Dutch Babies with Lemon Curd and Blueberries

Mini Dutch Babies with Lemon Curd and Blueberries

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Recipe by Admin Course: Baked, Friends of Instagram, Skillet
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

kcal

Ingredients

  • 3 eggs

  • cup 1/2 (60g) flour

  • cup 1/2 (115g) milk

  • tablespoon 1 granulated sugar

  • teaspoon 1 vanilla extract

  • teaspoons 2  finely grated lemon zest (1 small lemon)

  • pinch kosher salt

  • tablespoons 4 unsalted butter

  • Confectioners sugar for dusting (optional)

  • cup 1/4 homemade lemon curd (or store bought)

  • 1/2 pint blueberries

INSTRUCTIONS

  • Preheat oven to 425º F (220ºC)
  • Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
  • Place butter in heavy skillets (or a single skillet) and place in the oven until butter has melted (just a few minutes, don’t wander off). Pour half the batter into each pan, return them to oven and bake for 20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  • Remove pancakes from oven, serve individually if using mini skillets, or cut larger Dutch Baby into wedges and top with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.

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