This lemony Dutch Baby pancake is the perfect blend of light, airy texture and zesty citrus flavor. With a touch of sweetness and a burst of blueberries, this delightful oven-baked pancake makes for an easy yet impressive breakfast or brunch dish. Top it off with homemade lemon curd and powdered sugar for an extra layer of flavor that brightens up every bite!

Makes Four - 5" Skillets

INGREDIENTS

• 3 eggs
• ½ cup flour
• ½ cup milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon zest 1 small lemon
• Pinch kosher salt
• 4 tablespoons unsalted butter
• Confectioners sugar optional

FILLING

• 1/4 cup homemade lemon curd or store bought
• 1/2 pint blueberries

DIRECTIONS

1. Preheat oven to 425º F (220ºC)
2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
3. Place butter in heavy skillets (or a single skillet) and place in the oven until butter has melted (just a few minutes). 
4. Mix in most of the blueberries, pour into pan, return to oven and bake for 20 minutes, until puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
5. Remove pancake from oven, top with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and fresh blueberries.