Lemon dutch baby pancake with blueberries and strawberries

Description

Treat family and friends to breakfast with a twist with these mini lemon Dutch Baby pancakes. The batter is mixed in a blender then poured into pre-warmed ramekins and baked in the oven. Watch through the oven door as these mini dutch babies puff while cooking then serve with a simple yet tasty topping of fresh blueberries and strawberries.

  • 2 Tablespoons unsalted butter
  • 2/3 Cup milk
  • 1/2 Cup all-purpose flour
  • 7 Tablespoons sugar, divided
  • 1 Tsp. vanilla extract
  • 1 1/2 Teaspoons grated lemon zest
  • 1/4 Tsp. salt
  • 2 Packages (6 ounces or 1 1/4 cups each) Driscoll's Blueberries
  • 1/4 Cup lemon juice
  • 1 Package (16 ounces) Driscoll's Strawberries, each hulled and cut in half
  • 3 large eggs
  1. Preheat oven to 425°F (for skillet) or 475°F (for ramekins). Place butter in a 10-inch cast iron skillet or oven-safe skillet and place in oven until butter melts. Swirl pan to coat sides. Or, divide butter among 8 (6 to 8 ounce) ramekins and place on a baking sheet. Place in oven until butter melts. Brush melted butter up sides of ramekins.

    Meanwhile, place eggs, milk, flour, 3 tablespoons sugar, vanilla, lemon zest and salt in a blender and process 30 seconds or until foamy. When skillet (or ramekins) is hot and coated with butter, add batter (or evenly divide among ramekins) and place in oven. Bake skillet 20 minutes or until puffy and golden brown or ramekins 12 to 14 minutes.

    Meanwhile, in a medium saucepan bring blueberries, lemon juice and remaining 4 tablespoons sugar to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 10 minutes or until mixture is thickened. Remove from heat, stir in strawberries and serve immediately with pancakes.
Calories 361.84
Total Fat 10.63 g
Saturated Fat 5.93 g
Cholesterol 180.32 mg
Sodium 411.33 mg
Total Carbohydrates 58.60 g
Dietary Fiber 4.07 g
Protein 8.79 g