Blended eggs gives this pancake all it’s lift! Infused with lemon zest and topped with fresh berries, this dutch baby is mouth watering.
I’ve been eating these pancakes since I was just a little thing, still living in Alaska. My mom used to make them for us as a treat. She got the recipe from her mother who used to make them for her and her brothers and sister. This is a bit different than the apple egg pancakes I shared with you when I first started this blog.
This dutch baby is a spin off my grandmothers. I don’t using any baking powder, all the lift comes from the oodles and oodles of whipped up eggs.
I put lemon zest in it to give it a nice zippy pep. Because truth be told this is not a sweet pancake. And I wouldn’t have it any other way.
Topped with fresh berries, powdered sugar and some maple syrup. See, the sweet stuff is all exterior.
This baby will RISE like crazy in the oven. Try to serve it up as fast as possible for that awe inspiring look of amazement. It will be so poofy.
But as soon as it leaves the oven it starts to deflate, especially once you start putting toppings on it. So maybe gather the family by the oven, while you take it out, for the brief show.
You can whisk everything in a bowl but I prefer to blend it up. Not a ton. Just until its incorporated plus a few extra seconds.
You want your pan to be extra hot when you pour it in, so I like to put my skillet in the oven while it preheats. Once it’s reached temperature, pull it out, add the butter, swirl it all around and even on the sides.
Then you pour in the batter and bake.
I love how the hot dutch baby heats up the fresh berries, because when you bite in its like a warm berry syrup almost! The bit of lemon zest with the fresh fruit is so refreshing. Since this recipe isn’t heavy on the sugar, I like to add just a bit of that powdered sugar on top for sweetness.
Lemon Zest Dutch Baby
- 6 eggs
- 2/3 c milk
- 2/3 c flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 3 tbsp butter
- toppings: powdered sugar blueberries, raspberries
- Preheat oven to 425.
- Place your skillet in the oven
- In a blender add all ingredients
- Alternatively you can use a bowl and whisk
- Blend until everything is incorporated about 15 seconds
- Carefully remove the skillet with oven mitts once the oven has reached 425
- Put the butter in the pan, swirl it all around until it’s melted, golden and bubbly
- Pour all of the batter into the skillet and place it back in the oven
- Cook for 15-20 minutes until the dutch baby edges have raised up
- It may look flat for the first 10 minutes, don’t be alarmed it will puff up
- Serve right away with a dusting of powdered sugar and fresh berries
- The dutch baby will heat up the berries and it will be so gooey and delicious!