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Brown Butter Dutch Baby Pancake with Blueberries & Lemon
Steps
- Preheat the oven to 230 C / 450 F and position the rack in the middle.
- In the jug of a blender add the milk, flour, sugar, eggs, vanilla extract, zest and salt. Blend for about 30 seconds until smooth.
- Place a 30cm / 12 inch cast iron ovenproof skillet on the flame of a gas burner and preheat until very hot. If you don’t have a gas hob, put your skillet in the oven to preheat as the oven preheats. When the pan is almost smoking hot, turn off the heat and add the butter. It will bubble and go brown almost immediately. Pour in the pancake batter straight away and place it in the oven.
- Cook for 15 – 18 minutes until puffed up and golden brown.
- Remove from the oven and top with the Yoghurt lemon curd mixture, fresh blueberries, icing sugar and maple syrup and you are in breakfast heaven.
Originally published at drizzleanddip.com. Reproduced for personal collection.
