Lemon Curd Blueberry Dutch Baby Pancakes

June/July 2019 Dig In Recipe
Recipe By:
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Lemon Curd Blueberry Dutch Baby Pancakes
Serving: Serves 8
Prep Time: 20 Minutes
Cook Time: Bake 16 Minutes
Lemon Curd Blueberry Dutch Baby Pancakes
Recipe By: Logo Site

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INGREDIENTS

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3 Big Y Large White Eggs

2/3 cup Big Y all-purpose flour

1/3 cup Big Y whole milk

1/3 cup Big Y heavy whipping cream

¼ cup Big Y sugar

2 tsp. Big Y pure vanilla extract

1 small lemon, zested

-pinch kosher salt

4 Tbsp. Big Y unsalted butter

½ cup prepared lemon curd

½ pint blueberries

-Big Y powdered sugar, for dusting

DIRECTIONS

1. Preheat oven to 400°F. 2. In a blender, combine eggs, flour, milk, cream, sugar, vanilla, lemon zest and salt; blend until smooth. 3. Evenly divide butter between two, 6-inch cast iron skillets or one, 12-inch skillet. Place in oven and heat for 2 minutes or just until butter has melted. Pour half the batter into each pan (or all into the 12-inch skillet), return skillets to oven and bake for 16 minutes or until pancakes are puffed and golden. 4. Remove pancakes from oven and let cool slightly. Once warm, evenly top both skillets with lemon curd, blueberries and a dusting of powdered sugar.

Nutrition facts:

Nutrition Information Per Serving: Calories: 228 (Calories from Fat: 81); Total Fat: 9g (Saturated Fat: 5g); Protein: 4g; Total Carbohydrates: 30g (Dietary Fiber: 1g; Sugars: 22g); Cholesterol: 106mg; Sodium: 45mg