Lemon Curd Blueberry Dutch Baby Pancakes

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Serving: Serves 8
Prep Time: 20 Minutes
Cooking Time: Bake 16 Minutes

June/July 2019 Dig In Recipe

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Note: Wash hands with soap and water.
1. Preheat oven to 400 degrees Fahrenheit.
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.
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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