Description
Lemon Dutch baby pancake with fresh blueberry sauce.
Ingredients
- 3 Large Eggs
- ¼ cups Unsweetened Applesauce
- ⅔ cups All-purpose Flour
- ⅔ cups Milk
- ½ Lemon, Zested
- ½ teaspoons Pure Vanilla Extract
- 2 Tablespoons Unsalted Butter
- FOR THE BLUEBERRY SAUCE:
- 1 cup Fresh Blueberries
- 2 teaspoons Lemon Juice
- 1 teaspoon Lemon Zest
- 3 Tablespoons Granulated Sugar
Preparation
Preheat oven to 450ºF and place a 10- to 12-inch cast iron skillet in the oven.
In a large bowl, whisk together eggs, applesauce, flour, milk, lemon zest, and vanilla extract. Using an immersion blender or a regular blender, blend everything together until smooth and just combined, but not foamy.
Place butter into preheated cast iron skillet and swirl to melt. Once butter is melted, pour in batter all at once and place skillet in hot oven. Bake for about 20 minutes, until Dutch baby is puffed and golden.
While Dutch baby is baking, make the blueberry topping. In a small saucepan, combine all blueberry sauce ingredients and heat over medium until berries release their juices, begin to bubble, and become tender.
Serve hot Dutch baby with blueberry sauce and some maple syrup if you’d like.
Recipe adapted from The Cast Iron Skillet Cookbook, via Hungry Girl Por Vida’s Blueberry Lemon Dutch Baby.
