30% of your day on your phone

Recipe below 👇🏼

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Fluffy, crispy, and perfectly sweet and balanced this lemon blueberry Dutch baby pancake is so easy to make and takes less than 10 ingredients. It’s the perfect weekend brunch to bake for friends and family.

3 eggs, room temperature
2/3 cup milk of choice, room temperature
1/2 cup all-purpose flour
1 tsp vanilla extract
Zest from 1 lemon
Juice of 1/2 lemon
1/2 cup frozen blueberries
1/2 tsp kosher salt
2 tbsp unsalted butter
Honey, to drizzle

Preheat your oven to 425F / 220C. Place a high walled enameled cast iron pan in to preheat.

Blend or whisk together eggs, milk, salt, vanilla, lemon juice, and flour, making sure there are no large clumps. Sprinkle in lemon zest and stir to combine. Set aside to rest while oven preheats

Once the oven is preheated, quickly remove preheated pan (be careful, it’s hot!), close oven door, and toss butter in the pan to melt. When the butter is nearly melted, add in blueberries in an even layer on the bottom of the pan.

Slowly pour your batter into the middle of the pan, then place in the oven to cook, undisturbed, for 20-25 minutes or until beautifully golden brown.

Remove from oven and drizzle with honey, enjoy!

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