Lemon Curd and Blueberry Dutch Baby Pancake

Breakfast is often dubbed the most important meal of the day, and for a good reason. It kickstarts your metabolism, fuels your body for the day ahead, and can be a delicious way to start your morning. If you’re tired of the same old pancakes or cereal, why not elevate your breakfast game with a Lemon Curd and Blueberry Dutch Baby Pancake? This dish combines the tangy zest of lemon curd with the sweet burst of blueberries, all nestled in a fluffy, golden-brown pancake. It’s not just a breakfast; it’s an experience. Let’s dive into how to bring this delightful dish to your table.

Ingredients:

Produce:

• 2 cups Blueberries

Refrigerated:

• 3 Large Eggs

Condiments:

• 1/2 cup Lemon Curd

Baking & Spices:

• 1/2 cup Flour
• 1 tbsp Powdered/Confectioners’ Sugar
• 1/4 tsp Salt
• 2 tbsp Sugar

Dairy:

• 2 tbsp Butter
• 1/2 cup Milk

Instructions:

1. Preheat and Prepare: Begin by preheating your oven to a toasty 425°F (220°C). This high heat is crucial for getting that beautiful puff in your Dutch baby pancake.
2. Mix the Magic: In a mixing bowl, whisk together the eggs, flour, powdered sugar, salt, granulated sugar, and milk until you achieve a smooth consistency. This batter will be the base of your pancake, promising a tender, fluffy texture.
3. Butter Up: Melt the butter in a cast-iron skillet or any oven-safe pan over medium heat. This step will ensure your pancake effortlessly releases from the pan and adds a subtle, nutty flavor.
4. Berry Bliss: Pour the batter into the skillet, then sprinkle the blueberries evenly over the top. The berries will sink slightly into the batter, ensuring every bite has a burst of blueberry goodness.
5. Oven Magic: Transfer the skillet to your preheated oven and bake for about 15-20 minutes. You’re looking for a puffed-up pancake with golden-brown edges – a sign of perfect doneness.
6. Lemon Curd Lusciousness: After carefully removing the pancake from the oven, spread the lemon curd over the top. The warmth of the pancake will slightly melt the curd, making it even more irresistible.
7. Serve and Savor: Fold the pancake in half or quarters and sprinkle with additional powdered sugar for a touch of sweetness. Serve warm to ensure every bite melts in your mouth.

Nutrition & Serving:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Kcal: 350 kcal
• Servings: 4

This Lemon Curd and Blueberry Dutch Baby Pancake is not just a meal; it’s a symphony of flavors that dances on your palate. The tangy lemon curd perfectly balances the sweetness of the blueberries, all wrapped in a fluffy, eggy pancake that’s a joy to eat. Whether it’s a lazy Sunday morning or a special breakfast for guests, this dish is sure to impress. So, why settle for ordinary when you can start your day with something extraordinary? Enjoy!

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