Oven-Baked Pancake with Blueberries

The "Dutch baby" is a well-known dessert worldwide, and its preparation is incredibly simple. Essentially, it is a pancake baked in the oven, which can be topped with numerous additions. Traditionally, the dessert is prepared in a cast-iron skillet, but if you don’t have one, you can also use a round baking dish or any other oven-safe container.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Egg, fresh

  • 240 ml Milk, whole milk

  • 0.5 teaspoons Lemon zest, fresh

  • 50 g Sugar, white

  • 2 pinch Salt, table

  • 120 g Wheat flour, white, multi-purpose

  • 20 g Butter, unsalted

  • 1 cup Blueberry, raw

  • pieces Sugar, white

Steps

  1. Preheat the oven to 220 degrees Celsius. Place a large cast-iron skillet (30 cm in diameter) inside and let it heat up well while you prepare the batter.

  2. In a bowl, crack the eggs and whisk them thoroughly with a hand whisk. Add sugar, salt, milk, grated lemon zest, and sifted flour, and mix until you get a thick, smooth batter without lumps.

  3. Carefully remove the hot cast-iron skillet from the oven and melt the butter in it, ensuring the entire surface is greased. Pour the batter into the greased skillet and scatter the blueberries over it. Place the skillet back into the preheated oven and let the pancake bake for 15 to 20 minutes. It is done when it puffs up and turns golden brown around the edges.

  4. Remove the skillet with the baked pancake from the oven. Dust the top of the pancake with powdered sugar. Serve the prepared dessert while it is still warm.

Nutrition Information (Per 100g)

  • Calories: 246.35 kcal
  • Fat: 8.62 g
    • Saturated Fat: 3.78 g
  • Carbohydrates: 29.43 g
    • Sugars: 10.3 g
  • Protein: 9.46 g
  • Fiber: 0.42 g