Jeff has been a fan of dutch pancakes for years….ever since he first tasted one at the Original Pancake House in Winnipeg, famous for its Dutch Apple Pancake. This time, we recreated a lemon blueberry one for his birthday. it was delicious! We highly recommend ot for your next brunch!
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Ingredients:
- 4 tablespoons butter, divided
- 1/2 cup whole or 2% milk
- 1/2 cup almond flour
- 4 large eggs
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup blueberries
Directions:
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
I showed Rob this video days ago, and he just asked me if we are going to make it. So thanks for the recipe. I printed it and we will do it tomorrow,
XOOX
Jodie