About the Recipe
Ingredients
For the Dutch Baby:
3 eggs
2/3 cup milk
2/3 cup all-purpose flour
2 Tbsp sugar
pinch of salt
dash of vanilla extract
dash of pumpkin pie spices
For the Blueberry Lemon Drizzle:
1/2 cup fresh blueberries
1 tsp lemon juice
1 Tbsp sugar
Preparation
Preheat oven to 425 degrees. While the oven is preheating, place a cast iron skillet in the oven to get hot.
Put all of the ingredients in a blender and blend until smooth.
When the oven is finished preheating, add 2 Tbsp of butter to the pan and let it melt. If the melted butter doesn't coat the bottom of the pan you should add more.
Pour the butter into the hot skillet and return to the oven. Bake 14-15 minutes or until the dutch baby is set, firm, and golden brown. The dutch baby should puff up.
When the dutch baby is golden brown, remove it from the oven and let it cool 5 minutes.
Prepare the lemon blueberry drizzle by blending the blueberries, lemon juice, and sugar together in a blender.
Cut the dutch baby into slices like a pie. Serve each slice on a plate garnished with the lemon blueberry drizzle.