Description
A light and fluffy Dutch baby pancake enriched with creamy mascarpone and zesty Meyer lemons, perfect for a gourmet brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk
- 4 whole eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 tablespoon Meyer lemon juice
- 1 tablespoon butter
- 4 ounces mascarpone cheese (about ½ cup)
- 1 teaspoon lemon zest
- 1 cup blueberries
- 3 tablespoons maple syrup
Instructions
- Preheat your oven to 475°F (245°C).
- In a bowl, whisk together flour, milk, eggs, vanilla extract, salt, and lemon zest until smooth.
- Heat butter in a skillet over medium-high heat until sizzling and slightly browned.
- Pour the batter into the hot skillet and transfer it immediately to the oven.
- Bake for 16-19 minutes until puffed and golden brown.
- In a saucepan, heat mascarpone and vanilla until creamy, adding a splash of lemon juice if needed.
- Once out of the oven, top with creamy mascarpone, blueberries, and a sprinkle of lemon zest.
- Slice and serve immediately—enjoy the fluffy goodness straight from the skillet!
Notes
Serve directly from the skillet for a rustic feel. Pair with maple syrup and fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Dutch baby, brunch, pancakes, Meyer lemon, mascarpone, blueberries