Blueberry Dutch Baby Pancake

A skillet is traditionally used to make this dish. Any oven-friendly baking dish can be used anyway. A porcelain or ceramic dish is preferable as the heat can be evenly distributed. You might like to use any kinds of berries or fruits you like. The blueberry sauce can be made well in advance and stored in fridge.

Prep time: 20 mins
Cook time: 20 mins
Yield: 2 to 3 serves

Ingredients:

2 eggs
120 ml (6 Tbsp) milk
5 gm (1 tsp) sugar
⅛ tsp salt
½ tsp vanilla extract
2 tsp lemon juice
½ tsp lemon zest (only grate the yellow part)
50 gm cake flour
20 gm unsalted butter
icing sugar, for garnish

Blueberry sauce:

100 gm blueberries, frozen or fresh
20 gm (1 Tbsp) sugar
2 tsp lemon juice

Method:

Use a 20-cm/8-inch skillet, or any oven-friendly tray to melt the butter over medium-low heat. Swirl the melted butter to coat the surface.
To prepare the batter: Mix the eggs, milk, sugar, salt, vanilla extract, lemon zest and lemon juice. Sift in the flour in three batches and combine all ingredients very well into a smooth batter. Set aside for 15 minutes.
To prepare the sauce: Put the blueberries, sugar and lemon juice into a small saucepan. Cook over medium-low heat until the sugar is completely dissolved and the blueberries start to turn soft, yet still hold their shape.
Preheat oven to 220C / 390F.
Pour the batter into the skillet. Bake in the preheated oven for about 15 minutes, until the edges puff up and turn golden. Serve with blueberry sauce, and with vanilla ice-cream if desired. The taste is heavenly tasty.

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Blueberry Dutch Baby Pancake