Mini Puff Pancakes with Lemon Curd and Fresh Blueberries

One of my favorite meals to make is breakfast. In our guest house, breakfast is a veritable feast and a pleasure for the eyes. Our latest twist on puff pancakes (or dutch babies) made their debut on a cold fall morning. There’s nothing like bringing a little sunshine to the table to brighten up one’s day. Surprise your loved one with this easy breakfast made for two!

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Mini Puff Pancakes with Lemon Curd and Fresh Blueberries
SERVINGS
2-4servings
CHANGE SERVING SIZE
servings
COOK TIME
25mins
PREP TIME
5mins
READY IN
30mins

Ingredients

Instructions

  1. Preheat oven to 425º F (220ºC)
  2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest to a blender and blend until smooth.
  3. Place butter in two heavy cast iron skillets (5-6" in width) (or one large skillet) and place in the oven until butter has melted. Pour half the batter into each pan, return them to oven and bake for 20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. Remove pancakes from oven, serve individually if using mini skillets, or cut larger dutch baby into wedges and top with a spoonful or two of lemon curd and blueberries and a dusting of confectioners sugar. If desired, garnish with lemon slices and a sprig of fresh mint.

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