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

• 3 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp sugar
• 1 Tbsp vanilla extract
• 2 tsp lemon zest finely grated
• Pinch of kosher salt
• 4 Tbsp butter
• Topping:
• 1/4 cup lemon curd homemade, or store bought
• 1/2 pint blueberries
• confectioners' sugar for dusting, optional
• lemon slices optional
• fresh mint optional

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.

MINI PUFF PANCAKES WITH LEMON CURD AND FRESH BLUEBERRIES