Breakfast | Dessert

Lemon Dutch Baby + Blueberry Maple Compote

Indulge in the delightful flavors of our Lemon Dutch Baby with Blueberry Maple Compote, a perfect marriage of tangy citrus and sweet, juicy berries. This oven-baked pancake rises to golden perfection, infused with bright lemon zest for a burst of freshness in every bite. Topped generously with a luscious compote made from plump blueberries and pure maple syrup, each spoonful is a symphony of flavors that harmonize beautifully. Whether enjoyed for breakfast, brunch, or dessert, our Lemon Dutch Baby with Blueberry Maple Compote promises a delightful culinary experience that captivates the senses and warms the soul. Savor the magic of homemade goodness and treat yourself to a slice of comfort with this irresistible dish, perfect for sharing with loved ones or savoring all to yourself.

July 03, 2024

By Kayley McCabe

Ingredients

4 large Eggs
2/3 cup Milk
1/2 cup Flour
3 tablespoons Sugar
large pinch Salt
1 teaspoon Vanilla
zest of 1 Lemon
3 drops Lemon Oil (optional - 1/2 teaspoon Lemon Extract could also be used)
4 tablespoon Butter (preferably grass-fed)
1 cup Blueberries
1/4 cup Maple Syrup
Juice of 1/2 Lemon
Sweetened whipped cream, to garnish

Directions

Preheat the oven to 425 degrees. Place the butter in a 10" frying pan and place in the oven so that the butter can melt.
Place the eggs, milk, sugar, salt, vanilla, lemon zest, and lemon oil in a blender. Blend until smooth.
Remove the pan of melted butter from the oven. Pour the batter into the pan and place back in the hot oven.
Cook pancake for 15-20 minutes, or until puffed and golden brown.
While the Dutch baby is cooking, make the compote. Place the blueberries, maple syrup and lemon juice in a small saucepan. Bring to a boil and let cook for 30 seconds.
Remove pan from heat and scoop the blueberries into a bowl, leaving the juice-infused syrup in the pan.
Place the pan back on the heat and bring to a boil again. Cook for another 3-4 minutes, or until liquid is thickened.
Pour the thick syrup over the bowl of blueberries and mix together (doing this allows the berries to mostly keep their shape while resulting in a thicker syrup).
Serve the Dutch baby in slices with a spoonful of cream, blueberry compote, and an extra drizzle of maple syrup.