Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (28)
Blueberry Lemon Dutch Baby
NUTRITION · PER SERVING28M COOK
CAL 12%·PRO 16%
CARBS 20G33% OF CAL
2G FIBER3G ADDED5G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 14G52% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A puffy Dutch baby pancake loaded with blueberries and tangy lemon zest. This cross between a popover and pancake is a special breakfast dish that's as impressive as it is delicious.
maingermaneggs🍳 skillet🔥 oven🌀 blendervegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large eggs (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/2 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp vanilla extract
- zest of 1 lemon
- Pinch of salt
- 3 Tbsp unsalted butter (cut into pieces)
- 3/4 cup blueberries (rinsed and dried)
At a glance
PER SERVING · TIME 28M
CAL 12%·PRO 16%
CARBS 20G33% OF CAL
2G FIBER3G ADDED5G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 14G52% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 159mg
- Total sugar
- 8g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.