CK'S KITCHEN: Lemon-blueberry Dutch baby makes a sweet treat

Baking with fresh blueberries and lemons signals spring at my house and so it was fitting on the last day of April, I was happy to zest citrus like a woman motivated to get her arms ready for tank-top weather. To be honest, raking that pitted metal zesting wand over a lemon for what seems to be an eternity (OK, maybe 10 minutes) is most definitely my least favorite task in the kitchen. But back to my why for this particular recipe: There's nothing quite as sweet as a Sunday Funday treat for breakfast or brunch, even though it was nearly mid-afternoon by the time I pulled this beautiful berry baby out of the oven. German or Dutch German pancakes and Dutch babies are essentially the same thing, according to the folks at America's Test Kitchen, scholars of all things culinary. Its origins seem further complicated by the fact that the term "Dutch baby" was coined by an American restaurateur who mispronounced the word "Deutsch" which means "German" in German. How very American of him. Perhaps it's better if we focus on what's not disputed. This large pancake, cooked in a cast iron skillet, puffs up to a golden brown and crispy around the edges, and it retains a consistency more like a thick, custardy crepe similar to a popover. This batter is an easy combo of melted butter, whole milk, flour, sugar, eggs, vanilla and the zest of one lemon, although I zested two small lemons for good measure. Sizzling skillet The batter blended up to a smooth, thin consistency in the Vitamix, and after melting the butter and sizzling the berries for a shake, I poured it into the cast iron and tucked it into the oven for 15 minutes. I cleaned up while it baked and then had a few remaining minutes to cuddle with my real baby, my 11-week-old granddaughter Maddie. There is nothing sweeter than that, let me tell you! I barely let it cool (if you're a regular reader, you know this is a weakness of mine), before slicing up a triangle, dusting it with powdered sugar and drizzling on some real maple syrup. It was heavenly and the best first meal following a morning of flow yoga and productive thrifting. After making a plain Dutch baby, I think I prefer this with the seasonal berries and subtle lemon flavor. I was such a big fan, I had a second helping and a third with my dinner. Make this blueberry lemon Dutch baby — it doesn't disappoint! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Lemon-blueberry Dutch baby 4 tablespoons butter, divided 1/2 cup (125 g) whole or 2% milk 1/2 cup (64 grams) all-purpose flour 4 large eggs 3 tablespoons (43 g) granulated sugar 1 teaspoon vanilla 1/4 teaspoon salt Zest of one lemon 1 cup (154 g) blueberries Confectioners' sugar for dusting 1. Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter. 2. Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.) 3. Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes. 4. Remove pan from the oven, and dust with confectioners' sugar, if you wish. Cut and serve immediately with maple syrup. Makes 4 servings Source: alexandracooks.com