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Treat family and friends to a breakfast with a twist with these Dutch Baby pancakes. The batter is mixed in a blender then poured into pre-warmed ramekins and baked in the oven. Watch through the oven door as they puff while cooking then serve with a simple yet tasty berry topping.
Preheat oven to 220°C (for frying pan) or 250°C (for ramekins). Place butter in a 25 cm cast iron frying pan or oven-safe frying pan and place in oven until butter melts. Swirl pan to coat sides. Or, divide butter among 8 (170 g - 230 g) ramekins and place on a baking sheet. Place in oven until butter melts. Brush melted butter up sides of ramekins.
Meanwhile, place eggs, milk, flour, 3 tablespoons sugar, vanilla, lemon zest and salt in a blender and process 30 seconds or until foamy.
When frying pan (or ramekins) is hot and coated with butter, add batter (or evenly divide among ramekins) and place in oven. Bake in the frying pan for 20 minutes or until puffy and golden brown or ramekins 12 to 14 minutes.
Meanwhile, in a medium saucepan bring blueberries, lemon juice and remaining 4 tablespoons sugar to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 10 minutes or until mixture is thickened. Remove from heat, stir in strawberries and serve immediately with pancakes.
2 tablespoons unsalted butter
⅔ cup milk
½ cup all-purpose flour
7 tablespoons sugar, divided
1 teaspoon vanilla extract
1 ½ teaspoons grated lemon zest
¼ teaspoon salt
2 punnets Driscoll's blueberries
1 punnet Driscoll's strawberries, each hulled and cut in half
¼ cup lemon juice
3 large eggs