Hey friends– Why do they call these things “dutch babies?” I don’t know. But I do know they are pretty delicious. Good for a weekend breakfast or even a Sunday night supper with bacon or ham and a little salad. I tried these out on Laurel who’s home for a visit and she said they were A-OK.
LEMON BLUEBERRY DUTCH BABIES
4 eggs
1 cup milk
1 cup flour
1 tab. freshly grated lemon rind
1/4 tsp. salt
3 tsp. butter
1 pint blueberries
powdered sugar
Melt the butter in the bottom of a 3″x13″ baking dish. (Or divide the recipe into smaller individual dishes). Whisk together the eggs, milk, flour, lemon rind and salt. Slowly pour the mixture over the melted butter and pop it into a 400 degree oven for about 30 minutes until the dutch baby is puffed up and browned around the edges. As it comes out of the oven sprinkle on the blueberries and dust it all with powdered sugar shaken through a sieve.
The Thankful Heart 
Your ‘dutch baby’ sounds delicious. I love the sound of the combination of light pancake batter, a touch of lemon zest and some fresh blueberries. Thanks for sharing the great recipe
Looks really good. I have never heard of “Dutch Babies” but it looks like something I should try. Love the fresh local blueberries that we have now.
That’s funny Mary. I sort of thought the word “Dutch” referred to Pennsylvania Dutch because these are like German pancakes. Yep, I love blueberries too. But they are not locally grown here.
Love the name though I’d love to know why they’re named so… but it sounds and looks delicious and so easy to whip up whenever you’re hungry.