Dutch baby pancake with blueberries

Dutch baby pancake is the perfect blend of warm cardamom, sweet blueberries, and zesty lemon. A treat for breakfast or dessert! 

3 eggs
1.5 dl flour
1.5 dl milk
3 tbsp sugar (optional)
1 tsp cardamom
1 tsp salt
1 tsp vanilla powder
2 dl frozen blueberries
1 tsp cornflour
3 tbsp butter
1 dl fresh blueberries
2 dl fresh cream
2 tsp vanilla powder
Grated zest of 1 lemon
  1. Preheat your oven to 220°C.
  2. Whisk eggs, flour, milk, sugar (if using), cardamom, salt, and vanilla powder into a smooth batter.
  3. Toss frozen blueberries with cornstarch and set aside.
  4. Melt butten in your OnePan 28. Pour in the batter and sprinkle with frozen blueberries.
  5. Bake for 20 minutes or until puffed and golden.
  6. For the crème fraîche topping: Mix with vanilla powder and lemon zest.
  7. Top the pancake with fresh blueberries and a dollop of the lemon-vanilla crème fraîche.