Lemon Dutch Baby + Blueberry Maple Compote

Makes one 10" pancake


  • 4 large Eggs
  • 2/3 cup Milk
  • 1/2 cup Flour
  • 3 tablespoons Sugar
  • large pinch Salt
  • 1 teaspoon Vanilla
  • zest of 1 Lemon
  • 3 drops Lemon Oil (optional - 1/2 teaspoon Lemon Extract could also be used)
  • 4 tablespoon Butter (preferably grass-fed)
  • 1 cup Blueberries
  • 1/4 cup Maple Syrup
  • Juice of 1/2 Lemon
  • Sweetened whipped cream, to garnish


  1. Preheat the oven to 425 degrees. Place the butter in a 10" frying pan and place in the oven so that the butter can melt.
  2. Place the eggs, milk, sugar, salt, vanilla, lemon zest, and lemon oil in a blender. Blend until smooth.
  3. Remove the pan of melted butter from the oven. Pour the batter into the pan and place back in the hot oven.
  4. Cook pancake for 15-20 minutes, or until puffed and golden brown.
  5. While the Dutch baby is cooking, make the compote. Place the blueberries, maple syrup and lemon juice in a small saucepan. Bring to a boil and let cook for 30 seconds.
  6. Remove pan from heat and scoop the blueberries into a bowl, leaving the juice-infused syrup in the pan.
  7. Place the pan back on the heat and bring to  a boil again. Cook for another 3-4 minutes, or until liquid is thickened.
  8. Pour the thick syrup over the bowl of blueberries and mix together (doing this allows the berries to mostly keep their shape while resulting in a thicker syrup).
  9. Serve the Dutch baby in slices with a spoonful of cream, blueberry compote, and an extra drizzle of maple syrup.