"This is what springtime looks like in my kitchen: lots of honeysuckles, beautiful blackberries, and a Salty, Buttery, Lemony scented Dutch Baby with its puddles of melted, salty Buttery Country Crock Sticks and crispy, lacy edges. It’s heavenly! Because Country Crock Buttery Sticks are made with sunflower oil, you don't have to worry about it burning as quickly as butter because it can withstand higher temperatures than butter."
Salted Buttery Lemon Dutch Baby
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Recipe Intro From fortheloveofthesouth
This recipe was sponsored by our friends at Country Crock. Learn more about the Buttery Sticks here.
Visit the rules page for @fortheloveofthesouth's giveaway here.
Serves 2
Note: With Country Crock Buttery Sticks, you'll have less risk of your butter burning because it is made with Sunflower Oil, which raises the smoking point, making it perfect for a Dutch baby!
Ingredients:
¼ cup all-purpose flour
¼ cup milk
2 large eggs
2 tablespoons granulated sugar
2 teaspoons vanilla extract
Small pinch of kosher salt
1 teaspoon lemon zest
1 tablespoon salted Country Crock Buttery Sticks
1 cup blackberries
Powdered sugar, for dusting
Directions:
Place a medium ovenproof skillet in the oven and preheat to 425°F.
Combine the flour, milk, eggs, sugar, vanilla extract, salt and lemon zest in a bowl and whisk for a few minutes until completely smooth.
Remove the preheated pan from the oven, add 1 tablespoon salted Country Crock Buttery Sticks, and swirl it around until it melts. Pour the batter into the skillet and immediately return to the oven. Bake until the edges are golden and puffy, 15-20 minutes. Arrange the blackberries on top and dust with powdered sugar. Cut in half and serve.