Blueberry Dutch Baby
I love saying the word "Dutch Baby". It's funny to me.
I was served this large pancake at a bed & breakfast many years ago and was hooked.
It's a great way to serve a big crepe like pancake to a crowd.
This large funny pancake get lots of oohs and ahs when the come out of the oven, all puffed up and cocky, but then deflates, so take your photos quickly. :(
I have made a savory version and one with apples (my favorite).
Here, I whisked up the batter the night before, so all I had to do in the a.m. was preheat the oven.
I used some nice Florida blueberries and sprinkled with powdered sugar.
Blueberry Dutch Baby:
1/2 cup all-purpose flour
1/2 cup whole milk
2 large eggs
2 tbsp sugar
pinch of ground nutmeg
pinch of cinnamon
3 tablespoons unsalted butter
1/2 cup blueberries (fresh or frozen)
confectioners’ sugar for sprinkling
Preheat the oven 425F.
Whisk the first 6 ingredients to make a batter (you can do this the night before and keep covered in the fridge).
Don't worry if the batter is lumpy (I'm a bit lumpy lately too).
Heat the 3 tbsp of butter in a cast iron skillet on medium heat until sizzling (must use cast iron...it's a science thing).
Pour the batter into the melted butter and top with blueberries (wild ones are the best).
Place skillet on the lower rack of oven.
Bake 16-18 minutes until puffed and golden.
Sprinkle w/ powdered sugar and quickly take your photographs! Hurry!
Serve w/ maple syrup and devour immediately.