I love dutch baby pancakes. They are SO simple and quick to make and usually consist of just eggs, a little flour, a little butter, and some fruit. Basically they are like a huge souffle and I love a souffle (you might remember my souffle obsession from last year).
I made one last Saturday with blueberries because that's what I had in my kitchen. Other berries or pears or apples would work well in this recipe. If you want a slightly sweeter version, just add a few tablespoons of honey or powdered sugar to the batter.
I typically see dutch baby recipes made in cast iron skillets. I don't have one so I just used a plain glass pie dish. A cast iron skillet is on my kitchen wish list but I need to get rid of some kitchen items before I bring in any other new things!
blueberry dutch baby pancake (serves about three)
1/2 cup milk
1 cup blueberries
1/2 cup flour
1/4 teaspoon salt
3 tablespoons butter
powdered sugar (for dusting)
1. Preheat the oven to 400 degrees. Put a 10 inch pie dish (or 10 inch cast iron skillet) in the oven with a tablespoon of butter in it. The butter will melt while the oven preheats.
2. In a mixing bowl, whisk together the eggs and milk until well combined. Add in the flour, salt and two remaining tablespoons of butter (melt these two tablespoons first) and continue to whisk until the batter is lump free.
3. Remove the heated dish from the oven and swirl around the melted butter until it coats the bottom and the sides and the dish. Pour in the batter and top with blueberries.
4. Bake at 400 degrees for about ten minutes (until puffed and golden), then reduce the heat to 350 and continue to cook for another ten minutes (until the pancake is set).
Remove from the oven and dust with powdered sugar.
I hope you guys all had a great weekend! Mine was spent mostly being productive (cleaning, working, organizing my studio, etc) at home. This dish made for the perfect Saturday morning treat.