Kristy Simpson
@kristygourmetsimpson
Blueberry Dutch Baby Pancake
This delightful Blueberry Dutch Baby Pancake is a fluffy, oven-baked pancake that puffs up beautifully in the oven. It's made with simple ingredients and topped with fresh blueberries, a squeeze of Meyer lemon, and a dusting of powdered sugar. Perfect for breakfast or brunch, this dish is sure to impress your family and friends!
Details
- Cuisine:american
- Meal Type:breakfast
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:5
Recipe Information
- Prep time15 min.
- Cook time25 min.
- Total time40 min.
- Servings2
Ingredients
- 1/2 cup
- 1/4 teaspoon
- 1/4 teaspoon
- 3
- 2/3 cup
- 3 tablespoons
- 1/3 cup
- 1 tablespoon
- 1/2, juiced
- 2 tablespoons
- 2 tablespoons, optional
Cooking Instructions
Follow our step-by-step guide on how to make Blueberry Dutch Baby Pancake.
Step 1
Begin by preheating your oven to a toasty 425°F (220°C).
Step 2
In a high-speed blender, blend together flour, salt, vanilla extract, eggs, and milk until the mixture is silky smooth, which should take about a minute.
Step 3
While that’s happening, place a 9- or 10-inch cast iron skillet over high heat.
Step 4
Add clarified butter and use a pastry brush to coat the skillet's sides, heating the butter until it just begins to smoke.
Step 5
With care, pour the batter into the center of the sizzling skillet, then scatter blueberries evenly across the top.
Step 6
Slide the skillet into the heart of your preheated oven and let it bake for 20 to 25 minutes, or until the pancake rises and turns a beautiful golden brown.
Step 7
Once it’s done, gently remove the skillet from the oven.
Step 8
Brush the top with melted unsalted butter and squeeze fresh lemon juice over it as the pancake begins to deflate.
Step 9
For a sweet finishing touch, dust with powdered sugar before serving.
Step 10
Slice into wedges and, if you like, drizzle with maple syrup for an extra indulgence.
Step 11
Enjoy this delightful pancake that’s sure to impress!.