Rating: 5 stars
74 Ratings
  • 5 star values: 67
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.

  • Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.

  • Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.

  • Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.

  • Cut in wedges to serve and drizzle with maple syrup.

Chef's Notes:

If you don't have a high-speed blender, a regular blender will work, but it may take a couple more minutes to blend the batter.

Clarified butter is butter that we've melted and skimmed off the milk solids from the top, which leaves us with just the pure butterfat. To make 3 tablespoons clarified butter, melt 4 tablespoons unsalted butter in a small, heavy saucepan over low heat without stirring, being careful not to burn it. As butter melts it will separate into 3 layers. Skim off the white foam with a spoon and save for another use. Remove the pan from the heat when butter is melted and no more foam rises to the top. Let it cool until more solids settle to the bottom, about 5 minutes. Skim off any last bits of foam. Slowly spoon off the clear butterfat into a glass measuring cup, leaving as much of the solids behind as you can. Line a mesh strainer with several layers of cheesecloth and pour the butterfat through the cheesecloth into a heat-proof bowl.

Any other fresh berry can be used in place of blueberries.

I'm saying this makes 2 servings instead of 4, since for a breakfast or brunch item, 1/4 of this would be a very small portion.

Nutrition Facts

567 calories; protein 16.1g; carbohydrates 55.6g; fat 32.6g; cholesterol 346.6mg; sodium 556.1mg. Full Nutrition
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