Blueberry Dutch Baby Pancake
For an easy, yet impressive breakfast pull out your cast iron pan and make a blueberry Dutch baby skillet pancake! Also known as a David Eyre pancake, this puffed breakfast treat is great topped with powdered sugar, jam, or whipped cream.
Servings 4
Calories 300kcal
Ingredients
- 3/4 cup whole milk, room temperature
- 3 large eggs, room temperature
- 2 tbsp maple syrup, or light brown sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp table salt
- 4 tbsp unsalted butter, sliced
- 3/4 cup blueberries
- confectioners' sugar
Instructions
- In a bowl whisk together the whole milk, eggs, maple syrup, and vanilla extract. Add the flour and salt and whisk in until there is no dry flour. Set aside.
- Heat the oven to 425F. Place a 12 inch cast iron skillet in the oven as it heats.
- Add the butter and blueberries to the skillet and put it back in the oven for 1-2 minutes, or until the butter is fully melted. Swirl the skillet to make sure the whole bottom is coated with butter.
- Pour the batter into the skillet and give it a stir to distribute the berries.
- Bake the Dutch baby for 20 minutes.
- Remove from the oven and dust with confectioners' sugar. Other toppings can include blueberry (or other) jam, whipped cream, lemon juice, vanilla Greek yogurt, and ice cream.
Notes
- Make ahead: You can make the batter the night before and store it in the refrigerator. Allow it to come to room temperature before pouring it in the skillet.
- Skillet size: If you have a 10 inch skillet, reduce the amounts by about 1/3. So it would be 2 eggs, 1/2 cup flour, and 1/2 cup milk for the base.
- Cooking tip: For very even cooking, I like to heat the oven and skillet for about 30 minutes before starting.
Nutrition
Calories: 300kcal