Side Pannel
Blueberry Dutch Baby Pancake
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Serves: one 10-inch skillet pancake
Blueberry Dutch Baby Pancake
- Recipe Submitted by Strawberry on 07/25/2014
Category: Kids, Desserts
Ingredients List
- 2 tablespoons unsalted butter, melted
- 1 1/4 cups frozen blueberries (add them frozen, do not thaw first; fresh may be substituted, possibly reducing baking time by a few minutes)
- 2 large eggs
- 1/2 cup milk
- 2 to 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground nutmeg
- pinch salt, optional and to taste
- confectioners' sugar for dusting or jam for serving, optional
Directions
1. Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
2. Place butter in the skillet. Put skillet in the oven to melt the butter; it's okay to put it in while oven is still in preheating mode.
3. After butter has melted, about 3 to 5 minutes, remove skillet from oven.
4. Evenly sprinkle blueberries over the butter; set skillet aside.
5. In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
6. Add the flour, cinnamon, nutmeg, optional salt, and whisk until smooth and free from lumps.
7. Slowly and evenly pour batter over the blueberries.
8. Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. If using fresh berries, you may need to reduce baking time because they release less water than frozen. Keep a watchful eye on your Dutch baby because it's baking in quite a hot oven and can burn easily.
9. Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners' sugar.
10. Carefully slice (don't scratch your skillet) and serve; optionally spread jam over it. Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days. I prefer the leftover portion cold, like chilled pie, rather than reheating it.
2. Place butter in the skillet. Put skillet in the oven to melt the butter; it's okay to put it in while oven is still in preheating mode.
3. After butter has melted, about 3 to 5 minutes, remove skillet from oven.
4. Evenly sprinkle blueberries over the butter; set skillet aside.
5. In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
6. Add the flour, cinnamon, nutmeg, optional salt, and whisk until smooth and free from lumps.
7. Slowly and evenly pour batter over the blueberries.
8. Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. If using fresh berries, you may need to reduce baking time because they release less water than frozen. Keep a watchful eye on your Dutch baby because it's baking in quite a hot oven and can burn easily.
9. Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners' sugar.
10. Carefully slice (don't scratch your skillet) and serve; optionally spread jam over it. Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days. I prefer the leftover portion cold, like chilled pie, rather than reheating it.
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