Blueberry Dutch baby
blueberry Dutch baby.The perfect Christmas morning breakfast.
You can make the batter the night before (in fact it’s best if you do!) and store it in the refrigerator. Just give the batter a good mixing before you pour it into the hot pan. Preheating the pan is very necessary in order to get that baby to rise up in all it’s glorious deliciousness.
Santa is almost here!!
XO + ho ho ho, km
THE DISH:
Blueberry Dutch baby | serves 3-4
THE STUFF:
3 large eggs
1/3 cup sugar
1/2 teaspoon lemon zest
1/8 teaspoon kosher salt
2/3 cup AP flour
2/3 cup whole milk
1 heaping cup blueberries (or any berry!)
4 tablespoons unsalted butter
Powdered sugar
Warm maple syrup
THE HOW-TO:
Preheat the oven to 425°F.
In a medium bowl, whisk together the eggs, sugar, lemon zest and salt. Add the flour and the milk and whisk until completely smooth. (You can also do this in a blender!). Set aside.
Set a 10-inch cast iron skillet over medium-high heat and warm the pan for a full 2 minutes. Add the butter and let it completely melt. Pour the pancake batter into the hot pan and then spread the blueberries so they are evenly distributed.
Transfer the skillet to the middle rack in the oven and cook until the pancake is puffed and golden brown. Dust with powdered sugar, cut into wedges and serve with maple syrup.