Blueberry Dutch Baby Pancake Mar 24, 2023 22:08:37 GMT -5 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by songbird on Mar 24, 2023 22:08:37 GMT -5 Blueberry Dutch Baby PancakePrep Time30 minsCook Time20 minsTotal Time50 minsServings: 4\Ingredients3/4 cup whole milk, room temperature3 large eggs, room temperature2 tbsp maple syrup, or light brown sugar1 tsp vanilla extract3/4 cup all-purpose flour1/4 tsp table salt4 tbsp unsalted butter, sliced3/4 cup blueberriesconfectioners' sugarInstructionsIn 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.NotesMake 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.linkCooking tip: For very even cooking, I like to heat the oven and skillet for about 30 minutes before starting.