Week 23 - Dutch Baby Pancakes with Blueberries

Time for something a little different than the traditional pancake, a Dutch Baby pancake!  I first heard about this recipe from Alton Brown on Good Eats. It looked so good, and I had all the ingredients on hand so I made it as soon as the show was over.  It was delicious.

So it's about time I made it again.  It's a pretty easy recipe; throw everything in the blender, dump it into a cast iron skillet, put it in the over and then wait for the magic.  I'm not kidding, it's really cool to watch this pancake cook.  It puffs up in the oven, you start to think, holy cow, how can I possible eat this whole thing?  And then you take it out of the oven and it slows falls and deflates.  Don't worry, it's not like a fallen souffle or anything.  It's meant to deflate like that.  This is probably one of my favorite recipes, hope you like it too. Jó étvágyat!

Before baking

After baking

During baking

Ingredients:
2 tablespoons butter, melted and divided
1 egg
1/4 cup all purpose flour
1/4 cup whole milk
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar for dusting and blueberries
1 pint blueberries
Juice of one lemon
Zest of 1/2 lemon

Directions:
1. Preheat oven to 400 degrees.
2. Put 1 tablespoon of butter in an oven proof skillet or cast iron skillet and place in oven for at least 10 minutes.
3. Meanwhile, place the remaining butter, egg, flour, milk, powdered sugar, vanilla, and salt in a blender and combine.

 4. Pour the batter into the pan and return to the oven.  Allow to bake for 30-35 minutes or until pancake is puffed and crisp around the edges.

 

5. While the pancake is baking in the oven, combine the blueberries, 2 tablespoons of powdered sugar, lemon juice and lemon zest in a bowl.

6. Top the pancake with the berry mixture and sprinkle with powdered sugar.