Email to Cat      

Blueberry Dutch Baby

Source of Recipe

From "To the Last Bite" by Alexis Deboschnek


Recipe Introduction

"I love pancakes, but I hate standing over the stove flipping them. When I'm short on time, but still want that pancake vibe, I make a Dutch baby. Mix up a quick batter with eggs, flour, and milk, pour that into a hot pan, and bake until golden brown and fluffy. It tastes like a pancake—maybe better—and there's no flipping required. My favorite fact about Dutch babies is they're not really Dutch. The name comes from a German family in Seattle who ran Manaca's Café. The story goes that the owner's daughter couldn't pronounce the name of this dish in German, and so it became the Dutch baby. Room-temperature eggs and milk are crucial for the success of a Dutch baby. If the ingredients are too cold, they won't allow the Dutch baby to rise properly (science). If you're in a rush, microwave cold milk or heat it on the stove until just warm to the touch. Cold eggs can be put in a bowl with warm water and they'll be ready to use in five minutes."

List of Ingredients

â—¦ 3 eggs, at room temperature
â—¦ 1 teaspoon pure vanilla extract
â—¦ Zest of 1 lemon
â—¦ ½ cup all-purpose flour
â—¦ 2 tablespoons granulated sugar
â—¦ ¼ teaspoon kosher salt
â—¦ ½ cup whole milk, at room temperature
â—¦ 2 tablespoons unsalted butter
â—¦ 1 cup (½ pint) blueberries, fresh or frozen and thawed
â—¦ Powdered sugar, to serve



Recipe

Preheat the oven to 425° F.

In a large bowl, beat the eggs with the vanilla and lemon zest until well combined. Add the flour, granulated sugar, and salt, and whisk until the batter is smooth. Slowly add the milk, whisking until well combined. There should be no lumps.

Heat the butter in a medium cast iron or stainless steel pan over medium-high heat. Once the butter melts, about 2 minutes, add the batter. Sprinkle the blueberries over the top of the batter and immediately transfer the pan to the oven.

Bake until the Dutch baby is golden brown and puffed, 18 to 20 minutes.

Place the powdered sugar in a fine mesh sieve and tap over the Dutch baby to sprinkle in an even layer. Serve immediately, as the Dutch baby will collapse by the minute.

Serves 2 to 4