Some cosmetic changes in preparation for larger site changes in the works.


Blueberry Dutch Baby

Veteran Member
625 posts
Joined: Mar 8, 2006


Posted to Thread #29822 at 8:31 pm on Aug 28, 2017

Blueberry Dutch Baby
Servings: 2


5 Tbsp butter, divided
1/2 cup milk
3 eggs
1 tsp vanilla
1 pinch salt
1/2 tsp cinnamon
1/2 cup flour
1/2 cup blueberries
1 additional cup blueberries
1/4 cup sugar
2 tbsp. water


Preheat the oven to 450 F, placing a large cast-iron skillet or pie plate in to heat with the oven. Do not spray pan. It will be buttered later.

Melt 3 Tbsp butter. Place in medium bowl.

Whisk the milk into the butter, then whisk in the eggs and vanilla.

Add the salt, cinnamon, and flour. Whisk to combine.

When the oven is hot, remove pan from oven and add the remaining 2 Tbsp of butter to the skillet, and let melt completely. Pour the batter into the center of the skillet, drop blueberries into the batter, then return to the oven and cook for 15 minutes. The top should puff up and turn golden.

While pancake is in oven, place 1 cup of blueberries, sugar and water in a saucepan. Bring to a boil, low heat and simmer for about 10 minutes until berries are softened. When pancake is removed from oven, cover top with the cooked blueberries and top with confectioners' sugar. Serve with maple syrup.

Notes: Beautiful and Very good! Original recipe called for fresh blueberries on top of pancake when it comes out of oven, but the cooked berries add a little more berry flavor.

Other messages in this thread: