Description
A fluffy and delicious Dutch baby pancake, perfect for breakfast.
Ingredients
Scale
- 3 large eggs (room temperature)
- ⅔ cup milk (room temperature)
- ⅔ cup all-purpose flour
- 1 pinch of salt
- 2 Tablespoons brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 425°F. For this recipe, use a 10-inch cast-iron skillet. Add the skillet to the oven. Let it preheat in the oven, and then add an extra 10 minutes so it is very hot.
- Add eggs, milk, flour, salt, brown sugar, and vanilla extract to a food blender.
- Blend until smooth. Let the batter rest for 10 minutes.
- Grease the skillet; carefully remove the skillet from the oven and add butter. Swirl the butter around the skillet so the bottom and sides are nicely covered.
- Add the batter; Pour the batter into the skillet while it is still very hot. Immediately add fresh blueberries and bake the Dutch baby for 15 minutes or until puffed.
- Carefully slice the Dutch baby and serve it warm.
Notes
- This dish is best served immediately after baking for optimal texture.
- Feel free to top with powdered sugar or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg