A delightful and fluffy Dutch baby pancake infused with sweet blueberries, perfect for a breakfast or brunch treat. This recipe is adapted from 'First We Eat' by Eva Kosmas Flores.
Ingredients: 1 cup all-purpose flour. 1 cup whole milk. 3 large eggs. 2 tablespoons granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 2 tablespoons unsalted butter. 1 cup fresh blueberries. Powdered sugar for dusting optional. Maple syrup for serving optional.
Instructions: Turn on your oven and heat it up to 425F 220C. Put the flour, milk, eggs, granulated sugar, vanilla extract, and salt in a blender. Mix for about 30 seconds, or until smooth. In a 10-inch cast-iron or oven-safe skillet, put the unsalted butter. Then, put the skillet in a hot oven. It should take about two to three minutes for the butter to melt and start to sizzle. Carefully take the skillet out of the oven and swirl the melted butter around to cover the whole bottom. Put the batter that has been mixed into the pan over the melted butter. Spread the fresh blueberries out over the batter in a thin layer. Put the pan back in the oven and bake for 20 to 25 minutes, or until the Dutch baby is golden brown around the edges and puffed up. Take it out of the oven, if you want, sprinkle it with powdered sugar, and serve it right away with maple syrup. Have fun with your tasty Blueberry Dutch Baby!
Prep Time: 10 minutes
Cook Time: 25 minutes
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