Say, what’s better than a stack of pancakes? Why, a huge fluffy pancake, that’s what! I love pancakes and waffles for brunch and I rarely make them but this weekend I wanted to make a Dutch baby–haha–sounds funny 🙂 I had made one of these a year ago so I thought it was time for another, this time with gorgeous blueberries I had bought from the Farmers market.
We have 2/3 of a cup of milk, at room temperature. I used whole. Next time, I will try this with buttermilk. The recipe calls for 3 eggs but I used 2 quacky duck eggs, also at room temperature. 2/3 cup of flour, 2 cups of blueberries, 1/3 cup of white sugar (as you can see on the left, I used less), a pinch of salt and the zest of a lemon. You also need 4 tbsp of butter (oops! forgot to show it here 😉 if you think that’s too much, you can certainly use less. I believe I used 3 tbsp). Preheat your oven to 425.
Grind the zest into the sugar with a spoon or whatever you like so it is all mixed in. I just love lemon zest and would put it in everything if I could!
Mix the eggs until nice and frothy. I used an immersion blender–I simply love that gadget, makes me want to blend everything!
Add milk, flour, salt and sugary lemon zest and mix until it is smooth. This will be a pretty thin batter.
Fold in those blueberries. In the meantime, heat a cast iron pan on medium and add butter…
…once the butter has melted…
…pour the batter in the pan and stick in the oven for 20 to 25 minutes. Mine took 25 and then I stuck it in the broiler for 2 minutes.
Now it is nice and goldeny brown and yumdiliyumptious.
Sprinkle some powdered sugar and dig in 🙂 I had 2 helpings–I am not ashamed!
I also added a smidgen of maple syrup. How good does that look! Pair it with mimosas if you wish and celebrate the weekend and life 🙂 Now, go make it! Please 🙂
Recipe slightly adapted and taken from
ask chef Dennis