Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- 1 lemon, zested and juiced
Special equipment needed:
- 10-inch cast iron skillet
- Blender
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender, combine the eggs, flour, milk, sugar, salt, and vanilla extract. Blend until smooth.
3. Melt the butter in the cast iron skillet over medium heat.
4. Add the blueberries and lemon zest to the skillet and cook for 1-2 minutes until the blueberries start to burst.
5. Pour the batter over the blueberries and transfer the skillet to the preheated oven.
6. Bake for 20-25 minutes until the pancake is puffed and golden brown.
7. Remove from the oven and squeeze the lemon juice over the pancake.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
Serves 4
Nutritional information:
Calories: 230
Fat: 9g
Carbohydrates: 31g
Protein: 7g
Sodium: 190mg
Sugar: 18g
Substitutions for ingredients:
- You can use any type of fruit instead of blueberries.
- You can use lemon extract instead of fresh lemon juice.
Variations:
- You can add cinnamon or nutmeg to the batter for extra flavor.
- You can top the pancake with whipped cream or powdered sugar.
Tips and tricks:
- Make sure the skillet is hot before adding the blueberries to prevent sticking.
- Don't overmix the batter, as it can result in a tough pancake.
- Serve immediately to prevent the pancake from deflating.
Storage instructions:
The Dutch baby pancake is best served fresh and warm. Leftovers can be stored in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the pancake, preheat the oven to 350°F and bake for 5-10 minutes until heated through.
Presentation ideas:
Serve the Dutch baby pancake directly from the skillet for a rustic presentation.
Garnishes:
Garnish with fresh blueberries, lemon wedges, or mint leaves.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested side dishes:
- Fresh fruit salad
- Hash browns
- Toast with jam or butter
Troubleshooting advice:
- If the pancake doesn't puff up, make sure the oven is hot enough and the batter is well blended.
- If the pancake sticks to the skillet, make sure the skillet is well greased.
Food safety advice:
Make sure to cook the pancake thoroughly to prevent foodborne illness.
Food history:
The Dutch baby pancake originated in Germany and was brought to the United States by German immigrants. It is also known as a German pancake or a Dutch puff.
Flavor profiles:
The Dutch baby pancake is sweet and tangy, with a light and airy texture.
Serving suggestions:
Serve the Dutch baby pancake for breakfast or brunch.
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