Ingredients with Measurements:
- 2 large eggs
- ¼ cup all-purpose flour
- ¼ cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 cup fresh blueberries
- 2 tablespoons pure maple syrup
Special Equipment Needed:
- 10-inch cast iron skillet
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 425°F.
2. Place butter in the cast iron skillet and place in the oven to melt.
3. In a medium bowl, whisk together the eggs, flour, milk, sugar, cinnamon, and salt until smooth.
4. Once the butter has melted, remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the skillet.
5. Pour the batter into the skillet and sprinkle the blueberries over the top.
6. Place the skillet in the oven and bake for 15-20 minutes, or until the edges of the pancake are golden brown and the center is puffed and cooked through.
7. Remove from the oven and let cool for a few minutes.
8. Drizzle with maple syrup and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 425°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 230
Fat: 10g
Carbohydrates: 28g
Protein: 6g
Substitutions for Ingredients
- Eggs: 2 egg whites or ¼ cup egg substitute
- Flour: ¼ cup almond flour or oat flour
- Milk: ¼ cup almond milk or oat milk
- Butter: 2 tablespoons coconut oil
- Sugar: 2 tablespoons honey or agave nectar
Variations:
- Add other fresh or frozen fruits such as raspberries, strawberries, or blackberries.
- Sprinkle with chopped nuts such as almonds, walnuts, or pecans.
- Add a pinch of nutmeg or cardamom for extra flavor.
Tips and Tricks:
- Make sure to preheat the oven and melt the butter before adding the batter.
- Whisk the batter until it is completely smooth.
- Use a light hand when sprinkling the blueberries over the top.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes, or in the microwave for 1-2 minutes.
Presentation Ideas:
Serve the Dutch baby pancake with a dollop of whipped cream and a sprinkle of powdered sugar.
Garnishes:
- Whipped cream
- Powdered sugar
- Chopped nuts
Pairings:
- Orange juice
- Coffee
- Tea
Suggested Side Dishes:
- Bacon
- Sausage
- Fruit salad
Troubleshooting Advice:
- If the edges of the pancake are browning too quickly, reduce the oven temperature to 400°F.
- If the pancake is not puffed and cooked through, bake for a few minutes longer.
Food Safety Advice:
- Make sure to use fresh eggs that have not been cracked or damaged.
- Do not leave the pancake in the oven for too long, as it will burn.
Food History:
The Dutch baby pancake is a type of German pancake that was popularized in the United States in the early 20th century. It is believed to have been created by a Seattle restaurant owner in the 1950s.
Flavor Profiles:
This Dutch baby pancake is sweet and fluffy with a hint of cinnamon and the tartness of blueberries.
Serving Suggestions:
Serve the Dutch baby pancake with a dollop of whipped cream and a sprinkle of powdered sugar.
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