Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- 1 lemon, zested and juiced
Special equipment needed:
- 10-inch cast iron skillet
- Blender or whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender or large bowl, combine the eggs, flour, milk, sugar, vanilla extract, salt, and half of the lemon zest. Blend or whisk until smooth.
3. In the cast iron skillet, melt the butter over medium heat.
4. Once the butter is melted, add the blueberries and the remaining lemon zest to the skillet. Cook for 2-3 minutes, until the blueberries start to burst.
5. Pour the batter over the blueberries in the skillet.
6. Transfer the skillet to the preheated oven and bake for 18-20 minutes, until the Dutch Baby is puffed and golden brown.
7. Remove the skillet from the oven and squeeze the lemon juice over the top of the Dutch Baby.
8. Serve immediately, garnished with additional blueberries and lemon zest, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
5. Temperature:
Preheat oven to 425°F.
Serving size:
Serves 4.
Nutritional information:
Calories: 210
Fat: 8g
Saturated Fat: 4g
Cholesterol: 120mg
Sodium: 170mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 17g
Protein: 6g
Substitutions for ingredients:
- Blueberries: raspberries, blackberries, strawberries, or peaches can be used instead.
- Lemon: orange or lime can be used instead.
Variations:
- Add a pinch of cinnamon to the batter for a warm, cozy flavor.
- Top with whipped cream or vanilla ice cream for a decadent dessert.
- Use a different type of fruit for the topping, such as sliced peaches or strawberries.
Tips and tricks:
- Make sure the skillet is hot before adding the butter and blueberries.
- Use room temperature eggs for the batter to ensure a smooth texture.
- Don't overmix the batter, as this can cause the Dutch Baby to be tough.
Storage instructions:
The Dutch Baby is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the Dutch Baby in a preheated 350°F oven for 5-7 minutes, until warmed through.
Presentation ideas:
Serve the Dutch Baby in the skillet for a rustic presentation, or transfer to a serving platter and garnish with additional blueberries and lemon zest.
Garnishes:
Additional blueberries and lemon zest.
Pairings:
Serve with a cup of coffee or tea for a cozy breakfast or dessert.
Suggested side dishes:
Fresh fruit salad or bacon and eggs.
Troubleshooting advice:
- If the Dutch Baby doesn't puff up, make sure the oven is hot enough and the batter is not overmixed.
- If the blueberries release too much liquid, drain off some of the excess before adding the batter.
Food safety advice:
Make sure to cook the Dutch Baby to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
The Dutch Baby, also known as a German pancake, is a popular breakfast dish that originated in Germany in the early 1900s.
Flavor profiles:
The Dutch Baby is sweet and tangy, with a light and fluffy texture.
Serving suggestions:
Serve the Dutch Baby with a dusting of powdered sugar and a squeeze of fresh lemon juice.
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