Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 cup fresh blueberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Special equipment needed:
- 10-inch cast iron skillet
- Hand mixer or stand mixer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. In a separate bowl, beat the eggs until light and frothy.
4. Add the milk and melted butter to the eggs and whisk until well combined.
5. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
6. Fold in the blueberries.
7. Place the cast iron skillet in the preheated oven for 5 minutes to heat up.
8. Remove the skillet from the oven and pour the batter into the skillet.
9. Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
10. While the pancake is baking, whip the heavy cream and powdered sugar together until stiff peaks form.
11. Once the pancake is done, remove it from the oven and let it cool for a few minutes.
12. Serve the pancake with a dollop of whipped cream on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
425°F
Serving size:
4 servings
Nutritional information:
Calories: 440
Fat: 28g
Carbohydrates: 36g
Protein: 10g
Sodium: 320mg
Sugar: 14g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh.
- You can use a different type of fruit, such as strawberries or raspberries, instead of blueberries.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top the pancake with a drizzle of maple syrup or honey.
- Add a sprinkle of cinnamon to the batter for a warm, cozy flavor.
Tips and tricks:
- Be sure to preheat the skillet in the oven before adding the batter to ensure a crispy crust.
- Don't overmix the batter, as this can result in a tough pancake.
- Serve the pancake immediately after baking for the best texture.
Storage instructions:
- Leftover pancake can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the pancake, place it in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the pancake on a large platter with the whipped cream on top.
- Sprinkle extra blueberries over the top for a pop of color.
Garnishes:
- Fresh mint leaves
- Lemon zest
Pairings:
- Coffee or tea
- Orange juice
Suggested side dishes:
- Bacon or sausage
- Scrambled eggs
Troubleshooting advice:
- If the pancake doesn't puff up as much as you'd like, try increasing the oven temperature by 25°F.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing the recipe.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Dutch pancakes, also known as Dutch babies, are a type of pancake that originated in the United States in the early 1900s. They are typically made with a batter of eggs, flour, and milk, and are baked in a cast iron skillet.
Flavor profiles:
- The pancake is sweet and buttery, with bursts of tartness from the blueberries. The whipped cream adds a creamy, rich flavor.
Serving suggestions:
- Serve the pancake for breakfast or brunch.
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Region: Dutch