{"id":80605,"date":"2023-06-29T19:47:27","date_gmt":"2023-06-29T17:47:27","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=80605"},"modified":"2025-12-10T15:53:54","modified_gmt":"2025-12-10T14:53:54","slug":"blueberry-dutch-baby","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/blueberry-dutch-baby\/","title":{"rendered":"Blueberry Dutch Baby"},"content":{"rendered":"

Blueberry Dutch Baby<\/strong> \u2014 a delicious all-in-one skillet breakfast and new favourite weekend treat. This Dutch Baby, is made with a batter of flour, eggs, vanilla sugar, butter, and butter milk, is topped with fresh blueberries and then baked in the oven until it puffs up beautifully. Perfect for breakfast, brunch, dessert, afternoon tea \u2013 any time really!<\/p>\n

What Is a Dutch Baby pancake?<\/h2>\n

A Dutch baby, if you are unfamiliar, is similar to a large Yorkshire pudding<\/a>. It starts with a thin, pancake-like batter and a hot skillet, is baked in the oven where the sides rises dramatically, then collapses upon removal, as the steam that holds it up quickly evaporates in the cooler air of your kitchen. This oven-baked pancake uses more egg than a traditional pancake, and doesn\u2019t contain a leavened such as baking powder. As a result, this pancakes has a deliciously soft and tender texture which is just a little bit custardy. It can be enjoyed sweet or savoury.<\/p>\n

\"BlueberryThe history of the Dutch Baby<\/h2>\n

This oven-baked pancaked is also known as a German pancake, despite the name Dutch Baby. The term was coined and trademarked by Victor Manca, the owner of Seattle restaurant, Manca\u2019s, in 1942. This legendary dish<\/a> was so named from the mispronunciation of the word \u201cDeutsch\u201d (meaning German) and \u201cbaby\u201d which was what they called the mini pancakes they sold.
\n\"Blueberry<\/p>\n

Tips for making the best oven-baked pancake<\/h2>\n

Once you have made a Dutch Baby, you will realise how really simple and easy they are to prepare. Here are a few tips to ensure a perfectly puffy pancake:<\/p>\n

Whisk together the batter quickly, right before using it. Since we are using spelt flour for this recipe, the batter should be whisked together until smooth, but not over mixed due to the sensitive gluten structure. If using regular flour, you can also mix it together in the a blender till smooth and then let stand for 10-15 minutes to allow the gluten relax.<\/p>\n

Melting the butter in the skillet (a cast-iron skillet<\/a> is perfect as it retains heat well) and getting it hot means the batter will start cooking the second it hits the pan; giving you a bigger, better puff while it bakes in the oven.<\/p>\n

Pour the batter into the hot skillet all in one go, scatter the blueberries on top, and then directly slide it into the hot oven. The sides will rise dramatically while the middle will be weighed down a little where the blueberries are.<\/p>\n

Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges.<\/p>\n

\"Blueberry<\/p>\n

If you like this oven-baked pancake recipe, you might also like:<\/h2>\n