An oven-baked pancake, called Dutch baby, made with fresh blueberries. An easy to make and delicious treat any time of day!
Course
Breakfast
Category
American
Prep Time5minutes
Cook Time25minutes
Total Time30minutes
Servings4
Calories297kcal
AutorElle
Ingredients
100gspelt flour(type 630) or all-purpose flour
1/4teaspoonsea salt
1package vanilla sugar(8 g)
4large eggs,room temperature
150mlbuttermilk(alternatively use whole milk and a squeeze of lemon juice)
65gunsalted butter(4 tablespoons)
3/4cupfresh blueberries(125g)
powdered sugar,to serve
pure maple syrup,to serve
Method
Preheat the oven to 425°F./ 220°C (200°C fan-assisted).
In a large bowl, whisk together the flour, salt, and vanilla sugar. In a separate bowl, whisk together the eggs and buttermilk. Whisk the eggs into the flour mixture until just combined and batter smooth. Do not over mix.
Melt the butter in a 22-24 cm cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, (not burned) about 5 minutes; swirl the skillet so the butter coats the bottom and sides of the pan.
Pour the batter into the skillet, and scatter the blueberries over top. Transfer to preheated oven and bake until the Dutch Baby is puffed and edges are deeply golden, 18-20 minutes.
Serve immediately, garnished powdered sugar, if desired. Slice it into wedges and drizzle with maple syrup as you serve it. Enjoy!