Ingredients
- 100 g spelt flour (type 630) or all-purpose flour
- 1/4 teaspoon sea salt
- 1 package vanilla sugar (8 g)
- 4 large eggs, room temperature
- 150 ml buttermilk (alternatively use whole milk and a squeeze of lemon juice)
- 65 g unsalted butter (4 tablespoons)
- 3/4 cup fresh blueberries (125g)
- powdered sugar, to serve
- pure maple syrup, to serve
Instructions
- 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!
Nutrition
Notes
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