Blueberry Dutch Baby Pancake
Serves 45 mins prep20 mins cook
This oven-baked pancake has the chewiness of crepes with the thickness of clafoutis, and making it is as easy as making pancake batter! Because it’s baked, there’s no need to stand around flipping pancakes!
0 servings
What you need
Instructions
-1 Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it. -1 Place butter in the skillet. Put skillet in the oven to melt the butter; it’s okay to put it in while oven is still in preheating mode. -1 After butter has melted, about 3 to 5 minutes, remove skillet from oven. -1 Evenly sprinkle blueberries over the butter; set skillet aside. -1 In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine. -1 Add the flour, cinnamon, nutmeg, optional salt, and whisk until smooth and free from lumps. -1 Slowly and evenly pour batter over the blueberries. -1 Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. If using fresh berries, you may need to reduce baking time because they release less water than frozen. Keep a watchful eye on your Dutch baby because it’s baking in quite a hot oven and can burn easily. -1 Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners’ sugar. -1 Carefully slice (don’t scratch your skillet) and serve; optionally spread jam over it.View original recipe