Saturday, October 10, 2020

Blueberry Dutch Baby Pancake


Blueberry Dutch Baby Pancake

This oven-baked crepe tastes like pancakes with the thickness of clafoutis, and it's as easy as making pancake batter! Since it's cooked, you don't have to stand to turn pancakes!


  • ½ cup of milk
  • ¼ teaspoon of salt
  • 3 whole eggs
  • 1 pinch of cinnamon
  • 3 tablespoons of sugar
  • ½ cup all-purpose flour
  • 1 tablespoon of butter to add to the pan
  • 3 tablespoons of melted butter
  • 1 teaspoon of vanilla
  • ½ cup of blueberries, or more of your choice


First, preheat the oven to 450 ° F and place a 10 '' cast iron skillet or baking dish inside to warm.

Then, in a bowl, add the melted butter and whip the milk in it. If your milk is cold, butter will form. If this happens, heat the bowl in the microwave for a few seconds until the butter is melted again.

Stir in the eggs, vanilla, salt, sugar and cinnamon. Add the flour. Whisk to combine. The mixture may have lumps. Keep whisking until everything is smooth and well combined. It should look like pancake batter.

Your oven should be ready now. Add the tablespoon of butter to the hot pan and watch it sizzle. Pour the batter in the center of the pan and add the blueberries. You can add as many as you want. Return the pan to the oven and bake for 15 minutes. Do not open the oven door during these 15 minutes. I turn on the oven light every now and then to watch it inflate. The top should swell and turn golden.

Remove the pan from the oven. The top will be golden and puffy.

Serve with powdered sugar, honey or syrup. Maybe some ice cream if you're feeling indulgent. Happy Cooking Time.