Sunday, September 16, 2018

Blueberry Dutch Baby

One of my favourite breakfasts is none other than the dutch baby. It's a cross between a pancake and an eggy bread because of the high egg to flour ratio. It's super simple to make and I always have the ingredients on hand. I've made it with fresh and frozen blueberries, both with great results. Today's was made with "throw many in the garbage and pick out the moldy ones" blueberries. The recipe I have used again and again is from Always with Butter. I don't follow it exactly because I'm lazy and don't want to take the extra step in melting the butter, although I should try it one day and see if it makes a difference. 

3 eggs
1/2 cup milk (I've used 2% and 3.25% with good results)
1 tsp vanilla extract
1/2 cup flour
1/2 tsp salt
1/8 tsp cinnamon
1-2 tbsp butter
1/3 cup blueberries
powdered sugar
Preheat oven to 425 with a 12" cast iron skillet inside. 
Whisk the eggs in a large bowl with the milk, vanilla and salt. Dump  flour and cinnamon into the egg mixture. (You can mix the flour and cinnamon first beforehand if you like extra work =P).
Whisk until well combined. Take hot skillet out and melt butter in the hot pan, ensuring butter covers the entire bottom.  
Pour mixture into the skillet & sprinkle with blueberries.
Bake for 15 minutes, then turn heat to 325 & bake for an additional few minutes until golden brown. (I know a few minutes is vague. I can sometimes pull it out after the initial 15 minutes and other times I leave it in 3-5 minutes longer. The initial recipe calls for 10 minutes which I have never done before). 
Dust with powdered sugar and devour with maple syrup! 

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