BY SHALEEN DESTEFANO
The Dutch Baby is one of the simplest, fool-proof, yet impressive breakfast dishes. Hands down. With minimal ingredients, this is one of these meals that you can throw together with what you most likely already have in your kitchen. We keep blueberries on hand at all times, so this one is nice in a pinch. It is also very important to use an iron skillet, and be careful when you’re browning your butter. But by under no circumstances, should this step be skipped. This recipe comes from our favorite food blog Half Baked Harvest and even if you don’t have blueberry jam on hand, which we often don’t, this baby still comes out deeeelish. Enjoy!
Ingredients
4 tablespoons salted butter
4 large eggs, at room temperature
2/3 cups whole milk, at room temperature
2/3 cup all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon vanilla extract
2-3 teaspoons lemon zest
2-3 tablespoons blueberry jam
1/4 cup fresh or frozen blueberries
Instructions
1. Preheat the oven to 450° F.
2. In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Mix in the lemon zest, and then the jam, swirling it into the batter.
3. Melt 2 tablespoons butter in a 10-12 inch cast iron skillet set over medium heat. Add the blueberries. Allow the butter to brown around the berries, about 3 minutes. Pour the batter into the hot skillet. Make sure all of the jam comes out. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
4. As soon as the Dutch baby comes out of the oven, top it with pats of butter, powdered sugar, more blueberries and serve drizzled with maple syrup.