Blueberry Dutch Baby

 

Father's Day is just around the corner and it's a perfect time to treat the most important guy in your life to a special breakfast. This blueberry Dutch baby fits the bill perfectly. It's easy to throw together, makes a dramatic presentation and is delicious too.  

You need to make it in a cast iron skillet that's heated to 425 degrees. The batter is similar to making a traditional pancake batter and is dumped all at once into the pan, over the blueberries and butter. To get the highest puff, have the eggs and other ingredients at room temperature.

Serve with maple syrup. Happy Father's Day!

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Blueberry Dutch Pancake

recipe from "Just A Little Bit of Bacon"

Ingredients:

• 3/4 cup whole milk, room temperature
• 3 large eggs, room temperature
• 2 tbsp maple syrup, or light brown sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 tsp table salt
• 4 tbsp unsalted butter, sliced
• 3/4 cup blueberries
• confectioners' sugar

Instructions

• In a bowl whisk together the whole milk, eggs, maple syrup, and vanilla extract. Add the flour and salt and whisk in until there is no dry flour. Set aside.
• Heat the oven to 425F. Place a 12 inch cast iron skillet in the oven as it heats.
• Add the butter and blueberries to the skillet and put it back in the oven for 1-2 minutes, or until the butter is fully melted. Swirl the skillet to make sure the whole bottom is coated with butter.
• Pour the batter into the skillet and give it a stir to distribute the berries.
• Bake the Dutch baby for 20 minutes.
• Remove from the oven and dust with confectioners' sugar. Other toppings can include blueberry (or other) jam, whipped cream, lemon juice, vanilla Greek yogurt, and ice cream.

Notes

• Make ahead: You can make the batter the night before and store it in the refrigerator. Allow it to come to room temperature before pouring it in the skillet.
• Skillet size: If you have a 10 inch skillet, reduce the amounts by about 1/3. So it would be 2 eggs, 1/2 cup flour, and 1/2 cup milk for the base.
• Cooking tip: For very even cooking, I like to heat the oven and skillet for about 30 minutes before starting.

Dutch Baby/German Pancake with Spiced Apples

I’ve been wanting to make one of these eggy treats – called Dutch baby or German pancake –for quite a while and it wasn’t until I saw it being made on America’s Test Kitchen that I finally got around to it. Well, that’s not exactly true. I tried making one about a year ago and it wasn’t exactly photogenic. But I should have had a bit more faith, since the center started to deflate after a minute or two of removing it from the oven, bringing in the sides to form a high ridge above the custardy center. I was starting to become a believer. By the time I spooned all the apples to the interior, it was a vision of deliciousness and we couldn’t wait to dive in.

The key to this Dutch baby’s success has a lot to do with an unusual approach to oven temperature. It seems counter intuitive, but you start it in a cold oven, cranking it to 375 degrees only after you place the pan in the oven. Starting it in a cold oven allows for a slower build-up of heat, so the center can start to set before the oven reaches the temperature necessary to give the highest lift to the rim (which takes about 25 -30 minutes). A lot of Dutch babies have a very thin base, but this technique allows for a thicker center, which is more satisfying to eat and better able to serve as a base for the apple topping. It slipped out very easily from the cast iron skillet I used onto a serving platter.

This apple Dutch baby recipe also calls for the apples to be cooked separately in a saucepan, rather than cooked with the batter, ensuring that you don’t end up with a heavy, leaden pancake.

Spoon the apples over the Dutch baby, then either sprinkle with powdered sugar or serve with maple syrup. Cut a slice or two for yourself. It would be a delicious way to start the new year.

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Dutch Baby/German Pancake with spiced apples

Author: Ciao Chow Linda via America’s Test Kitchen

printable recipe here

Ingredients

• 1 ¾ cups (8 3/4 ounces) all-purpose flour
• 3 Tablespoons sugar
• 1 tablespoon grated lemon zest
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 ½ cups milk
• 6 large eggs
• 1 ½ teaspoons vanilla extract
• FOR THE APPLE TOPPING:
• 2 large apples
• 2 tablespoons butter, melted
• 1/4 cup brown sugar
• 1/3 cup water
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter

Instructions

1. Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl.
2. Whisk milk, eggs, and vanilla together in second bowl.
3. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
4. Adjust oven rack to lower-middle position.
5. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat.
6. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees.
7. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
8. While the pancake is cooking, prepare the apples..
9. Peel them and cut into 1/2 inch slices
10. Add 2 tablespoons butter to a skillet and melt.
11. Add 1/2 cup water, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon salt.
12. Cook until the sugar is dissolved.
13. Add the apples and cover the pan, simmering for five minutes.
14. Remove the lid and cook for another five to ten minutes, allowing the most of the water to evaporate and the syrup to thicken.
15. Remove the skillet with the pancake from the oven, and carefully lift out of the skillet onto a serving dish.
16. Spoon the cooked apple slices to the center of the pancake.
17. Cut into wedges and serve.

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