blueberry dutch baby
Dutch baby is a custardy, thick crepe that tastes similar to Yorkshire pudding. As the pancake bakes, the edges puff up and crust turns golden while the inside stays eggy and custardy. This treat should be served immediately after baking as it collapses soon after pulling it out of the oven!
History of Dutch Baby
Dutch babies were first served in states in the beginning of 1900s at a family run restaurant called Manca’s Cafe located in Seattle. Unlike the name suggests, Dutch babies actually have a German origin. The dish was named by the restaurant owners daughter who accidentally called it “Dutch” instead of “deutsch”, and the name stuck. The pancake was originally inspired by German pfannkuchen.
How to make a blueberry Dutch baby?
First make the blueberry jam by placing 2 cups of blueberries, lemon juice, 1/2 cup water, and 1/2 cup sugar in a small pot. Bring to boil and lower the heat to medium low. Cook for 45 minutes stirring frequently. Once the jam has thickened remove from heat and place it in an airtight container. Preheat oven to 350f. Put the butter on a cast iron skillet and place it in the oven while it’s preheating. Meanwhile in a large bowl whisk together milk, eggs, vanilla, and 1 cup of sugar. Then gradually whisk in 1 cup of flour. In a separate small bowl, coat the remaining 1 cup of blueberries with the remaining 2 tbsp of flour and fold them in the batter. Pour the batter over melted butter in the cast iron skillet and bake for 40-45 minutes. Dust the Dutch baby with powdered sugar and serve with blueberry jam and fresh blueberries!
Tips
Dutch babies collapse quickly after they’re removed from oven so make sure to serve this treat immediately!
The jam can be made up to 5 days before!
Recommended products to make this recipe
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