Blueberry Dutch Baby Pancakes

Blueberry Dutch Baby Pancakes




May peace and blessings be upon you all.

Okay, I am back here after a month of vacay and it literally feels likes ages, my in laws were here with me and it was a month well spent, alhamdulilah ❤ . Ramadan is just a few days away and I cannot wait to share with you iftar recipes. But today I am presenting you guys with German origin custard-crusty pancakes called Dutch Baby Pancakes with a Blueberry twist. Weekend breakfast is always a thing! If you have such easy on-the-go recipes in hand to kickstart an awesome weekend, why worry?! 😀

My little one is having her spring break and I am more happy than her to get some relief from e-learning 😁😁 Now weekends are the only days I get to experiment on breakfasts and one fine day I made these delicious, super easy pancakes and my daughter wiped clean her plate. When a fussy eater like her, likes such easy breakfasts, the recipe definitely becomes a keeper!

So easy to prepare, yet it has its own speciality. I call it a simple yet effective breakfast because you just have to prepare the batter and pour out the contents to your butter greased cast iron pan and the oven does the job for you. As simple as that! So you can summarize Dutch babies as crepes in the form of pancakes. 

You may use any pan or casserole that is oven safe, the batter puffs up as heat hits the pan. I have added a few blueberries before baking, you may either use a Compote (if you dislike blueberry's natural sourness), add other berries like raspberry or blackberry or avoid all and keep it plain. Serve it right away by adding in fresh fruits, or a Sprinkle of Icing sugar or strawberry sauce, maple syrup, honey butter etc. I'd also recommend using room temperature ingredients for better texture. Use butter liberally so that the batter does not stick to the pan. Without further delay let's get our basic ingredients that everyone has in their pantries. And bake a huge giant pancake that is the easiest and mess free!  



Ingredients :

  • 3 large eggs
  • 1/2 cup patent flour/ all purpose flour
  • 1/2 cup full fat milk at room temperature  
  • 1 tbsp sugar
  • 3 tbsp butter
  • 1 tsp Vanilla extract 
  • A pinch of salt
  • 1/4 Blueberries or Blueberry Compote (any berries of your choice)


Instructions:

  1. Preheat the cast iron pan in a preheated oven at 200 °C for around 5 minutes. 
  2. In a bowl incorporate all the ingredients like eggs, flour, milk, sugar, salt, and vanilla and combine well using a whisk. 
  3. Now safely remove the cast iron pan from the oven using mittens and drop in 3 tbsp of butter and swirl the pan so that the bottom of the pan is covered in butter. 
  4. Pour in your batter to the hot and buttered pan and drop in your blueberries, preferably Compote and allow to bake for 15-18 minutes, until the Dutch baby pancake is puffed or the sides turn golden brown at the edges. 
  5. Carefully remove the pan from the hot oven using mittens and serve immediately with your favorite toppings and sauce. 


Notes:
  • Use cast iron for best results. However any type of Dutch oven or oven safe casserole dish would do. 
  • Dutch Baby Pancakes require a good amount of butter, which adds to its taste and also helps the pancake to come off the pan easily. 
  • The pancake can rise and have a shapeless outcome which is totally natural and has a divine beauty in itself. 
  • You may prepare these pancakes without any berries or you may use any berry sauce, fresh fruits or Icing sugar as a garnish. 


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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