Description
Blueberry Dutch baby pancakes. So easy and yummy!
Ingredients
- 3 Tablespoons Melted Butter
- ½ cups Milk
- 3 whole Eggs
- 1 teaspoon Vanilla
- ¼ teaspoons Salt
- 3 Tablespoons Sugar
- 1 pinch Cinnamon
- ½ cups All-purpose Flour
- 1 Tablespoon Butter To Add To Pan
- ½ cups Blueberries, Or More As Desired
Preparation
Preheat the oven to 450ºF and place a 10″ cast iron skillet or baking pan inside to heat up.
In a bowl, add the melted butter and whisk the milk in it. If your milk is cold, this will cause the butter to lump up. If this happens, heat the bowl in the microwave for a few seconds until the butter has melted again.
Whisk in the eggs, vanilla, salt, sugar and cinnamon. Add the flour. Whisk to combine. The mixture may have lumps. Continue to whisk until it is all smooth and well combined. This should look like pancake batter consistency.
Your oven should be ready by now. Add the tablespoon of butter to the hot skillet and watch it sizzle. Pour the batter into the center of the skillet and add the blueberries. You can add as much as you want. Place the pan back into the oven and bake for 15 minutes. Do not open the oven door during these 15 minutes. I put on the oven light every now and then to watch it puff up. The top should puff up and turn golden.
Remove the skillet from the oven. The top will be golden and puffy.
Serve with powdered sugar, honey or syrup. Maybe ice cream if you are feeling indulgent.
Adapted from The Kitchen Paper.
