Blueberry Dutch Baby Pancake

Name: Blueberry Dutch Baby Pancake
Ingredients: 2 cups fresh or frozen and thawed blueberries, divided; 2 cups fresh or frozen and thawed blueberries, divided; 2 cups fresh or frozen and thawed blueberries, divided; 1 cup fresh or frozen and thawed strawberries, raspberries, peaches, mango, or other fruit; 1 cup fresh or frozen and thawed strawberries, raspberries, peaches, mango, or other fruit; 1 cup fresh or frozen and thawed strawberries, raspberries, peaches, mango, or other fruit; 1 cup fresh or frozen and thawed strawberries, raspberries, peaches, mango, or other fruit; 1 cup fresh or frozen and thawed strawberries, raspberries, peaches, mango, or other fruit; 1 cup fresh or frozen and thawed strawberries, raspberries, peaches, mango, or other fruit; 1 cup fresh or frozen and thawed strawberries, raspberries, peaches, mango, or other fruit; ¼ cup firmly packed light brown sugar; ½ teaspoon ground cinnamon; 5 large eggs; 1¼ cups half-and-half or milk; 1¼ cups half-and-half or milk; ½ cup melted butter; 1 teaspoon vanilla extract; 1¼ cups all-purpose flour; ¼ teaspoon salt; Garnishes: lemon slices, powdered sugar; Garnishes: lemon slices, powdered sugar

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Blueberries

By Julia Rutland

Published 2019

About

A Dutch Baby is basically a large, fluffy pancake that rises during baking but falls in the center when it’s removed from the oven—creating the perfect spot for a luscious pile of sweetened fruit. The batter needs to be very smooth. A blender is recommended to get the correct consistency. If whisking, be sure all lumps of flour are dissolved. Frozen fruit can be used, but it needs to be thawed, and possibly drained, before spooning into the center of the hot pancake.

Ingredients

Breakfast
Vegetarian

Ingredients

Method