Blueberry Dutch Baby
The Dutch baby pancake is believed to have originated in Germany and was later popularized in the United States.
This is vegetarian recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Blueberry Dutch Baby
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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In a blender, combine the flour, sugar, salt, milk, and eggs. Blend until smooth.
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Place the butter in a 10-inch cast-iron skillet or oven-safe pan and melt it in the preheated oven.
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Once the butter has melted, remove the skillet from the oven and pour the batter into the hot skillet.
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Sprinkle the blueberries evenly over the batter.
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Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby is puffed and golden brown.
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Remove from the oven and let it rest for 5 minutes.
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Dust with powdered sugar before serving.
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Cut into wedges and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 52g18%
- Sugars 27g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
