Blueberry Dutch Baby - German Pancake - Food Wishes

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories, while powdered milk is cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, and margarine is often less expensive.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia offers a low-calorie option, while granulated sugar is budget-friendly.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Dried fruit provides nutrients, and canned fruit is often less costly.

Begin by adding 1 cup of all-purpose flour into a blender.

Add a pinch of salt and a little touch of vanilla extract to the blender.

Add 3 large room-temperature eggs and 1 cup of room-temperature milk to the blender.

Blend on high speed for about a minute or until completely smooth.

Heat a 9 or 10 inch cast-iron skillet over high heat and add 3 tablespoons of clarified butter.

Use a pastry brush to grease the sides of the skillet with the melted clarified butter.

Wait until the butter starts to smoke, indicated by small wisps of smoke.

Quickly pour the batter into the center of the skillet once the butter is smoking.

Add a handful of fresh blueberries on top of the batter.

Turn off the heat and immediately place the skillet into a preheated oven at 425 degrees Fahrenheit for 20 to 25 minutes.

Remove the skillet from the oven when the Dutch baby is beautifully browned and puffed.

Brush the top of the Dutch baby with more melted butter after removing it from the oven.

Squeeze fresh lemon juice over the top of the Dutch baby.

Dust the top with powdered sugar for presentation and flavor.

Cut a piece of the Dutch baby to serve and place it on a plate.

Finish with a drizzle of maple syrup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens