For an easy, yet impressive breakfast pull out your cast iron pan and make a blueberry Dutch baby skillet pancake! Also known as a David Eyre pancake, this puffed breakfast treat is great topped with powdered sugar, jam, or whipped cream.
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now. Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
This Blueberry Dutch Baby is an easy, pretty, and delicious meal. It's packed with berries and protein, so it’s a filling and...
This easy breakfast recipe is not only gorgeous but it's delicious too! Perfect for a weekend breakfast or brunch. I've raved about my love of pancakes before. And I also shared with you earlier this week that the last week of February is National Pancake Week. You know what that means, right? I have an excuse to share all sorts of yummy pancake recipes with you! In addition to past recipes I've shared, I gave you hearty and healthy oatmeal pancakes on Monday. Today's recipe is equally as delicious as those oatmeal pancakes. A little more decadent I think. And instead of having to cook and flip a dozen or so pancakes, we're making one giant pancake. Ladies and gentlemen, I give you the dutch baby. Have you had a dutch baby before? Or even made one at home? It's a German pancake, similar to a sweet popover, that puffs up in the oven when baked. Once you remove it from the oven it falls a bit, but the presentation is beautiful. Prep is easy too, with everything going in one bowl. One bowl...one skillet...so easy to make. And your family will devour every last bite! Blueberry Dutch Baby Pancake Author: Sarah Bates | The Chef Next Door Makes 4 servings Print this recipe Ingredients: 4 eggs 1 cup milk 1 tsp orange zest 1/2 tsp pure vanilla extract 1/4 cup sugar 1 cup flour 1 cup fresh blueberries 2 Tbsp butter Powdered sugar, for dusting on top Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to warm while the oven is preheating. In a large bowl, whisk together the egg and milk. Add in the orange zest and vanilla and mix well. Add the sugar and flour and whisk until totally combined. Allow the batter to rest for a few minutes until the oven is ready. Carefully remove the skillet from the oven and add the butter, swirling it in the pan until completely melted. Pour the batter into the pan, then sprinkle the blueberries all over the top. Bake for approximately 20 minutes, or until the pancake is puffed and the edges are brown. Dust the powdered sugar over the top, cut into slices and serve immediately. Bon Appetit!
Father's Day is just around the corner and it's a perfect time to treat the most important guy in your life to a special breakfast. This blueberry Dutch baby fits the bill perfectly. It's easy to throw together, makes a dramatic presentation and is delicious too. You need to make it in a cast iron skillet that's heated to 425 degrees. The batter is similar to making a traditional pancake batter and is dumped all at once into the pan, over the blueberries and butter. To get the highest puff, have the eggs and other ingredients at room temperature. Serve with maple syrup. Happy Father's Day! Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more). Blueberry Dutch Pancake recipe from "Just A Little Bit of Bacon" Ingredients: 3/4 cup whole milk, room temperature 3 large eggs, room temperature 2 tbsp maple syrup, or light brown sugar 1 tsp vanilla extract 3/4 cup all-purpose flour 1/4 tsp table salt 4 tbsp unsalted butter, sliced 3/4 cup blueberries confectioners' sugar Instructions In a bowl whisk together the whole milk, eggs, maple syrup, and vanilla extract. Add the flour and salt and whisk in until there is no dry flour. Set aside. Heat the oven to 425F. Place a 12 inch cast iron skillet in the oven as it heats. Add the butter and blueberries to the skillet and put it back in the oven for 1-2 minutes, or until the butter is fully melted. Swirl the skillet to make sure the whole bottom is coated with butter. Pour the batter into the skillet and give it a stir to distribute the berries. Bake the Dutch baby for 20 minutes. Remove from the oven and dust with confectioners' sugar. Other toppings can include blueberry (or other) jam, whipped cream, lemon juice, vanilla Greek yogurt, and ice cream. Notes Make ahead: You can make the batter the night before and store it in the refrigerator. Allow it to come to room temperature before pouring it in the skillet. Skillet size: If you have a 10 inch skillet, reduce the amounts by about 1/3. So it would be 2 eggs, 1/2 cup flour, and 1/2 cup milk for the base. Cooking tip: For very even cooking, I like to heat the oven and skillet for about 30 minutes before starting.
This easy breakfast recipe is not only gorgeous but it's delicious too! Perfect for a weekend breakfast or brunch. I've raved about my love of pancakes before. And I also shared with you earlier this week that the last week of February is National Pancake Week. You know what that means, right? I have an excuse to share all sorts of yummy pancake recipes with you! In addition to past recipes I've shared, I gave you hearty and healthy oatmeal pancakes on Monday. Today's recipe is equally as delicious as those oatmeal pancakes. A little more decadent I think. And instead of having to cook and flip a dozen or so pancakes, we're making one giant pancake. Ladies and gentlemen, I give you the dutch baby. Have you had a dutch baby before? Or even made one at home? It's a German pancake, similar to a sweet popover, that puffs up in the oven when baked. Once you remove it from the oven it falls a bit, but the presentation is beautiful. Prep is easy too, with everything going in one bowl. One bowl...one skillet...so easy to make. And your family will devour every last bite! Blueberry Dutch Baby Pancake Author: Sarah Bates | The Chef Next Door Makes 4 servings Print this recipe Ingredients: 4 eggs 1 cup milk 1 tsp orange zest 1/2 tsp pure vanilla extract 1/4 cup sugar 1 cup flour 1 cup fresh blueberries 2 Tbsp butter Powdered sugar, for dusting on top Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to warm while the oven is preheating. In a large bowl, whisk together the egg and milk. Add in the orange zest and vanilla and mix well. Add the sugar and flour and whisk until totally combined. Allow the batter to rest for a few minutes until the oven is ready. Carefully remove the skillet from the oven and add the butter, swirling it in the pan until completely melted. Pour the batter into the pan, then sprinkle the blueberries all over the top. Bake for approximately 20 minutes, or until the pancake is puffed and the edges are brown. Dust the powdered sugar over the top, cut into slices and serve immediately. Bon Appetit!
Wake up to the aroma of freshly baked Lemon Curd and Blueberry Dutch Baby! Perfect for a lazy Sunday brunch.
For those unfamiliar with a Dutch baby, think of it as a lighter, airier alternative to a crepe or pancake. Recently, I was looking for any excuse to use my cast iron skillet to make breakfast and stumbled upon this Blueberry Dutch Baby recipe. I am happy to report that my first attempt at […]
Delicious and impressive this Blueberry Dutch Baby is made with everyday pantry ingredients requiring only about 10 minutes of hands-on time! Top with maple blueberry sauce for a perfect brunch or dessert.
Baked in a skillet and swirled with brown butter, lemon, blueberries + blueberry jam then baked until extra PUFFY - so delicious!
I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I…
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now. Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They're just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
This show-stopping breakfast dish combines the tangy zest of lemon with the burst of juicy blueberries, all nestled in a fluffy golden pancake.
This blueberry lemon curd dutch baby combines juicy blueberries and tangy homemade lemon curd all piled into a big, flaky skillet dutch baby. Easy to make and a brunch favorite!
This show-stopping breakfast dish combines the tangy zest of lemon with the burst of juicy blueberries, all nestled in a fluffy golden pancake.
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now. Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
This blueberry lemon curd dutch baby combines juicy blueberries and tangy homemade lemon curd all piled into a big, flaky skillet dutch baby. Easy to make and a brunch favorite!
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They're just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
Fuel up for that egg hunt!
This blueberry lemon curd dutch baby combines juicy blueberries and tangy homemade lemon curd all piled into a big, flaky skillet dutch baby. Easy to make and a brunch favorite!
Dutch babies are known for their gravity-defying puff. Learn how to make the classic Dutch baby and get lots of inspiration for creating sweet and savory variations.
With puffed edges, a custardy center, plus a subtle lemon flavor and jammy blueberries, this will become an instant brunch favorite.
These mini blueberry Dutch babies are made using a muffin tins. The taste and flavor reminds me of an egg tart but the texture is more dense and chewy.
A buckwheat dutch baby with bursting blueberries!
This easy Gluten Free Dutch Baby Recipe is made with gluten free rolled oats, making it naturally gluten free and whole grain. You'd never know by the taste! The batter can be thrown together in a blender. Top with maple syrup or a simple blueberry maple syrup (recipe included below).
Baked in a skillet and swirled with brown butter, lemon, blueberries + blueberry jam then baked until extra PUFFY - so delicious!
Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro.
These mini blueberry Dutch babies are made using a muffin tins. The taste and flavor reminds me of an egg tart but the texture is more dense and chewy.
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They're just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now. Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
