Blueberry Dutch Baby Recipe by Chef John

Name: Blueberry Dutch Baby Recipe by Chef John
Total time: 35 mins
Ingredients: 0.5 cup packed all-purpose flour; 0.25 teaspoon fine salt; 0.25 teaspoon pure vanilla extract; 3 large eggs, at room temperature; 0.66666668653488 cup milk, at room temperature; 3 tablespoons clarified butter, melted; 0.33333334326744 cup fresh blueberries, or more to taste; 1 tablespoon unsalted butter, melted; 0.5 Meyer lemon, juiced; 2 tablespoons powdered sugar, or to taste; 2 tablespoons maple syrup, or to taste

Prepare for a delightful experience with this blueberry-studded baked pancake that offers richness and satisfaction with a surprisingly light taste. The true beauty of a Dutch baby lies in the textural contrast between its crispy, golden edges and the soft, creamy, fruity core. Not only is this version visually appealing and delicious, but it's also easy and enjoyable to create! Since there's no added sugar in the batter, the sweetness comes purely from the blueberries and a dusting of powdered sugar. If you prefer a sweeter treat, consider serving it with maple syrup, just like classic blueberry pancakes.

Total time35 mins
Prep time10 mins
Cook time25 mins
Yield2 servings, 2

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Instructions

Preheat your oven to 425 degrees F (220 degrees C).
In a high-speed blender, combine the flour, salt, vanilla extract, eggs, and milk. Blend on high until the mixture is completely smooth and very thin, approximately 1 minute.
Place a 9- or 10-inch cast iron skillet over high heat. Add clarified butter to the skillet and use a pastry brush to coat the sides. Heat the butter until it begins to smoke slightly.
Quickly and carefully pour the batter into the center of the hot skillet, then sprinkle blueberries evenly over the top. Transfer the skillet to the center rack of the preheated oven and bake for 20 to 25 minutes, or until golden brown and nicely puffed.
Carefully remove the Dutch baby from the oven and immediately brush the top with melted butter. Squeeze fresh lemon juice over the top as the Dutch baby begins to deflate. Dust generously with powdered sugar.
Slice into wedges and serve immediately, drizzling with maple syrup if desired.

Nutrition

Calories: 567 kcal
Fat Content: 33 g
Fiber Content: 3 g
Sugar Content: 26 g
Sodium Content: 556 mg
Protein Content: 16 g
Cholesterol Content: 347 mg
Carbohydrate Content: 56 g
Saturated Fat Content: 18 g
Unsaturated Fat Content: 0 g