Lynard’s Blueberry Dutch Pancake

 A spectacular breakfast like no others.
A spectacular breakfast like no others.

A Dutch baby pancake, also called a German pancake, is a sweet cross between pancake and popover. It is made with eggs, flour, sugar and milk, placed in a well buttered, oven-safe skillet and baked in the oven. The egg mixture puffs up around the edges while retaining a pancake texture in the center. Once out of the oven, it will quickly collapse back into the pan and become one giant pancake.

Immediately scatter fresh fruit on top of the still hot pancake, sprinkle with powdered sugar. Bring the skillet to the table and get ready for lots of oohs and aahs from everyone. Cut it into wedges, serve with homemade fruit sauce or anything you like. It is a spectacular breakfast like no others. And it is so easy to make.

We simply call it a Dutch Pancake. It is Lynard’s favorite breakfast ever. He loves having Dutch Pancakes once a week.

Blueberry Dutch Baby (aka German Pancake)

 Make it ahead and let the batter rest for 1 to 2 hours before baking.
Make it ahead and let the batter rest for 1 to 2 hours before baking.
 While it is hot, top with fresh blueberries, and sprinkle with confectioners' sugar.
While it is hot, top with fresh blueberries, and sprinkle with confectioners’ sugar.

 

Blueberry Dutch Pancake

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
  • Print

Blueberry Dutch Pancake

1 cup all-purpose flour, unbleached
1/3 cup granulated sugar
4 large eggs, 1/2 teaspoon regular salt
1 cup regular whole milk (or lactose free)
1 1/2 tablespoons fresh lemon juice, zest of 1 lemon
3 tablespoons cold butter (divide if using 2 pans)
1 pint (2 cups) fresh blueberries for topping
Confectioners’ sugar (powdered sugar), for sprinkling

 

Place one 12-inch oven-safe nonstick pan (or two 8-inch pans) in the cool oven.
Preheat oven to 400 degrees. Cook time:  19 minutes until puffed and golden brown.

In a mixing bowl, use a whisk to whisk eggs and sugar first. Then add salt, milk, lemon zest, lemon juice, and mix together. Add flour and mix until light, creamy and well combined. Make it ahead and let the batter rest for 1 hour or longer in the refrigerator. The pancake will have a softer, lighter texture without the flour taste. Take batter out of the refrigerator 10 minutes before baking.

Add the butter to the heated pan, and melt. Use a spatula to distribute butter evenly across the pan, up the sides. Stir and pour the flour-egg mixture on top of the butter. Bake until puffed and cooked through, with crispy edges and deep golden brown color, about 19 minutes. While it is hot, top with fresh blueberries, and sprinkle with confectioners’ sugar. Cut into wedges and serve immediately. It is deliciously spectacular, unlike any other pancakes you ever had.

 


All Rights Reserved © soupsahoy.wordpress.com

Advertisements

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s