You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.
Ingredients
- packed all-purpose flour: 0.5 cup
- fine salt: 0.25 tsp
- pure vanilla extract: 0.25 tsp
- eggs, at room temperature: 3 piece
- milk, at room temperature: 0.66667 cup
- clarified butter: 3 Tbsp (melted)
- blueberries: 0.33333 cup (to taste, fresh)
- unsalted butter: 1 Tbsp (melted)
- Meyer lemon: 0.5 piece (juiced)
- powdered sugar: 2 Tbsp (to taste)
- maple syrup: 2 Tbsp (to taste, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
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Place a 9- or 10-inch cast iron skillet over high heat; add clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
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Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
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Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
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Cut in wedges to serve and drizzle with maple syrup.
