BLUEBERRY DUTCH PANCAKES
To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Yield Makes 4 individual pancakes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
- Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.
DUTCH BABY WITH LEMON CURD AND BLUEBERRY SYRUP
This Dutch baby can be a breakfast centerpiece or a showstopping dessert! Pouring the blended batter into a hot skillet causes the batter to puff and rise dramatically. Topped with bright lemon curd and sweet blueberry syrup to serve, your friends are sure to be impressed.
Provided by Zac Young
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the Dutch baby: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to preheat.
- Meanwhile, place the eggs, milk, flour, vanilla, sugar and salt in a blender. Blend until smooth. Put aside.
- Once the skillet is preheated, add the butter. Once melted, add the batter to the skillet and return to the oven until puffed and lightly browned around the edges, 18 to 20 minutes.
- For the lemon curd: Simmer 1 inch of water in a medium saucepan over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a rubber spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Place the curd back over the heat while stirring if the butter is not melting. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd.
- For the blueberry syrup: Add 1 cup of the blueberries and the maple syrup to a small saucepan over medium heat. Bring to a boil and cook until thickened, about 10 minutes. Remove from the heat and stir in the remaining 1/2 cup blueberries.
- Serve the Dutch baby topped with lemon curd and blueberry syrup.
BLUEBERRY-LEMON DUTCH BABY
Looking for a quick and easy dessert? Try this blueberry-lemon Dutch baby recipe made with Stevia In The Raw®. Prepare batter in advance (and keep refrigerated) for a warm treat after dinner, or Christmas morning.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
- Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
- When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 21 g, Cholesterol 110.7 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 159.1 mg, Sugar 7.2 g
BLUEBERRY DUTCH BABY
Spruce up your Dutch baby by adding blueberries - this easy puffed pancake is quick and easy to make and will surely delight your family.
Provided by Lena
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
- Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
- Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 37.5 g, Cholesterol 159.3 mg, Fat 11.2 g, Fiber 1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 217.6 mg, Sugar 24.4 g
MICROWAVE BLUEBERRY DUTCH BABY
Creating this breakfast favorite in the microwave is quick and simple. For heartier appetites this recipe could serve 2 instead of 4.
Provided by Sally Anne
Categories Breakfast and Brunch Eggs
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 1-quart microwave-safe casserole dish with cooking spray.
- Beat eggs by hand in a bowl until slightly frothy; add flour, sugar, sour cream, and salt. Beat until all ingredients are fully incorporated. Pour batter into prepared casserole dish; sprinkle blueberries over batter.
- Microwave on high, turning dish around every minute, until center is set, 4 to 5 minutes. Divide onto plates and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 21.7 g, Cholesterol 235.7 mg, Fat 8 g, Fiber 1 g, Protein 9 g, SaturatedFat 2.9 g, Sodium 382.5 mg, Sugar 15.3 g
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