Ingredients
- 3 tablespoons butter
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk, heated 20 to 30 seconds in the microwave
- 1 tablespoon plus 1 teaspoon sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 1 pint fresh or frozen blueberries
- 1 teaspoon sugar
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons confectioners' sugar
Directions
Preheat the oven to 400 degrees F.
Place the butter in a large saute pan and place in the oven to melt.
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 85 reviews
By instrain02
Walnut Creek, CA
on May 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this for the first time when I was in High School, in the 60's....was a featured recipe in a Seventeen Magazine. The recipe called for strawberries, sugar & lemon zest instead of the blueberries. This became a Mother's Day Brunch favorite as well as Easter morning brunch in my home after I was married. It is actually great with many different fruits such as peaches, nectarines, or any type berry or combo of berries. So quick & easy, love it!
By kbassick
Danbury, CT
on May 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG!! So easy and so delcious. I added fresh blueberrys into the pan before I placed it back into the oven. They baked in and it was wonderful. I also made it one time with adding fresh herbs such as basil or cilantro that was wonderful as well. Great Job Melissa, Even my husband loves this. Thanks again, Kathy
By Nancy3141
on March 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a wonderful recipe. My first time to make a Dutch Baby. It's a cross between a pancake and crepe. I didn't have vanilla on hand, however it came out really good. Had some blackberries and made a sauce, covered the pancake with powdered sugar and drizzled the blackberry sauce.... A real treat and sooooooooo easy... Thank you Melissa !
Read all 85 reviews