What’d You Do Last Weekend?
Make your own bitters.
Blueberry Dutch Baby
Maybe you need to grow up outside of Seattle to appreciate dutch babies. I had my first from a recipe I'd found in a grocery store flier in Texas, where I grew up. They called it a Blueberry Puff Pancake, and it was a wild hit with my extended family anytime I would make it. Nobody had ever eaten anything like it where I came from, so it was a real brunch novelty.
Fast forward to today, and I find this practically everywhere in Seattle - at least anywhere that's a real brunch place. Maybe it's old school here, maybe it has its origins in Swedish pancakes - I'm not sure, but folks here sort of see it as run-of-the-mill, everyday. For me, with the abundant fruit selection we get in the summertime, there's no end to variations on this super-fast made-for-two breakfast.
Blueberry Dutch Baby
3/4 c fresh blueberries
3 T butter
4 eggs
1/2 c AP flour
1 1/2 T sugar
1/4 tsp salt
1/2 c milk
1 T powdered sugar, optional
- Heat oven to 425.
- Rinse and drain the berries. Sweeten them only if necessary.
- Melt butter in 9" glass pie pan in the oven.
- Beat eggs, flour, sugar, salt, and milk until smooth.
- Fold in the berries and pour into the hot pie pan.
- Bake 20 - 25 minutes until puffed and the edges are crisp.
- Sprinkle with powdered sugar.
- Serve immediately (this will fall immediately, just like a souffle).
More Info
A beautiful variation using orange sugar from Joy the Baker
Check out the Wikipedia entry for the Dutch Baby!
Comments
I love making these on a
I love making these on a Sunday morning. Usually I put the fruit on top...now I am going to try making it with fruit inside.
I really want to try a semi-savory Dutch baby now
Everyone's inspired me with all of their different ways of baking these - some with no fruit, some with fruit on top - I'm this close to folding in sausage with apples one weekend - or cheese and apples, like with a crepe, just to see if it'll hold the savory taste.
What great comments, everyone!
jenny
DUTCH BABY
You'll be happy to know that The Professor has requested this for breakfast tomorrow morning and I am quite happy to accommodate!!
Egg-celent!
Let me know how it goes!
thanks for the idea!
We make dutch babies all the time, but it had never occurred to me to add fruit! Brilliant! Will definitely have to try it next time. Thanks for the great idea.
Fruit cuts the richness of the eggs
You're welcome, Joseph. I like the fruit addition because I think it cuts the richness of the eggs a bit - it's like a sweet omelet. I'll have to try it again without fruit, and maybe I'll throw in something savory too.