The Dutch baby pancake has been around since the early 1900s. A cafe in downtown Seattle began offering it on their menu. These oven pancakes are famous and can be sweet or savoury. I made a Dutch baby for the very first time for breakfast on Sunday. Even though it was a hit, I wasn’t 100% pleased with the result. So, I checked numerous other Dutch baby recipes and found some things I did wrong. First, the eggs, milk, and blueberries came straight out of the fridge (cold ingredients slow down the Dutch baby rise). Secondly, the temperature of the oven was 25 degrees hotter than the other recipes (the edges of the Dutch baby were a bit darker). And, lastly, I thought I had enough fresh blueberries but didn’t so I topped up with frozen. Another way to stall the rise of the Dutch baby pancake.
I made this dish again this morning for breakfast. I was very pleased with the results. What did I do differently? Well, I took the eggs and milk out half an hour before mixing. And, I kept the fresh blueberries (I went to the store to get more) out, too. The oven temperature change did the trick! 🙂 Would I make this again? You betcha! By the way, it’s normal for the Dutch baby pancake to deflate once removed from the oven. Even though this pancake looks more like a flattened-out Yorkshire pudding, I enjoyed making and eating it.
you will need
4 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup flour
1 teaspoon vanilla
3 tablespoons sugar
zest of one lemon
2 tablespoons melted butter
method
Preheat oven to 425f. In a blender whiz up until smooth and foamy.
Grab a 10-inch nonstick frying pan and over medium heat melt 2 tablespoons butter. Add one cup of fresh blueberries to the pan. Allow the berries to get hot then pour in batter.
Remove pan from heat and place in oven. Bake 15 to 20 minutes until golden brown and puffed. 
Remove from oven and dish out. Add a splash of maple syrup and dust with icing sugar. 
the culinary chase’s note:
If using a cast iron skillet, place it in the oven to preheat beforehand. Enjoy!
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