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Sunday, July 12, 2009

Dutch Babies (a.k.a. lazy man's pancake)

Blueberry Dutch Baby

I am definitely more of a savory person for weekend breakfast (omelets, hash browns, BACON!), but sometimes something sweet is in order. This is especially the case when berries have finally come into season.

Thanks to the fabulous Holland Farmers Market, I know have giant bags of berries in my fridge, and I knew that I'd have to utilize some of them for this morning's breakfast. Standard blueberry pancakes were definitely an option, but I'm lazy. And the thought of standing over the griddle, cleaning the griddle, etc. etc. was just too much to contemplate today. But a dutch baby? That's easy! The batter comes together in moments, and it cooks in the oven, yielding very little miss and a beautiful puffy pancake for your efforts.

This can be made with no fruit at all (sprinkle the finished pancake with lemon juice and powdered sugar) or with any fruit you like, including berries, bananas, or thinly sliced apples.

Blueberry Dutch Baby

1/4 cup butter (unsalted is preferable)
1 cup milk
2 eggs, beaten
2/3 cup flour
1 tablespoon sugar
1/2 teaspoon salt (omit if your butter is salted)
big handful of blueberries

Preheat the oven to 400 degrees. Place the butter in a glass pyrex pie plate and put in the oven. Allow the butter to melt. While the butter is melting, whisk together the milk, eggs, flour, sugar and salt. When the butter has melted, remove the pie plate from the oven. Pour in the batter and then sprinkle it with a healthy handful of berries. Place back into the oven and cook for 25 minutes.

The pancake will be very puffy and beautiful. It will collapse slightly as it cools, so if you want a photo, take one quickly!

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