Chef John's Blueberry Dutch Baby
You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.
- Serves: 2 persons
- ½cup packed all-purpose flour
- ¼teaspoon fine salt
- ¼teaspoon pure vanilla extract
- 3large eggs, at room temperature
- ⅔cup milk, at room temperature
- 3tablespoons clarified butter, melted
- ⅓cup fresh blueberries, or more to taste
- 1tablespoon unsalted butter, melted
- ½Meyer lemon, juiced
- 2tablespoons powdered sugar, or to taste
- 2tablespoons maple syrup, or to taste
Step 1Preheat the oven to 425 degrees F (220 degrees C).
Step 2Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
Step 3Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
Step 4Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
Step 5Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
Step 6Cut in wedges to serve and drizzle with maple syrup.