Dutch Baby with Blueberries

“Dutch Baby” is an oven baked pancake, preferably baked in cast iron. The skillet makes the edges crispy, and the center is puffy and custardy.  This dish is also similar to crepes. I used a blender to mix the ingredients, then I poured the batter into a hot cast iron skillet with  melted butter. However, you should really let the batter rest in the refrigerator overnight. I have made this dish three times in the past three days, and the one time I let the batter rest, it puffed like crazy all over the place!

If you are on SnapChat, you can watch me make this. It’s actually very simple. You put eggs, flour, milk, sugar, vanilla and salt into a blender and blend for about 30 seconds.  You then transfer the batter to the refrigerator to rest. (Mine only rested for about 15 minutes this morning! Although, at least 30 is a good idea, and over night is really best!) I put my cast iron skillet in a really hot oven (450F!) with some butter, and I let the skillet get hot and the butter melt. Finally, I poured the chilled batter into the melted butter in the hot skillet and baked it until it looked about done.  Since I love blueberries, I put some blueberries on a separate baking sheet and let them get really hot and blistery. Once the Dutch Baby was ready, I poured the blueberries into the center and drizzled some honey. And wow, so buttery and crisp and delicious!

Recipe adapted from Sacramento Street.