Dutch Baby Pancake with a Blueberry Lemon Syrup

You might be asking, what’s a Dutch Baby (at least in culinary terms)? A Dutch Baby or German pancake is a sweet popover that is served for breakfast and is absolutely delicious. It’s a time saving choice when serving several people at once because you don’t have to cook individual pancakes. All recipes for Dutch Baby pancakes recommend that you eat the pancake immediately after it comes out of the oven because like a popover, it puffs beautifully in the oven but will deflate quickly. That’s too much stress for me. I served it about 10 minutes after taking it out of the oven and it was delicious. It did lose its “puff” but it had a lovely, creamy, custard-like texture. I topped it with a simple and fast homemade, not to sweet, blueberry syrup. Yum!

Dutch Baby Pancake with a Simple Blueberry Lemon Syrup

Ingredients

2 tablespoons unsalted butter, room temperature

3 large eggs

3/4 cup low-fat milk

1/2 cup white whole wheat flour

1/4 teaspoon salt

1/2 teaspoon vanilla

1/4 cup sugar

Blueberry Lemon Syrup

1 cup fresh or frozen blueberries

1-2 tablespoons sugar

2 tablespoons orange juice

zest of 1/2 lemon

Splash of fresh lemon juice

Directions

Preheat oven to 425 degrees. Spray a medium cast-iron or ovenproof nonstick skillet with cooking spray. Add butter to the skillet, place it in the oven until butter melts (1 minute). Remove from oven, swirl the butter around the skillet and set aside. In a blender or food processor, combine eggs, milk, flour, salt, vanilla and sugar. Blend until foamy, about 1 minute. Pour batter into prepared skillet and bake until pancake is puffed and lightly browned, about 15 minutes. While the pancake is baking, prepare blueberry syrup but adding blueberries, 1 tablespoon sugar, orange juice to a small saucepan. Cook over medium heat until blueberries release their juice and soften. Cook for about 3-4 minutes until juice thickens. Remove from heat. Add zest and lemon juice. Add remaining tablespoon of sugar if you prefer a sweeter syrup. When pancake is finished baking, cut into 4 pie shaped pieces, topping them with the blueberry syrup and a dusting of powdered sugar.

PS-I ate a piece the day after, cold from the fridge, and although denser, it still tasted great.

judymatusky.com

 

 

 

 

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