Blueberry Dutch Baby Pancakes

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A bit of a crossover between a pancake and a popover, this breakfast treat is a breeze to make. When fresh blueberries are no longer available, trying adding sautéed apple slices.

Ingredients

Preparation

Preheat oven to 425° F.

Whisk eggs in a bowl until light and frothy. Stir in milk, butter and vanilla.

In a separate bowl, combine flour, cornstarch, lemon zest and salt. Whisk 1/3 of the milk mixture into the flour mixture, until no lumps remain. Slowly whisk in remaining milk mixture.

Lightly oil a 9- or 10-inch ovenproof skillet (cast iron works great) and place in the oven until very hot. Carefully remove the skillet from the oven and pour the batter into the skillet; sprinkle batter with blueberries.

Bake until crisp and golden, about 20 minutes. Transfer to a wire rack and let cool 10 minutes. Sprinkle with sugar, cut into wedges, and serve with maple syrup or jam, if using.

Each serving: 260 cal, 10g fat (4g sat), 170mg chol, 380mg sodium, 32g carb, 4g fiber, 10g protein

Recipe by Jackie Freeman, PCC Chef

Learn more about our recipes. View guidelines »

More about: blueberries, pancakes

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