Blueberry Dutch baby
Method
Serves 4-6
Combine eggs, milk, flour, salt, cinnamon and vanilla in a blender and mix until smooth. Let batter rest at room temperature for 30 minutes (you can also make ahead and leave in the fridge for a few hours).
When ready to bake, preheat the oven to 220C.
Dollop the butter evenly around a 35-cm cast-iron pan or skillet (or large baking dish, round if you want them to look more like pancakes). Add some beautiful local blueberries (look for Mountain Blue, Oakford Blues or Smart Berries) and place in the oven for a few minutes, or until the butter melts.
Pour the batter over the melted butter and berries and return to the oven immediately. Bake for 20 minutes or until the edges puff up and start to brown.
Cut into slices and serve warm with your favourite topping – fresh fruit and cream; a squeeze of lemon and sugar; maple syrup; a dollop of local ice-cream or yoghurt. Whatever you like!
To serve
If you’re entertaining, bring the skillet to the table and rest on a board, where guests can help themselves to a slice of this super pancake, and add the topping of their choice.
Handy Tips
You can any fruit you like for this simple but delicious pancake-style treat. Try apples, peaches, strawberries or raspberries. You can even combine your favourites.
Dutch babies are pancakes made in the oven. Their name comes from the German-American community known as the Pennsylvania Dutch, who originally served these with melted butter, sugar and lemon.
