BLUEBERRY DUTCH BABY
Spruce up your Dutch baby by adding blueberries - this easy puffed pancake is quick and easy to make and will surely delight your family.
Provided by Lena
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
- Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
- Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 37.5 g, Cholesterol 159.3 mg, Fat 11.2 g, Fiber 1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 217.6 mg, Sugar 24.4 g
DUTCH BABY WITH BLUEBERRY-ORANGE COMPOTE
Steps:
- For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F.
- In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up.
- Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven.
- Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes.
- For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm.
- Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired.
BLUEBERRY DUTCH PANCAKES
To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Yield Makes 4 individual pancakes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
- Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.
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.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine 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.
- Heat 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.
- Quickly 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.
- Carefully 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.
- Cut in wedges to serve and drizzle with maple syrup.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g
MINI DUTCH BABY PANCAKES WITH WARM BLUEBERRY SAUCE
These mini dutch baby pancakes are delicious and easier than making regular pancakes! Served with a warm blueberry sauce.
Provided by Jennifer
Categories Breakfast
Time 35m
Number Of Ingredients 14
Steps:
- Place a 12-cup or two 6-cup muffin pan in the oven and preheat oven to 425° (with muffin tins in oven).
- Tip! You will need 4 Tbsp of melted butter total - 2 Tbsp. for the batter and 2 Tbsp for the pan. Melt it all at the start, measure out the 2 Tbsp for the batter and set to cool, then reserve the remainder to grease the pan. Just be careful you only put 2 Tbsp of it into the batter!
- Meanwhile, make the pancake batter. Melt the 2 Tbsp. butter and set aside to cool to just warm. Add the eggs, milk, flour, sugar, vanilla and salt and blend to combine. Add the cooled butter and mix in until frothy. *Make sure your butter isn't hot when adding to the blender, or it will cook the eggs! Leave the batter in the blender while you start the blueberry sauce. *You can also use a food processor or an immersion blender in a large bowl here, if you don't have a blender.
- In a small saucepan, combine the blueberry sauce ingredients. Place on stove-top over medium heat and bring to a boil, stirring regularly. Once boiling, reduce heat to low and simmer until sauce thickens, 3-5 minutes. Turn heat off and leave on stove.
- When oven is pre-heated, melt the second 2 Tbsp. butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2-2/3 full.
- Place in oven and bake for 15-18 minutes, or until puffy and deep golden brown colour. Meanwhile, turn the heat on under blueberry sauce to re-heat.
- When cooked, remove the Dutch babies from the oven (pancakes will quickly deflate). Remove pancakes to serving plates right after taking from the oven and spoon warm blueberry sauce over. Garnish with powdered sugar. *Don' t let the Dutch babies sit in the muffin cups too long, as they can become soggy from the trapped steam. If not enjoying right away or you have more than you will eat right away, remove them to a wire rack to cool.
- Store left-over Dutch babies in an airtight container in the refrigerator for 2-3 days. These mini dutch baby pancakes freeze well, as does the blueberry sauce. To re-heat, simply place frozen (or refrigerated) dutch babies on a baking sheet and loosely cover with a piece of aluminum foil. Place into pre-heated 350 oven until warmed through, 10-15 minutes. Sauce can be re-heated in microwave or a small saucepan.
Nutrition Facts : Calories 113 kcal, Carbohydrate 12 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 65 mg, Sodium 110 mg, Sugar 6 g, ServingSize 1 serving
BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
More about "blueberry dutch pancakes food"
BLUEBERRY DUTCH BABY PANCAKE RECIPE (SO ... - AVERIE COOKS
From averiecooks.com
4.7/5 (29)Total Time 25 minsCategory Bread, Rolls, Muffins & BreakfastCalories 360 per serving
- Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
- Place butter in the skillet. Put skillet in the oven to melt the butter; it’s okay to put it in while oven is still in preheating mode.
BLUEBERRY DUTCH BABY RECIPE | YANKEE MAGAZINE
From newengland.com
Servings 2-4Estimated Reading Time 6 mins
BLUEBERRY DUTCH PANCAKE - MRFOOD.COM
From mrfood.com
4/5 (7)Estimated Reading Time 1 minCategory Pancakes, Waffles, French Toast
BLUEBERRY CREAM CHEESE PANCAKES | MRFOOD.COM
From mrfood.com
5/5 (18)Estimated Reading Time 2 minsCategory Pancakes, Waffles, French Toast
DUTCH BABY PANCAKE - RICARDO
From ricardocuisine.com
5/5 (35)Total Time 30 minsCategory Main Dishes
BLUEBERRY PANCAKES - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (93)Total Time 15 minsServings 6Calories 115 per serving
- Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat.
- Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately., Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer.
- Stir in the melted butter or oil., Add the flour, salt, baking powder, and sugar, stirring just to combine.
- A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
PUMPKIN BLUEBERRY DUTCH BABY PANCAKE - AVERIE COOKS
From averiecooks.com
4.7/5 (7)Total Time 45 minsCategory All RecipesCalories 293 per serving
- Preheat oven to 425F and place an approximately 9 or 10-inch large oven-safe skillet (cast iron is great if you have it) on a baking sheet (this is insurance against an accidental overflow) and place it in the oven.
- To the canister of a blender, add the eggs, flour, milk, pumpkin puree, sugars, vanilla, cinnamon, salt, and blend on high speed to combine; set aside.
- When the oven has been preheated and the skillet is hot, remove it from the oven (use caution because the handle will be hot), add the butter, and allow it to melt. Swirl the pan to encourage the butter to melt. If needed in order to melt the butter, return the skillet momentarily to the oven. Make sure the butter has coated the entire surface of your skillet to help prevent the Dutch Baby from sticking later.
LEMON BLUEBERRY DUTCH BABY {GERMAN PANCAKES} | SAPORITO ...
From saporitokitchen.com
5/5 (9)Calories 255 per servingCategory Breakfast
- In a blender or food processor, combine eggs, flour, sugar, milk, lemon juice, lemon extract, and salt. Blend till thoroughly combined.
- Place butter in a 12" cast iron skillet and place skillet in preheated oven. Once butter is melted, remove skillet and pour batter into the skillet.
- Return skillet to the oven and bake for 25-30 minutes until the Dutch baby is puffed up and golden brown.
5 ULTIMATE BLUEBERRY PANCAKE RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
- Blueberry-Banana Pancakes. These easy pancakes from Tyler Florence get a double-dose of fruit.
- Ricotta Pancakes with Blueberries. Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.
- Blueberry Corn Cakes with Maple Syrup. These crisp pancakes are so good you’ll eat many more of them than you mean to.
- Blueberry Dutch Baby. Cookbook author Ben Mims uses pomegranate juice to sweeten the batter for this light and berry-rich pancake.
- Maine Blueberry Pancakes. You need Maine blueberries to make these incredible pancakes—but if you can find them, definitely take advantage of their refreshing tartness.
LEMONY RICOTTA DUTCH BABY PANCAKE WITH ... - FOOD & WINE
From foodandwine.com
5/5 (2)Category CheeseServings 1Total Time 40 mins
- In a medium bowl, whisk the flour with the granulated sugar. Gradually whisk in the milk followed by the ricotta, eggs and lemon zest. Strain the mixture through a fine sieve set over a bowl. Cover and refrigerate overnight.
- Preheat the oven to 450°. Place a 9- to 10-inch cast-iron skillet in the oven to heat for 10 minutes.
- Whisk the pancake batter briefly. Carefully remove the skillet from the oven and swirl in the butter to coat. Add the pancake batter to the hot skillet, scatter the blueberries in the center and bake until puffed, set and browned at the edge, 17 to 20 minutes. Dust with confectioners’ sugar and serve immediately.
BLUEBERRY DUTCH BABY PANCAKE - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
5/5 (8)Total Time 50 minsCategory Breakfast, BrunchCalories 300 per serving
- In a bowl whisk together the whole milk, eggs, maple syrup, and vanilla extract. Add the flour and salt and whisk in until there is no dry flour. Set aside.
- Add the butter and blueberries to the skillet and put it back in the oven for 1-2 minutes, or until the butter is fully melted. Swirl the skillet to make sure the whole bottom is coated with butter.
MINI LEMON SUGAR DUTCH BABY PANCAKES WITH BLUEBERRY SAUCE ...
From seasonsandsuppers.ca
5/5 (5)Total Time 30 minsCategory Breakfast, BrunchCalories 156 per serving
- Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° (with muffin tins in oven).
- Mix up the lemon sugar by stirring together the white sugar and lemon zest in a small bowl. Set aside.
- Make the Dutch baby batter by combining all the pancake ingredients in a blender and mixing well, until frothy. Leave in blender.
- When oven is preheated, melt additional 2 Tbsp butter. Remove hot muffin tins from oven and quickly brush bottoms and sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2 full.
BLUEBERRY PANCAKES RECIPE | AMERICAN RECIPES | UNCUT RECIPES
From uncutrecipes.com
Servings 4Total Time 30 minsPrice MakesCalories 270 per serving
- If you decide to mix up the Batter by hand:01a - In a bowl, combine Flour, Baking Powder, Salt and Sugar.01b - Beat in the Eggs. 01c - Melted the Butter. 01d - Make a well in the Flour and add all the ingredients and mix until the Batter is well combined and smooth.02 - Squash or leave the Blueberry intact, gently stir in half the blueberries.03 - Heat a smooth griddle or pan on the stove. 04 - When you cook the Pancakes, all you need to remember is that when the upper side of the Pancake is blistering and bubbling it's time to cook the second side.
AEBLESKIVER DANISH PANCAKES (BLUEBERRY MINI PANCAKE BALLS ...
From alphafoodie.com
5/5 (2)Calories 266 per servingCategory Breakfast, Brunch, Dessert
- Heat the pan with a little oil. I used a Dutch mini pancake pan for this; you can also get an aebleskiver pan, which has deeper wells, or use a normal skillet if that's all you have.
- Depending on what you want to serve these pancake balls with, you can prepare them now. I decided to use some heated blueberries, just placing them in the pancake pan wells to heat, gently brush with a little oil, and within a minute or two, the blueberries will be warmed, sizzling, and a little saucy (no sugar required).
- Store: store any leftover blueberry oat pancakes in an airtight container in the refrigerator for between 3-4 days.Freeze: allow the pancake balls to cool entirely before transferring to a freezer-safe container and freezing for up to 1 month. Thaw before reheating.To reheat: pop the pancake balls in the oven at 350ºF/175ºC for a few minutes to heat through. You could also microwave them.
OVEN COOKED DUTCH PANCAKE WITH EASY BLUEBERRY SAUCE ...
From kitchensanctuary.com
5/5 (1)Total Time 25 minsCategory BreakfastCalories 382 per serving
- Place a 12” cast iron pan in the oven and preheat to 210c. Add the butter and let it melt and heat for 5 minutes until light brown bits start to appear in the butter.
- Open the oven and working quickly (so the pan doesn’t cool too much) use a brush to brush the melted butter all over the inside (including the sides) of the pan. Quickly and carefully pour in the pancake mixture and close the oven.
BLUEBERRY DUTCH BABY OVEN PANCAKE - 31 DAILY
From 31daily.com
5/5 (1)Total Time 35 minsCategory BreakfastCalories 334 per serving
- Preheat the oven to 425 degrees F. Add 2 tablespoons butter and the blueberries in a 10-inch cast-iron skillet and place in the oven as it heats. Remove once the butter melts; 3 to 5 minutes.
- As the butter is melting, in a bowl whisk together the milk, eggs, maple syrup, and vanilla. Add the flour, cinnamon, and salt; whisk until very smooth with no dry flour remaining.
- Quickly but carefully pour the batter into the center of the hot skillet. Give it a quick stir to distribute the blueberries if necessary.
BLUEBERRY LEMON DUTCH BABY PANCAKE - A CLASSIC TWIST
From aclassictwist.com
Reviews 4Category Sweet BreakfastServings 1Total Time 45 mins
- In the bowl of a food processor or blender combine all the ingredients for the pancake, except the butter and blueberries. Blend until they are well combined and smooth, about 1-2 minutes.
- Let the pancake batter sit in the food processor for at least 20 minutes. You can also refrigerate the batter for 1-2 hours.
- During this time, make the blueberry compote. Combine all the ingredients for the compote in a small saucepan and cook over medium heat, stirring occasionally, until blueberries are softened and the sauce starts to thicken about 4-5 minutes. Remove from heat and transfer to a small bowl. Let cool. You can make the blueberry compote the day before and refrigerate until ready to serve.
BLUEBERRY DUTCH BABY PANCAKE - GRAB A PLATE
From azgrabaplate.com
5/5 (11)Calories 238 per servingEstimated Reading Time 6 mins
- Add the eggs to a blender, and blend for about a minute until frothy. Add the milk, 2 tablespoons of melted butter, flour, confectioners’ sugar, salt, and lemon extract. Blend until combined.
- Add the remaining 1 tablespoon of butter to a 10-inch cast iron (or ovenproof) skillet. Place in the oven until the butter is melted and frothy.
BLUEBERRY LEMON DUTCH BABY PANCAKE - SPILL THE SPICES
From spillthespices.com
4.3/5 (9)Category Breakfast, DessertCuisine AmericanTotal Time 35 mins
LEMON DUTCH BABY PANCAKE WITH BLUEBERRIES AND STRAWBERRIES
From driscolls.com
Servings 8Cholesterol 180.32 mgCalories 361.84Category Breakfast & Brunch
BLUEBERRY DUTCH BABY PANCAKE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (54)Total Time 25 minsCategory BreakfastCalories 342 per serving
LEMON DUTCH BABY WITH LEMON CURD & BLUEBERRIES • PANCAKE ...
From pancakerecipes.com
5/5 (1)Total Time 20 minsCategory Breakfast, BrunchCalories 223 per serving
BLUEBERRY DUTCH PANCAKES - MEAL PLANNER PRO
From mealplannerpro.com
Cuisine AmericanTotal Time 8 minsCategory Breakfast, BrunchCalories 272 per serving
BLUEBERRY DUTCH PANCAKES RECIPE | RECIPE | BLUEBERRY ...
From pinterest.ca
DUTCH BABY BLUEBERRY PANCAKE RECIPE - ALL INFORMATION ...
From therecipes.info
BLUEBERRY DUTCH BABY - GERMAN PANCAKE - FOOD WISHES - YOUTUBE
From youtube.com
PIN ON BREAKFAST AND BRUNCH RECIPES AND IDEAS
From pinterest.com
BLUEBERRY DUTCH PANCAKES | DAILY LIFE AT FIVE MARYS!
From mary.today
HIGH PROTEIN BLUEBERRY PANCAKES - CHLOE TING RECIPES
From recipes.chloeting.com
BLUEBERRY DUTCH BABY PANCAKE RECIPE (SO EASY!) - FOOD NEWS
From foodnewsnews.com
CELEBRATE NATIONAL BLUEBERRY PANCAKE DAY! | BC BLUEBERRY ...
From bcblueberry.com
LEMON BLUEBERRY DUTCH PANCAKES RECIPE | LORANN OILS
From lorannoils.com
BLUEBERRY DUTCH BABY PANCAKE - PINTEREST.COM
From pinterest.com
BLUEBERRY DUTCH BABY PANCAKE RECIPES
From tfrecipes.com
BLUEBERRY DUTCH PANCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
BLUEBERRY GERMAN PANCAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHOOSE YOUR RECIPE FOR NATIONAL BLUEBERRY PANCAKE DAY ON ...
From bcblueberry.com
PUFFED BLUEBERRY PANCAKES RECIPES
From tfrecipes.com
SHEET PAN BUTTERMILK BLUEBERRY PANCAKES RECIPE: THE ...
From 30seconds.com
BLUEBERRY FILLED DUTCH PANCAKE RECIPE
From foodreference.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love