Other flavors
Apple/peach: Slice 1 apple or peach and place on skillet before pouring batter in. Bake as normal.
Bananas foster: Take 1 peeled banana and slice lengthwise. Sauté in oil in cast iron for a few seconds per side, then leave cut side up. Top with batter and bake as normal.
Pumpkin: Add 1/4 cup pumpkin purée, 1/8 tsp. ground cloves and 1/8 tsp. ground ginger to batter. Bake as normal.
Mini: Pour batter into 12-cup muffin tin. Bake for 15-18 minutes.
Dutch baby
Yield:
2-4 servings
Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
A cute yet delicious breakfast treat.
Ingredients
- 1 tsp. oil
- 3/4 cup blueberries
Blender
- 3 eggs
- 1/2 cup flour
- 3/4 cup milk
- 2 Tbsp. brown sugar
- 1 tsp. vanilla extract
- 1 tsp. amaretto
- 1/8 tsp. salt
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
Instructions
- Preheat oven to 425°F with an ungreased 12” cast iron skillet inside while making the batter.
- Add eggs to blender and pulse on low (aerate) for 15-20 seconds, until fully combined and light yellow.
- Add remaining blender ingredients and pulse on low (aerate) for another 15-20 seconds until well combined and airy, scraping down the sides once or twice, if necessary.
- Once oven has been preheated and batter is mixed, wait 10 minutes for pan to get hot and batter to rest. Once ready, pulse the batter a few more times to mix.
- Pour oil into skillet and spread around evenly. Pour blended batter directly into the middle of the skillet, then scatter blueberries on top, avoiding the edges.
- Bake in the middle of the oven for 12-13 minutes until fully cooked and lightly golden.
Notes
See post for other flavor ideas.
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