Blueberry Dutch Babies Recipe

Perfectly Seasonal: Blueberry-Nectarine Dutch Babies

July 18, 2012

Monday through Friday, without fail, you'll find me digging into a bowl of piping-hot oatmeal. Hearty, comforting, and ready in a pinch, it's my go-to weekday breakfast. That said, come Saturday, I like to break away from the basics and whip up something a bit more indulgent and whimsical. Golden and puffy — almost as though defying gravity — dutch babies fit the bill, and then some.

Almost a cross between a popover and a traditional pancake, dutch babies might seem more impressive than their flapjack cousins, but they are actually lower-fuss, with the oven doing most of the heavy lifting. And while I relish more intensive weekend cooking projects, the first thing in the morning, low exertion with a big payoff is far more enticing.

Read on to get the recipe.

As if by magic, the runny batter transforms into a lightly custardy puffy dream, luring hungry eaters in with perfume and voluptuous folds.

Traditionally, dutch babies are topped with naught but lemon juice and powdered sugar, much like a classic Parisian crepe. I prefer mine studded with fruit, as its jammy presence complements the slightly sweet and salty batter. Feel free to experiment!

Adapted from Martha Stewart Living

Blueberry Dutch Baby With Nectarines and Ginger Syrup

Ingredients

2 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1 1/2 teaspoons granulated sugar
Heaping 1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1/2 cup blueberries
1 large nectarine, pitted and sliced in 1/2-inch pieces
Ginger syrup, for drizzling

Directions

While I particularly enjoy the spicy heat of ginger syrup, maple syrup is also a solid choice, or you can always buy premade ginger syrup. Feel free to use whatever stone fruit looks best — peaches, plums, or even halved cherries would be welcome to the party, in lieu of the sliced nectarines.

Preheat the oven to 400ºF, setting two 6-1/2-inch cast iron skillets in the oven at the same time.
Blend together the eggs, milk, flour, sugar, and salt in a blender or food processor.
Carefully remove the hot skillets from the oven, and put 1/2 tablespoon butter in each; swirl to coat as it melts. Split the batter between the two skillets, and dot with blueberries (splitting evenly between the two skillets). Place in the oven and cook for 15 to 18 minutes or until the dutch baby has puffed up considerably, the center is set, and the edges are golden brown. Avoid opening the oven door more than necessary as it will lower the oven temperature, which will result in a less puffy end result.
Garnish with sliced nectarines, and drizzle with ginger syrup.

Makes 2 dutch babies.