A Dutch pancake, also called a “Dutch Baby,” makes a great breakfast dish, of course, but don’t discount it as a show-stopping dessert option. Makes 1 large pancake; 4 to 6 servings.
- 120 grams (1 cup) flour
- 55 grams (¼ cup) turbinado, demerara, or white sugar
- ¼ teaspoon salt
- 4 large eggs
- 1 cup milk
- 2 tablespoons butter
- ½ pint (1 cup) blueberries
- Confectioner’s sugar, optional
Preheat oven to 400°.
Whisk together flour, sugar, and salt in a medium bowl. Whisk in eggs and milk, until the mixture is smooth.
Heat a 10-inch or 12-inch cast-iron skillet over high heat. When the pan is hot add the butter and let it melt and sizzle. When it smells toasty, but not burnt, pour the batter into the skillet and quickly and evenly sprinkle the berries over the batter.
Bake until cooked through and puffy, about 20 to 25 minutes. Sprinkle with confectioner’s sugar, if desired, and serve immediately.