This oven-baked blueberry Dutch baby pancake has the drama of a soufflé without any of the stress. Bring it straight from the oven to the table for all to admire—it will deflate fast but remain slightly puffed and delicious.
Total Time: 35 minutes
Hands-On Time: 15 minutes
Yield: 2 to 4 servings
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1/8 teaspoon table salt
- 1/8 teaspoon ground nutmeg
- 3 tablespoons unsalted butter
- 1/2 cup wild blueberries (fresh or frozen)
- Juice from 1/2 lemon
- 1 tablespoon confectioners’ sugar
Preheat your oven to 425° and set a rack to the lower position. Lightly beat the flour, milk, eggs, sugar, salt, and nutmeg. The batter will be a bit lumpy.
Melt the butter in a 9-inch cast-iron skillet over medium-high heat. Pour the batter into the heated skillet and sprinkle with blueberries. Place in the oven and bake until golden and puffed, about 20 minutes. Sprinkle with lemon juice and confectioners’ sugar. Serve immediately with maple syrup, if desired.