Pancake - Blueberry Dutch Baby

By á-49759

Ingredients

• 3/4 cup all-purpose flour, 3 1/2 ounces
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3/4 (6 ounces) cup milk
• 3 large eggs
• 3 tablespoons salted butter
• 1/2 cup fresh blueberries
• powdered sugar
• syrup, optional

Details

Servings 4
Adapted from southernfood.about.com

Preparation

Step 1

Heat the oven to 425° F (220° C/Gas 7). When the oven is nearly preheated, put the butter in a 2-quart baking dish and put it in the oven to melt. Watch carefully to make sure the butter doesn't become too brown. It should be hot and begin foamy, but not browned.

In a small bowl, combine the flour, sugar, and salt. Mix well to blend ingredients.

In a medium mixing bowl, whisk the milk and eggs together until well blended.

Whisk the flour mixture into the milk and egg mixture. Beat with the whisk until the batter is smooth.

Remove the baking dish with the hot butter from the oven and place it on a rack. Pour the batter into the pan.

Sprinkle blueberries over the batter.

Bake for 14 to 17 minutes, until the pancake is puffed and golden brown.

Sift powdered sugar over the pancake and serve with more butter and maple syrup or a fruit syrup.