Chef John's Blueberry Dutch Baby | Allrecipes 7/9/20, 1:26 PM

Chef John's Blueberry Dutch Baby

You're in for a huge treat with this blueberry

studded baked pancake--it's rich and satisfying

but surprisingly light tasting. The true magic of a

Dutch baby is the contrast of texture between the

crispy, crusty outside and the so!, custardy,

fruity center. This version is not only gorgeous

and delicious, but it's fun and simple to make!

There's no sugar in the batter, so all the

sweetness comes from the berries and the

powdered sugar. For a sweeter version, serve

with maple syrup like regular blueberry

pancakes.

By CHEF JOHN

Prep: 10 mins Servings: 2

Cook: 25 mins

Total: 35 mins

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Chef John's Blueberry Dutch Baby | Allrecipes 7/9/20, 1:26 PM

Ingredients

½ cup packed all-purpose flour

¼ teaspoon fine salt

¼ teaspoon pure vanilla extract

3 large eggs, at room temperature

⅔ cup milk, at room temperature

3 tablespoons clarified butter, melted

⅓ cup fresh blueberries, or more to taste

1 tablespoon unsalted butter, melted

½ Meyer lemon, juiced

2 tablespoons powdered sugar, or to taste

2 tablespoons maple syrup, or to taste (optional)

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin,
about 1 minute.

Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat
butter until just starting to smoke.

Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the
preheated oven and bake until browned and nicely pu$ed, 20 to 25 minutes.

Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates.
Dust with powdered sugar.

Cut in wedges to serve and drizzle with maple syrup.

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Chef John's Blueberry Dutch Baby | Allrecipes 7/9/20, 1:26 PM

Chef's Notes:
Nutrition Facts
If you don't have a high-speed blender, a regular blender will work,
but it may take a couple more minutes to blend the batter. Per Serving:

Clarified butter is butter that we've melted and skimmed o$ the milk 567 calories; 32.6 g total fat; 347 mg cholesterol; 556 mg sodium. 55.6
solids from the top, which leaves us with just the pure butterfat. To g carbohydrates; 16.1 g protein;
make 3 tablespoons clarified butter, melt 4 tablespoons unsalted
butter in a small, heavy saucepan over low heat without stirring,
being careful not to burn it. As butter melts it will separate into 3
layers. Skim o$ the white foam with a spoon and save for another
use. Remove the pan from the heat when butter is melted and no
more foam rises to the top. Let it cool until more solids settle to the
bottom, about 5 minutes. Skim o$ any last bits of foam. Slowly
spoon o$ the clear butterfat into a glass measuring cup, leaving as
much of the solids behind as you can. Line a mesh strainer with
several layers of cheesecloth and pour the butterfat through the
cheesecloth into a heat-proof bowl.

Any other fresh berry can be used in place of blueberries.

I'm saying this makes 2 servings instead of 4, since for a breakfast or

brunch item, 1/4 of this would be a very small portion.

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