Did you watch Downton last night? Oh my god. I am still thinking about it and obviously shed a few tears. I am impressed that Julian Fellowes pulled such a big move – that takes guts. What are your feelings on the drama?
Phew, anyway back to food…last week I shared this recipe on Say Yes to Hoboken and really hope you try it out. A Blueberry Dutch Baby Pancake is one of my favorite breakfasts because it requires simple ingredients I’m willing to bet are already in your kitchen. It turns out beautifully every time and to make it extra special I reheat the frozen berries in a cinnamon-vanilla spiked maple syrup.
This is a super simple breakfast or brunch to serve guests because it comes out of the oven looking beautiful and pleases kids and adults alike. You can use any fruit you like in the topping. I keep loads of fruit in the freezer for smoothies so just pick out whatever looks best. I know black cherries also taste great here.
Blueberry Dutch Baby Pancake
3/4 cup whole milk
1/2 cup unbleached all-purpose flour
1 pinch sea salt
2 tablespoons unsalted butter
1 cup frozen (or fresh if you live somewhere special) blueberries
1 cup maple syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 lemon, sliced
1. Preheat oven to 475 F and place a 10-inch cast-iron skillet in the oven to heat up.
2. Whisk the eggs and milk until frothy. You can do this with a hand whisk or electric beater – whichever you find easier. Slowly add flour and salt then mix well.
3. Remove pan (carefully!) from the oven and turn it down to 425 F. Place all the butter in the skillet and swirl to melt evenly.
4. Pour in the batter and quickly return to the oven. Cook for 12-15 minutes, until pancake is puffed and brown.
5. While the pancake bakes make the syrup – simply heat berries, maple syrup, vanilla, cinnamon, and squirt of lemon juice over medium heat until it reaches a thickness you like.
6. Eat pancake warm topped with blueberry syrup and an extra squirt of fresh lemon juice.