Wild Blueberry Dutch Baby
Recipe By: HOLIST
Is there anything better than a golden, puffed pancake straight from the oven? This Wild Blueberry Dutch Baby is loaded with wild blueberries and comes together in one blender and one pan — the perfect lazy weekend breakfast for you and the kiddies.
Wild Blueberry Dutch Baby
Category Breakfast
Servings 2–3
Prep Time 5 Minutes
Cook Time 16–19 Minutes
Ingredients
- 3 Large Eggs
- ½ Cup Milk
- ½ Cup Flour (sub ¼ Almond Flour + ¼ Tapioca Flour for a GF version with great lift)
- 1 Tbsp Maple Syrup
- 1 Tsp Vanilla
- Pinch Sea Salt
- 2 Tbsp Butter or Ghee
- 1 Cup Frozen Wild Blueberries
Directions
01.
Preheat oven to 220°C with a cast-iron pan placed inside — this is the secret to the puff.
02.
Add eggs, milk, flour, maple syrup, vanilla, and sea salt to a blender. Blend 15–20 seconds until smooth and slightly frothy.
03.
Remove the hot pan from the oven. Add the butter, then scatter in the frozen blueberries. Pour the batter on top — don't mix, just go straight into the oven.
04.
Bake 16–19 minutes until puffed, golden, and crisp on the edges. Serve immediately.
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