Blueberry Dutch Baby - Buttered Side Up

Blueberry Dutch Baby

Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up

This past week, Reuben and I were away from each other overnight for the first time in our married life. Waaaah! It wasn't so bad during the day since Reuben is gone at work during that time normally. But at night, after Helen was in bed, it kind of sunk in. It's something I'm glad we were able to avoid for so long, and I hope we won't have to do it often. 

While Reuben was gone, I made this Blueberry Dutch Baby for Helen and I. It's one of her favorite things to eat. She would probably eat a third of a pan in I let her. 

One of the reasons I like this "pancake" is because is calls for less flower and more eggs than regular pancakes. It's a fun way to get some eggs into your diet.

I have used both sprouted wheat and white flour for this recipe - both work well. Of course the sprouted flour will be less light and airy, but I'm willing to compromise a bit for the added nutrients.

Have you ever been away from someone you love for an extended period? How did you deal with missing them?


Blueberry Dutch Baby

adapted slightly from Always With Butter | serves 3-4 | PRINT

Ingredients:
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract, or 1/2 of a vanilla bean, cut in in half and seeds scraped out
  • 1/2 cup sprouted wheat flour or organic all-purpose white flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 tablespoons melted butter
  • 1/3-1/2 cup blueberries, fresh or frozen
  • butter, maple syrup, and/or powdered sugar for serving

Directions:

Preheat oven to 425 F (218 C). Butter a 12-inch cast iron skillet.

Put the eggs, milk, and vanilla extract into a blender and blend until smooth (you can also do this in a bowl with a whisk). Sift in the flour, salt, and cinnamon; blend until smooth. Add the butter and blend.

Pour the batter into the prepared skillet. Sprinkle the blueberries on top. Bake at 425 for 15 minutes. Lower the oven temperature to 325 and bake for an additional 5-10 minutes, or until golden brown. Serve hot with lots of butter and a drizzle of maple syrup or a sprinkle of powdered sugar. 





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14 comments

  1. I tried to make a dutch baby once and it was an epic failure. I need to try again though and I do happen to have plenty of blueberries... My husband doesn't have to go away often. I think it's only happened once ever so I won't be waiting for him to go out of town, haha. He will eat his fair share of this pancake!

    http://aroseisinbloom.blogspot.com/

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    1. Funny story: while I was photographing this the first time around, I forgot to add the butter until I had put it in the oven. And then my oven decided to not work. It still tasted good, but I couldn't use it for photos.

      It really is a blessing to not have to be away from your husband often! :)

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  2. This Dutch baby sounds lovely! I always enjoy a good puffed pancake on the weekends.

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    1. Yes, I've been loving puffed pancakes since I was a kid. :)

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  3. This looks amazing! I definitely know how you feel... I'm away from my family and friends for 6 months while on a school abroad. What a blessing it is to have those people in your life.

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    1. Ugh, it would be really hard for me to be away from my family for months at a time. Hope you're holding up well and enjoying school. :)

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  4. I'll need to give this a try. My husband is on what's hopefully his last 2 night shifts. He's been doing shift work for a few years, and the nights are really difficult. When I'm working and our daughter's at nursery, we can go 4 or 5 days without seeing him at all. Try to find something to occupy you that you wouldn't normally do with him around (such as watching the shows or movies he wouldn't like), do something relaxing, and consider going to bed a bit early.

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    1. Oh, shift work sounds really hard to deal with. Yes, it's a lot easier when you're busy and don't have to time to think about it. :)

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  5. This recipe sounds really yummy. I must try it once I have possession of some great local low bush wild berries. My home province of Nova Scotia is famous for it's blueberries. Way back when I was much younger and then married to my ex, he went away for just over 6 months on a UN peace keeping tour with the military. It was during the winter months, and I was living in another province away from all of my family members too. Talk about being ALONE! I kept busy working at a job that I enjoyed, plus took care of our household full of pets(dog, cat, budgies, and fish), and tried to get out as much as possible with newer friends I had met while living in that province. No crazy bar kind of outings. Just innocent outings like cross country skiing, snowshoeing, having a potluck at someones place. I was a very loyal wife! lol I think it was during that 6 months that my younger self morphed into an independent sort of loner person, not by choice, but out of necessity to survive. I have remained that way to this day although I do love interacting with people. It was a very long 6 months for someone so in love, and things were never the same between us upon his return which is a shame. Today would have been our anniversary actually. Doh! ha ha Thanks for the recipe!

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    1. Thank you for sharing your story. That must have been a really hard time to go through.

      Hope you enjoy the Dutch Baby!

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  6. Trying this in the morning with whatever frozen berries we have, pretty sure we have raspberries and/or blueberries, will try to remember to post how it comes out.

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    1. That's a great idea - I should use up some raspberries in one of these. Hope you enjoy yours!

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  7. I don't own a cast iron pan, would something else work??

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    1. I think that any glass or stainless steel baking dish of a similar size would work. :)

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