Guest Blogger: Ellie's Blueberry Dutch Baby Pancakes
11 February 2019
These are a really great alternative if, like a lot of people, you struggle with making (and flipping) pancakes on the hob. Dutch Baby pancakes are best made in cast iron skillets but you can also make them in shallow pans or anything that is oven proof really! This recipe makes 2 individual pancakes or you can make one larger one if you prefer; just cook for a little longer to allow further time to cook through.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
Serves: 2
Category: Dessert,Cakes,Pancake Day
Ingredients
- 3 large eggs
- 3 tbsp caster sugar
- 150ml full-fat milk
- 100g plain flour
- 1½ tsp vanilla paste (or extract)
- Pinch of salt
- Freshly grated nutmeg
- 25g unsalted butter
- 1 large handful of fresh blueberries (plus extra to serve)
- Icing sugar, Vanilla Ice cream and/or Syrup to serve
Method
- Pre-heat the oven to 220°C, and straightaway put your pan into the oven to heat up while you prepare the batter.
- Beat the eggs with the caster sugar in an electric mixer until light and super frothy. Then, whisk in the milk, flour, vanilla, salt and grated nutmeg, and beat until you have a smooth but thin batter.
- Wearing a thick oven glove, remove the pan from the oven and put the butter into the hot pan or tin and swirl it to melt. Then quickly pour in the batter, sprinkle over a large handful of blueberries and return it to the oven.
- Bake until puffed and golden brown, about 18–20 minutes.
- Serve dusted with plenty of icing sugar, and more fresh blueberries. For even more indulgence (or if you have a sweet tooth like Ellie) serve with ice cream or syrup!
Ellie is from the Midlands, surrounded by towns and cities that are full of great food and drink! Her blog, Ellie's Kitchen UK is a reflection of her love for all things foodie and is a hub for other food lovers to discover new recipes, places to eat and things to try! If you liked Ellie's pancakes, visit her blog for more delicious recipes!
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