Blueberry Dutch Pancake
Dutch pancake, German pancake, clafoutis, all renditions of a dish make with a lot of eggs and milk with a bit of flour baked at a high temperature. It yields a puffy, custardy confection that needs little more than a sprinkle of powdered sugar to dress it. I love making this for breakfast with the glut of berries we have in the summertime. The eggs and milk keep the protein higher than an average sweet breakfast, but it is delightful with a side of sausage to add even more sustaining protein. You can swap in other fruit if you’d like, but I love the pop of the blueberries that stud the custardy pancake.
Ingredients:
4 eggs
1/2 cup milk
1/2 cup flour
splash of vanilla
pinch of salt
4 tablespoons butter
1/4 cup blueberries
powdered sugar for topping
Directions:
Preheat the oven to 425 degrees F. Mix the eggs, milk, flour, vanilla, and salt well. You can even use a blender and pour straight from it! Place an ovenproof skillet (around 10 inches) in the oven to heat up while you mix the batter. Throw the butter in the pan to melt and quickly pour the batter in before the butter burns. Sprinkle the blueberries over top. Pop it in the oven for about 15 minutes. You’ll see it puff up dramatically as it cooks which is such a delightful sight. Pull the skillet from the oven and cut into slices. It will deflate as soon as it starts to cool, but it still tastes wonderful. Sprinkle powdered sugar over top of each slice and dig in.
