Blueberry Dutch Baby Pancake

I love baking in my skillet! I've recently discovered Dutch baby pancakes and have been itching to make one. I chose to use blueberries in mine, but you can improvise other berries or just omit the berries altogether. This dish is neat because as it bakes, the edges rise up and fall like a pizza crust! Dutch babies are nice for brunch or breakfast with friends and an easy option for early mornings.

You make these in a cast iron skillet, but a round baking dish will suffice.

You will need:
2 tbsp. butter
1 cup fresh blueberries (Frozen can be substituted)
3 tbsp. granulated sugar
2/3 cup all purpose flour
2/3 cup milk
2 eggs
2 tsp vanilla
Nutmeg
Cinnamon
OPTIONAL : Powdered sugar for dusting

To begin:
1. Pre-heat your oven to 400F.
2. Put the butter in the skillet and put the skillet in the oven while it's heating (2-3 minutes  or until butter is melted.) Remove the skillet and make sure the butter covers the bottom of the pan completely.
3. Evenly distribute the berries in the bottom of the skillet an set it aside for the moment.
4. In a mixing bowl combine the eggs, milk, flour, vanilla, and sugar. Sprinkle a dash of nutmeg and cinnamon in the mixture if so desired.
5. Pour the mixture over the blueberries in the skillet. If the berries get shuffled around in the pan, just use a spoon to redistribute them.
6. Bake the pancake for 20-25 minutes.
7. Allow it to cool a bit before dusting it with powdered sugar.

I really love Dutch babies and I think you will too! They have a warm flavour and fill your house with a lovely aroma. The variations of Dutch baby pancakes are endless, so it's fun to be creative with them! I served mine with fresh lemon curd and panna cotta (recipe soon to be posted!) I hope you enjoy this recipe and fall in love with Dutch baby pancakes. 

Happy Baking!