Blueberry Dutch Pancake
Think of an easy, elegant breakfast that combines a blueberry crepe, a popover, and a blueberry clafoutis and you have a blueberry dutch pancake! A bit of maple syrup and homemade breakfast sausage makes for a breakfast worthy of a lazy Sunday brunch!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
2 tablespoons butter, melted
1 ¼ cups frozen blueberries, unthawed
3 large eggs, room temperature
½ cup half and half, room temperature
3 tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon almond extract
½ cup all-purpose flour
1 teaspoon cinnamon
Powder sugar, for dusting
Jam, or syrup for serving.
Instructions
Preheat the oven to 425 degrees,
Spray a large cast iron skillet or four (6.5-inch) cast iron skillets with cooking spray and set aside.
Add a half tablespoon of butter to each skillet and place them in the hot oven to allow the butter to melt.
When the butter is sizzling but has not been browned, remove the skillet from the oven.
Sprinkle the frozen blueberries in the bottom of the hot skillets.
In a large bowl, whisk together the eggs, half and half, sugar, vanilla, and almond extract until well combined.
Add the flour and cinnamon and whisk until you have a smooth batter without lumps.
Pour the batter over the blueberries in each skillet.
Bake in the preheated oven for 10 – 15 minutes until the center is set, the pancakes are puffed and the edges begin to curl.
Remove the skillets from the oven and allow them to cool for 2-3 minutes.
Dust the pancakes with powdered sugar and serve with jam or maple syrup.
Find it online: https://eatsbythebeach.com/blueberry-dutch-pancake/