hello this is chef john from food wishes
calm with the blueberry dutch baby
that's right i've been seeing a ton of
Dutch baby photos on the internet and
I'm not exactly sure why but I'm
guessing it's because people are stuck
at home looking for things to do but
anyway it did inspire me to make this
blueberry studded version and if you're
not familiar with this beautiful big
pancake you are in for a huge treat
since not only is this gorgeous and
delicious it's also as fine and simple
to make as a real baby
so with that let's go ahead and get
started with this very basic batter
which will begin by tossing some
all-purpose flour into a blender along
with a pinch of salt as well as a little
touch of vanilla extract the real and
the pure and then we'll go ahead and
finish this up with three large
room-temperature eggs and some equally
room temperature milk and if you're
wondering why room temperature eggs and
milk work better than cold I'm not
exactly sure but it probably has
something to do with science and that's
it we'll just go ahead and blend this on
high speed for about a minute or until
completely and utterly smooth and by the
way if you don't have the super duper
fancy blender like I do you might have
to go a couple minutes but don't worry
it will still work and that's it once
blended our batter is ready to use and I
know it does seem very thin but that's
how it's supposed to be and then what
we'll do once our batter is done is move
to the stove where we have a 9 or 10
inch cast-iron skillet set over high
heat into which we're gonna pour three
tablespoons of clarified butter and once
that's in there I like to take a pastry
brush and kind of grease the sides and
all clarified butter is as butter that
we've melted and then skimmed off the
milk solids from the top which leaves us
with just a pure butter fat and then
what we're gonna do here is wait until
we just see that butter start to smoke
okay you see that just a few small wisps
and once that happens we're gonna
quickly but carefully pour our batter in
right in the center followed by a
handful of the sweetest freshest
blueberries we can find and yes of
course if you're not into blueberries
any other fresh berry will work okay so
use what you want
I mean you are after all the dwight
schroot of this baby's fruit and that's
it as soon as our batter has been buried
we'll turn off the heat and quickly pop
this into the center of a 425 degree
oven
for about 20 to 25 minutes or until it's
beautifully browned and provocatively
puffed which like a souffle does not
stay that way so be sure to get your
pictures quickly and also make sure you
leave that towel on that still very very
hot handle and then what we want to do
as soon as this comes out is brush the
top with some more melted butter and if
you're thinking we already put three
tablespoons into the pan
isn't that enough no it's not brush more
on and then after the butter this is
traditionally squeezed with a little bit
of fresh lemon okay some nice sweet
Meyer lemon if you can find it and above
and beyond doing this for the flavor it
just sounds super cool and as you can
see that really helps finish off the
deflation shoot I should have worked in
a Tom Brady reference oh well and that's
it we will finish this off with a nice
dusting of powdered sugar which I'm
generally not a huge fan of for
breakfast items but here it does make a
lot of sense alright remember there is
no sugar in that batter and the only
sweetness is coming from those
blueberries so I think this does need a
definite dusting plus it looks nice on
the pan and that's it our Dutch baby is
done and ready to enjoy which I'll be
doing right now I have this hot pan and
once I get this piece cut let me get you
a closer shot so you can get a better
look and that my friends is just a
gorgeous bite of food and while it is
rich and satisfying whoops
appearances to the contrary it is
surprisingly light and the true magic of
the Dutch baby is that contrast in
texture between that crispy crusty
outside and that soft custard a fruity
center it is just simply amazing with
the emphasis on simply and I really
could have easily did that entire thing
out of the pan but I didn't think we
shall would appreciate that plus I'm
contractually obligated to take a few
pictures of it plated so I cut a nice
piece and placed it on a plate and fresh
ended up with a little more powdered
sugar and since like I said this really
isn't sweet at all especially with that
little touch of lemon I finished this
one with a little drizzle of maple syrup
which is how I would enjoy regular
blueberry pancakes and that works just
as well with this big variety
oh and in case you're keeping score at
home this Dutch baby has nothing to do
with the Netherlands all right the name
comes from the word Deutsche as in
German and for more details on that just
ask any of your friends from
Pennsylvania and they will explain it to
you in fact they might even be able to
tell you why this is called a baby but
slightly confusing names aside I really
do hope you give this a try soon so
please follow the links below for the
ingredient amounts a principle written
recipe and much more info as usual and
as always in
you
