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