For the past three Sundays, I have made a version of this Giant Dutch Baby Puffy Pancake, modifying it from a recipe called Giant Dutch Baby with Fruit that I found in the Washington Post. Growing up, we made what we called “German Pancakes” frequently. They were puffy like this, but made in round baking pans so that we each got one for ourselves. They are great, but I have to admit that I don’t always love cleaning all those individual pans, so when I saw the Washington Post recipe, I knew I had to try it!
The first time, I made it, I did it exactly as written with the berries baked in. Comments from the family were that it was “too fruity.”
The second time, I peeled and thinly sliced one apple and put the slices on before baking and cut down the vanilla to 1 1/2 teaspoons. I actually really liked that version, and we ate it all in one sitting with no complaints. My only lingering feeling was that it was a bit thin and not quite substantial enough for four people. (And yes, the original recipe says it feeds 6-8, but I think that is an exaggeration. 😂)
Yesterday when I made it, I decided to add an egg, which put the ratio at what it is when I make my Mom’s German pancakes. I also cut the sugar a bit and reduced the vanilla to 1 teaspoon as well. In lieu of fruit baked in, I decided to try a quick blueberry sauce instead, which is easy to make while the pancake is cooking.
We all agreed that this was the best version, and despite the extra egg, the three of us still ate it all! I do think that it can feed four people with normal appetites, though, especially if it is served with bacon or sausage on the side, which I may do next time in the hope that there will be a bit of leftover pancake for me for breakfast the next day. 😉
I do think this batter could be made a day in advance and refrigerated in the blender jar. All you would need to do is take it out and give it a quick whiz again in the morning, letting it sit while the oven and pan heated up. Something for me to try next weekend…
P.S. Leftover blueberry sauce is VERY good with vanilla ice cream.
Giant Dutch Baby Puffy Pancake with Blueberry Sauce
Ingredients
Pancake
- 5 large eggs
- 1-2 tablespoons granulated sugar
- 1 cup (125 g) all purpose flour scant cup or weigh flour
- 1 cup (240 ml) whole or reduced-fat milk
- 1 teaspoon vanilla extract
- ¼ teaspoon Kosher salt
- 2 tablespoons (28 g) unsalted butter
- lemon wedges
- confectioner's (icing) sugar
Blueberry Sauce
- 1 pint (500 g) blueberries 4 small packs in Hong Kong
- 1 tablespoon granulated or confectioner's (icing) sugar or to taste
- 1 teaspoon lemon juice optional or to taste
Instructions
- Position oven rack on middle to middle low position. Place a 13 x 9 inch baking pan on the rack and preheat the oven to 425 F (220 C).
- Add eggs and sugar to blender and process for 30 seconds until sugar dissolves and the eggs are frothy and lighter in color. Add the flour, milk, vanilla and salt and blend for another 20 seconds. Scrape down the blender jar and blend for another 10-20 seconds until ingredients are well combined
- Set batter aside while you start the blueberry sauce. Combine blueberries, sugar and lemon juice in a small saucepan. Heat over low heat until the sugar is dissolved and the berries break down and create a sauce, stirring often. (You can add a teaspoon of water if needed.) Cook for approximately five minutes and then turn off the heat. The sauce will thicken up a bit as it sits.
- When the oven is ready, carefully remove the hot pan. Add the butter and swirl it around the pan. Return pan to oven and set timer for one minute. Remove pan from oven and add the batter.
- Return the pan to the oven and bake for approximate 18-20 minutes or until the pancake is puffed and golden brown. (Start checking it at 15 minutes but do not open the oven!)
- Dust the pancake with confectioner's sugar. Serve immediately with lemon wedges and blueberry sauce.