Giant Dutch Baby Puffy Pancake with Blueberry Sauce
Servings: 4
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
- ΒΌ 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.
Notes
Note: If you prefer a thinner pancake, you can reduce the eggs to 4 and the flour and milk to 3/4 cup each.