Dutch Baby with Blueberries & Lime

 

What can you make for a quick and easy breakfast for two people which, excluding the serve-withs, only takes a few simple ingredients like eggs, flour and milk?  

And what can you make for a quick and easy breakfast for two people which is thoroughly delicious and will put a smile on two faces!  

Dutch Baby Pancakes!  That's what!  (Excuse my enthusiasm!!  But I love these things!)

 

 

 

Essentially a Dutch Baby is a huge popover/Yorkshire pudding, eggy pancake . . .  baked in the oven in melted butter, until puffy, crispy edged,  and golden brown! 

Simple to throw together. Simple to bake.  And even easier to eat. You can fill these lovely oven pancakes which whatever you wish.  

 

Today I chose to fill mine with blueberries scattered with lime zested brown sugar.  I served them with some lime wedges for squeezing and a couple dollops of sour cream. 

Blueberries and lime make beautiful partners. The brown sugar gives just a hint of sweetness to counteract the tartness of the berries and the lime, and then the sour cream added a beautiful rich finish. 

 

    WHAT YOU NEED TO MAKE DUTCH BABY WITH BLUEBERRIES & LIME

Its simple really. No, really! 

For the pancake:

• 3 large free range eggs
• 1 tsp pure vanilla extract
• pinch of salt
• 1/2 cup (120ml) whole milk
• 1/2 cup (70g) plain all purpose flour
• 2 TBS butter

 

To finish/serve:

• fresh blueberries (about 1 cup)
• 3 TBS soft light brown sugar
• 1 fresh lime
• several dollops of full fat sour cream 

Of course these last are purely optional as you can fill your pancake with whatever floats your boat.  Sliced bananas and semi-sweet chocolate chips. Fresh raspberries and toasted almond flakes. Fresh strawberries and lemon sugar with crumbled crisp bacon.  

You can even serve them plain with just lemon and sugar, or pancake syrup.  Anything literally goes!

 

You can make them completely savory, filling them with thinly sliced smoked salmon, lemon wedges and sprigs of dill.  Dollops of sour cream as well. 

Or make it a meat fest and fill with crisp bacon, crumbled sausage and pass the maple syrup at the table.  These are so very adaptable!

 

HOW TO MAKE DUTCH BABY WITH BLUEBERRIES & LIME

Nothing could be easier.  You will need a 9 or a 10-inch oven proof skillet to make this.  I used my cast iron skillet, but you can use any skillet that has an oven-proof handle.

You can even use a 9 or a 10 inch round baking or flan dish/cake tin, etc. 

 

Begin by preheating your oven to 450*F/230*C/ gas mark 7.  Place your baking dish/skillet into the oven to heat and then add the butter to the dish, allowing it to melt.

While the oven is heating whisk together your eggs, milk, vanilla and salt until smooth. Then slowly whisk in your flour until it has just been incorporated.  Don't over-whisk it. a few lumps are perfectly acceptable.  

 

 If you over whisk it your pancake won't be as tall and light and fluffy.  It may even end up a bit tough.  So don't over mix. 

Take the hot skillet (don't forget to use an oven mitt) out of the oven and swirl the butter to coat the pan well, then pour the pancake batter into the center of the pan and return the pan to the oven.  

Bake it for 15 minutes until it is light fluffy and golden brown.  As you can see, this baby really puffs up!  Like a huge puff ball!

It also  starts to deflates pretty much as soon as you take it out of the oven, but don't worry, that's what you want.  It will still bit a little bit puffy and will hold whatever you choose to fill it with beautifully. 

 

I dusted mine lightly with some regular confectioners sugar to highlight the goldenness of the pancake.  While it was baking I rubbed together the brown sugar and lime zest.  

This is a trick I learned from Dori Greenspan. She always rubs her lemon zest (if she is using it) into her sugar for any baking recipe. This really helps to release the natural oils and flavors.  It works the same with lime. 

 

Pile the berries into the center of the pancake and then sprinkle them with the zested brown sugar.   (Its okay if a tiny bit gets on the sour cream.)

Cut in half and serve with lime wedges for squeezing over top.  This is quite simply a beautiful combination of flavors. 

The pancake itself is a tiny bit savory, which goes well with the tart berries.  The lime brown sugar adds a touch of sweetness to the combination.  And the lime wedges, well . . . what can I say?

That sour cream is the perfect finish.  This is quite simply, a . . . beautiful  . . .  beautiful . . .  weekend  breakfast.  Prepare to fall totally and utterly in love. 

  

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