I decided I would make a Dutch baby for the first time, and somehow ended up with this wonderfully soft and creamy white chocolate pancake with blueberries, after deliberating whether to duplicate the flavors of this white raspberry bundt cake. In a cast-iron skillet, of course. It's sweet and can double as dessert.
I don't have a lot of pancake recipes in this blog but the ones that make it are really good.
So this blueberry dutch pancake is out of the ordinary for me.
There's something magical about taking a dutch pancake out of the oven, all puffed and majestic. It deflates pretty quickly, like the popovers, but it's a great dish for a brunch or breakfast without much work.
What is it about a pancake baked in the oven that's so appealing? That it puffs so much?
Probably, because it’s like a giant thick popover that bubbles up and cracks, leaving the baker with just a few minutes' window to admire it in all its height before poof! it’s completely flat and ordinary looking.
That kinda makes the baker the only one admiring the work. But hey, life is not only about praise, but it’s also about self-fulfillment, right? Let’s say the latter came in the form of a puffy pancake and a mouth full of it.
The hazards of baking.
This is more of a dessert than a breakfast, in my opinion, unless you like sweet things in the morning.
Quite sweet.
But hey, dessert is dessert, meant to be sweet and filling, and a hot skillet makes it ideal for plunging the spoons directly and eating from it, with no plates necessary and one less pile of dishes to wash.
Tips for making this recipe
- Oven - have it preheated; otherwise, the pancake will not rise as it should.
- Skillet - I use cast iron, but you can use your favorite non-stick one. Beware that they are very heavy and you will need kitchen towels to remove it from the oven. It will be piping hot!
- Chocolate - this recipe calls for white, but use dark if that's your jam or if you don't like very sweet pancakes.
- Blueberries - fresh or frozen, both work. Raspberries are also very good.
Related recipes you might like:
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White Chocolate Blueberry Dutch Pancake
Ingredients
- 2 eggs
- ½ cup all purpose flour, sifted
- 1 tablespoon powdered sugar
- ½ cup milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon sea salt
- ⅓ cup white chocolate chips
- ½ cup blueberries, fresh or frozen
- 2 tablespoons butter
- 2 tablespoons sliced almonds, lightly toasted
- 1 tablespoon powdered sugar, for sprinkling
Instructions
- Preheat oven to 425°F (220ºC).
- Have all ingredients ready.
- In a blender or with a wire whisk and a bowl, mix 2 eggs with ½ cup all purpose flour and 1 tablespoon powdered sugar until well blended.
- Add ½ cup milk gradually and then ¼ teaspoon vanilla extract and ¼ teaspoon sea salt.
- Mix in ⅓ cup white chocolate chips and ½ cup blueberries
- Melt 2 tablespoons butter in an 8-inch cast iron skillet over medium heat. Let it brown a little.
- Add the pancake mixture all at once to the skillet, and pop it immediately into the oven.
- Bake for about 20 minutes, until golden and puffed.
- Take it out of the oven, sprinkle it with 2 tablespoons sliced almonds and a light sift of 1 tablespoon powdered sugar. Serve immediately.
Bizzy Lizzy's Good Things says
Paula, I made this tonight and loved it! I hope you won't mind if I blog it too, with links to yours of course?!
Lizzy (Good Things) says
Dear lovely Paula, thanks again for sharing your beautiful recipe! I have blogged my take on it here on Good Things http://www.bizzylizzysgoodthings.com/2/post/2013/11/blueberry-dutch-baby-pancake-with-white-chocolate.html xox
Bizzy Lizzy's Good Things says
This looks and sounds sooooooooo good!
Tamara Coleman says
Well done! Looks so yummy! 🙂
http://www.prettybitchecancooktoo.com
Jamie says
This just looks so good! I have yet to make a Dutch baby and filling it with blueberries is fabulous... just because it does puff up and make one big huge puffy pancake!
Jeannie Tay says
That looks wonderful Paula, would it be possible to use baking pan instead of skillet?
wp_vknotes_admin says
I guess you could. Just make sure it's preheated in the oven first. It should be very hot before you pour the mixture in. Good luck Jeannie!
Kathy says
Oooo…I love Dutch pancakes…this one looks amazing with the white chocolate and blueberries! Just pinned it!
Rebecca Subbiah says
oh la la this looks amazing must try it
Pink Patisserie says
Looks amazing Paula! I would definitely be tempted to eat this for breakfast, lunch, dessert and dinner! Such a gorgeous combination of flavors!
Elisabeth Foodandthrift says
Paula, your Dutch baby pancakes with the white chocolate and blueberries are so sinfully delicious, and such a perfect combination...you can have breakfast and dessert at the same time. Presentation and photos are superb! xo
yummychunklet says
I've never made a Dutch pancake. This does look delicious!
Pamela @ Brooklyn Farm Girl says
What a absolute beauty this pancake is. Does it get any better with the added blueberries? DOUBLE YUM!
Kirstin says
Yummy! And great pictures!!
Nik Sharma says
Your photos are gorgeous that make this completely irresistible!
Helene Dsouza says
Skillet <3
I noticed the same "problem", I rarely have pancake for breakfast. I am not that much of a morning person... BUT I would get up with the smell of freshly made white chocolate and blueberry pancakes. =D
Joe Anzai says
Paula - Love the recipe and love the fact that it is made in a cast iron skillet. Can't wait to try it. Also thanks for the comment on the other blog, I do appreciate the input.
Alice @ Hip Foodie Mom says
Paula,
First off, not sure I have told you, but I LOVE the new blog design and layout. . and I can see you and your beautiful face!! and you have ads, woot woot!!! Seriously, I love it. Very clean. Very nice!
I've never made a dutch pancake before but now I must try . . just so I can experience the giant thick popover that bubbles up and cracks. . and a mouthful of fluffy pancake. . 🙂 yummm!! and thanks for the link to that salted chocolate sauce…oh my gawd, must try soon! Hope you are well! 🙂