I had thought of making my first dutch baby when she was crowned Queen of the Netherlands, which would’ve been a nice touch since she’s from Argentina, but I completely forgot, or didn’t take into account to plan ahead, thus leaving the slot open for another time.
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, it’s 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.
Quite sweet. But hey, dessert is dessert, meant to be sweet and filling, and a hot skillet makes it ideal to plunge the spoons directly and eat from it, no plates necessary and one less pile of dishes to wash.
- 2 eggs
- ½ cup milk
- ½ cup sifted all purpose flour
- 1 Tbs confectioners’ sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 Tbs butter
- 1/3 cup white chocolate chips
- ½ cup blueberries (fresh or frozen)
- 2 Tbs sliced almonds (toasted)
- Confectioners’ sugar (for sprinkling)
- Preheat oven to 220º.
- Have all ingredients ready. Melt butter in an 8-inch cast iron skillet over medium heat.Let it brown a little.
- Meanwhile, in a blender or with a wire whisk, mix eggs with flour and sugar until well blended.
- Add milk gradually and then vanilla. Add salt.
- Mix in white chips and blueberries.
- When the butter is browned add this mixture quickly to the skillet, and pop the skillet immediately into the oven.
- Bake for about 20 minutes, until golden and puffed.
- Take it out of the oven, sprinkle with almonds and confectioners’ sugar and eat.