White Chocolate Blueberry Dutch Pancake
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. In a cast-iron skillet, of course. It's sweet and can double as dessert.
Servings 6 servings
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.
Notes
Use another berry, like raspberries or strawberries.
Use milk or semisweet chocolate chips instead of white.
