Blueberry Dutch Baby

Yield: 3-4

Author: Serena Strasburger

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Blueberry Dutch Baby

This Gluten-Free Blueberry Dutch Baby is a golden, oven-baked pancake with beautifully puffed edges and a soft, tender center. Made with simple ingredients in a cast iron skillet and finished with fresh blueberries, its an easy, delicious breakfast for slow mornings around the table.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 4 Large Eggs
• 2/3C Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or All Purpose Flour
• 1/3 C Heavy Cream
• 1/3 C Water
• 1 Tbsp Maple Syrup
• 1 Tsp Vanilla Extract
• 1/4 Tsp Salt
• 3 Tbsp Grass Fed Butter
• Fresh Blueberries, for serving
• Powdered Sugar, too look pretty but optional

Instructions

1. Preheat oven to 425 with your 10 inch cast iron skillet inside.
2. Add eggs, flour, cream, water, maple syrup, vanilla, and salt to a blender. Blend until smooth.
3. Let the batter rest briefly while the skillet finishes heating.
4. Carefully remove the skillet and add the butter, swirling until melted.
5. Pour the batter into the hot skillet.
6. Bake for approximately 20-22 minutes, checking around the 15-18 minutes, until puffed and golden brown. Avoid opening the oven early.
7. Remove from the oven, top with fresh blueberries and a dusting of powdered sugar, and serve immediately.

Notes

No baking soda or powder, the eggs and steam are what give it the puffed edge.

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