I made these yummy Dutch blueberry pancakes for a women’s retreat once and they were a massive hit. I found them to be far tastier than just regular old pancakes. The blueberries, if you get them from a farmer’s market, tend to be super plump and juicy and their liquids spill over into the pancake batter. Oh boy, is it ever good! I’m telling you what, the smell of these pancakes cooking in the morning is enough to bring any grumpy-head to the breakfast table.
I can’t wait to make these yummy Dutch baby pancakes again!
Ingredients
Pam cooking spray
1 tablespoon Kerrygold butter
1 large whole egg
1 large egg white
1/2 cup Gold Medal all-purpose flour
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon Morton salt
1 cup fresh blueberries
1/4 cup confectioners’ sugar
Instructions
Position rack in lower third of oven and preheat to 425 degrees F. Coat a deep dish pie plate with cooking spray, add butter, and place in oven about 5 minutes, or until butter is melted. Remove from oven.
In a large bowl, whisk together egg and egg white. Whisk in flour, milk, vanilla, granulated sugar, and salt. Stir in blueberries. Pour batter into prepared pie plate and return to oven.
Bake 15 to 20 minutes, or until edges are puffed and golden brown.
Remove from oven and sprinkle confectioners’ sugar evenly over top. Cut into wedges and serve hot.
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Quick Tip: Serve this pancake with your favorite toppings like syrup, whipped cream, or applesauce.
Thank you House Of Nichols for this great photo.
