Dutch Baby Pancake with Blueberry Cardamom Compote

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A Dutch Baby Pancake is such a simple, inexpensive and impressive breakfast, brunch or breakfast for dinner idea.  It puffs up so incredibly high as it bakes.  Absolutely gorgeous.  

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SO PUFFY!

It comes together in minutes, bakes in under 30 minutes and can be served with numerous assorted toppings, so essentially you can create a “dutch baby bar.”  Fun!Think whipped cream, assorted berries or warm sauted apples.  Perhaps some crumbled bacon and warm maple syrup.  


I am loving this blueberry compote over the Dutch baby.  Cardamom gives the blueberry compote an allure that makes it craveable.  I use it on oatmeal and over ice cream.   It would make a phenomenal fruit portion of a parfait. 

You need an iron skillet for best results here.  This Lodge iron skillet is perfect for this baby.

A Ninja Blender makes quick work of the easy batter.

I can attest that these Kitchenaid pots are great quality.

Dutch Baby Pancake


3/4 cup all purpose flour
3/4 cup milk or coconut milk
3 eggs
3 Tablespoons unsalted melted butter
2 teaspoons vanilla (I like vanilla paste)
1/4 teaspoon course sea salt


Preheat oven to 400 degrees.


In an oven proof 10 inch skillet (Lodge Iron Skillet works well) melt the 3 tablespoons of butter in the hot oven for just a couple minutes.  This also preheats your skillet,


In a blender combine flour and milk and blend until smooth.  Add in eggs, vanilla, melted butter poured right from the skillet and salt and blitz again until very smooth.


Pour batter into the hot skillet and place back in the oven for 20-25 minutes until puffed and golden.


When you pull the pancake out of the oven it will begin to deflate, so this is best eaten right away.    Top with blueberry cardamom compote or other toppings of choice like berries, whipped cream, etc.




Blueberry Cardamom Compote

1 cup blueberries (fresh or frozen)
2 Tablespoons maple syrup
1/4 teaspoon cardamon
1/8 teaspoon sea salt


In a small saucepan simmer all ingredients over low heat for about 7-8 minutes until blueberries soften and pop a bit.  Reserve for topping the Dutch Baby.  This is also amazing over ice cream or oatmeal.  So good.