Last summer two friends
insistedrequested I make this as part of their birthday brunch. Baked rather than cooked on the stove top, these Dutch pancakes emerge from the oven puffed up like balloons and then quickly deflate, making for a dramatic presentation at the table. Rich and eggy, with just a hint of lemon zest, they’re the perfect foil for sweet, fresh blueberries – preferably wild. I adapted this from Martha Stewart Living replacing whole milk with buttermilk, using maple sugar (or coconut) in place of granulated sugar and adding a tsp. of pure vanilla extract to the mix. It’s not overly sweet. When serving, a few extra blueberries and a sprinkling of icing sugar on top make for a nice presentation. Don’t leave out the maple syrup.
To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake. If you’re able to get them, the little ones make a nice personal touch.
- 4 large eggs
- 1 cup whole milk (or buttermilk)
- 1 tsp. pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup blueberries, plus more for topping
- Confectioners’ sugar, for sprinkling
Preheat oven to 375 degrees. Blend together eggs, milk, flour, sugar, vanilla, lemon zest and salt in a blender.
Heat either one 12 inch or four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 20 minutes. Top with berries, and sprinkle with confectioners’ sugar. Serve immediately.
If you love regular pancakes and crepes you should try making this for something a bit more unusual.