Microwave blueberry dutch baby –
Hey there, fam! Today, we’re diving into a delicious recipe that’s bound to impress your folks and make those taste buds dance – a scrumptious Blueberry Dutch Baby! This fluffy, oven-baked pancake is not only easy to whip up, but it’s also bursting with the sweet goodness of blueberries. Let’s get cooking!
Blueberry Dutch Baby
Check out this beauty! A delightful Dutch baby pancake topped with fresh blueberries, it makes for a perfect breakfast or brunch dish!
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional)
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Powdered sugar (for dusting)
- Maple syrup (for serving)
Instructions
- Preheat your oven to 425°F (220°C). Don’t forget to set that timer!
- In a bowl, whisk together the eggs until they’re nice and fluffy.
- Next, add in the milk, flour, salt, and sugar if you’re feeling a bit sweet. Keep whisking until you have a smooth batter.
- In a large oven-safe skillet, melt the butter over medium heat. Once it’s sizzling, pour in your batter right away.
- Scatter the fresh blueberries on top of the batter. Give it a little help, if needed, to ensure they’re evenly distributed!
- Transfer the skillet to your preheated oven and let it bake for about 20 minutes. You’ll know it’s ready when it’s puffed up and golden brown around the edges.
- Once baked, remove it from the oven and let it cool for a moment. Dust that beauty with some powdered sugar and serve it with syrup, if you like.
And there you have it! Your very own Blueberry Dutch Baby, ready to be devoured. Serve it warm, gather your loved ones around the table, and enjoy the smiles all around. This dish is not only a feast for the eyes but a delight for the palate. Happy cooking, everyone!