(With blueberries! And with morning comfort in mind).
I love that making a dutch baby essentially keeps me from standing over a griddle flipping pancakes. Not that flipping pancakes is hard, but sometimes I only want to do two or three actions before I eat breakfast, and one of those is already making coffee.
This recipe is slick because you drop everything into a blender and whiz it up before pouring it into hot melted butter in a skillet. The oven does the rest, by turning it into a fragrant, puffy golden crown that deflates into a pancake. It's an ideal low-effort/big reward breakfast for sleepy and/or very hungry people!
No buttermilk? See the quick recipe tip below.
Notes: Butter is unsalted.
BUTTERMILK MAPLE DUTCH BABY
Ingredients: 3 large eggs, 1/2 cup buttermilk, 1 tsp. vanilla extract, 1 tbsp. pure maple syrup, 2/3 cup all-purpose flour, 1/2 tsp. cinnamon, a pinch of sea salt, 1/2-1 cup blueberries, and 1/4 cup powdered sugar.
1. Preheat the oven to 425*. Place 4 tbsp. of butter into a cast-iron or oven-proof skillet.
2. Add the eggs, buttermilk, vanilla, maple syrup, flour, cinnamon, and salt to a blender. Blend until smooth and tiny bubbles have been created in the mixture.
3. Place the skillet into the oven to melt the butter. Watch closely. When butter is just melted, pour the batter into the hot skillet. Bake for 25 minutes.
4. Remove from oven and dust with powdered sugar. Serve with blueberries and more maple syrup, if you like.
TIP: Homemade buttermilk is super easy to make if you forgot to grab some at the store. Place 2 tsp. of vinegar in the bottom of a measuring glass. Add milk to 1/2 cup, then stir. Rest for 15 minutes, allowing the milk to sour and thicken. Done. Use now or refrigerate for next time.