Blueberry Dutch Pancake

Blueberry Dutch Pancake

Nov 3 2015


Serves 4


  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons unsalted butter, melted
  • 1 cup fresh blueberries


Preheat oven to 400 degrees F.

In a medium bowl, beat the eggs, add the milk and vanilla, then the flour. Whisk until smooth.

Pour the batter into a cast iron pan (oiled) and place the berries on top.

Bake the pancake for 20 minutes, until puffed and golden. Serve immediately, with warm maple syrup.

Et Voila, Bon Appétit!

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