Blueberry Dutch-Baby [RECIPE]

Light and delicious, this Blueberry Dutch-Baby is an easy way to dress up your next Sunday brunch. (Photo by Jathan Fink, Jadeworks Entertainment)

Life in New England is filled with festivals for everything from seafood to cranberries. In Maine, there are a number of great festivals that celebrate blueberries, and rightfully so. These little berries are delicious whether they are fresh or baked into something decadent, like this oven-baked pancake which is guaranteed to please your guests at your next Sunday brunch. If you like, you can add other berries too for color and taste or try cutting cream cheese into tiny cubes and stirring it into the batter for extra richness. 

PREP: 15 minutes
COOK: 20 minutes

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/2 cup buttermilk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1/8 teaspoon Kosher salt
• 1/8 teaspoon ground nutmeg
• 3 tablespoons unsalted butter
• 1/2 cup blueberries
• 1 tablespoon confectioners’ sugar
• Maple syrup (optional)

DIRECTIONS

1. Preheat the oven to 425°F and put the rack on the lowest position. Stir together flour, buttermilk, eggs, granulated sugar, salt, and nutmeg until well combined. The batter will still be slightly lumpy.
2. In a 9-inch cast iron skillet, melt butter over medium-high heat. Pour the batter into the heated skillet and tilt pan until batter covers the bottom. Sprinkle blueberries on top. Place skillet in the oven and bake for 20 minutes. The batter will puff up and turn golden. Sprinkle with confectioners’ sugar and drizzle with maple syrup, if desired. Serve.

YIELDS: 2 to 4 servings