I love Martha Stewart. I love watching her on Create TV on the weekends, and seeing if I can be just as fabulous as she is one day. Little did I know that Valentine’s Day would give me that opportunity, and if the kids didn’t appreciate it – Mr. Houseful and Nathaniel would. I was able to whip up these Blueberry Dutch Baby Pancakes in no time, and still have time to be fabulous on the annual day of love. She didn’t disappoint, and the fact that I had all of the ingredients in my home already made this a no-brainer. I had to cook a batch, and I had to cook it NOW!
Can I explain how much pleasure I got from cooking these individual sized pancakes in my teeny tiny cast iron skillets from World Market? No, seriously, let me explain to you how happy these little iron magical transformers make me. To be able to bake up a fluffy breakfast bites in no time made for a happy homemaker. While the children weren’t too keen on letting too many of the fresh blueberries (which were SUPER sweet HELLO!) go into the pancake batter, they didn’t mind watching the batter turn from liquid to golden fluffs that looked like they were created from the tears of unicorns. Too much? Let’s show you another angle. Given that this was the first time that I had heard of Dutch Baby Pancakes or German Pancakes as they are also called, I feel like I’ve been missing something for a while. Breakfasts shouldn’t be this rich, but if they are, then this is the way that it should be.
If I promise you that you can make these in no time, will you give it a chance? You can even omit the blueberries and just have plain Dutch Baby Pancakes and they will still taste as good as ever.
Make sure you have a 12 inch cast iron skillet, or enough miniature ones to rotate cooking. I have two so far, but I have my World Market Girls Field Trip next Monday to pick up four more. Yayness! I want to have enough for each person in our house to have their own skillet when it comes to eating individual meals. That will also mean that I will have to make handle covers so that little hands don’t get burned. I’ll figure it out soon enough. Until then, I just removed the pancakes for the little ones, and served in the skillets for all of us over 13 years of age. Directly after taking it out of the oven, a little squeeze of fresh lemon juice, and a dusting of confectioners sugar (that melts RIGHT into the pastry) is all that this breakfast item needs to be completed. The smell is divine and it’s not overly sweet. So no guilt in serving it to your little ones.
- 1 cup Blueberries
- 1/2 tsp Lemon fresh zest
- 4 Eggs large
- 1 cup All-purpose flour
- 1 Confectioners' sugar
- 1/4 cup Granulated sugar
- 1/4 tsp Salt
- 2 tbsp Butter unsalted
- 1 cup Whole milk
1. Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
2. Heat 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 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.