Yield: 2 to 4 servings
This is the easiest breakfast as the batter takes hardly any time to prepare and the Blueberry Syrup is mostly hands-off. This can serve two to four depending on what your meal spread looks like. A Dutch Baby is somewhere between a pancake and omelet and is baked in the oven, so no standing over the stove griddling up pancakes for 4! It puffs up and looks beautiful, and has deliciously crispy edges that are my favorite part. The Crème Fraiche Whipped Cream is light and slightly tangy and cuts through the sweetness of the pancake.
4 large eggs
2/3 cup whole milk
1/2 cup all-purpose flour
3 tablespoons sugar
Generous pinch of kosher salt
1 teaspoon vanilla
Zest of 1 large lemon
1 teaspoon pure lemon extract
4 tablespoons butter
1/3 + 1/4 cup pure maple syrup, divided
1 pint blueberries, divided
Juice of 1/2 lemon
CRÈME FRAICHE WHIPPED CREAM:
3/4 cup heavy cream
2 to 3 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons crème fraiche
Preheat the oven to 425°. Place a 10-inch cast-iron skillet in the oven to preheat with the oven. When the oven comes up to temperature, add the butter and allow to melt for a few seconds; do not do this until your batter is ready as you don’t want your butter to burn.
Whisk the pancake ingredients together to thoroughly combine or combine in a blender and process until smooth. A few lumps remaining are okay. Pour the batter into the prepared skillet and return to the oven. Cook the pancake for 18 to 20 minutes, until puffed and golden brown.
While the pancake cooks, make the Blueberry Syrup. Combine 1 cup of the fresh blueberries, the maple syrup and the lemon juice in a small saucepan. Bring to a boil over medium heat and allow to boil for approximately 30 seconds to 1 minute. Do not overcook; you want your blueberries to hold their shape. Remove the blueberries from the saucepan, straining to leave all of the syrup. Add an additional 1/4 cup of maple syrup, bring to a boil and cook for 5 to 6 minutes, until thickened. Combine the syrup and reserved blueberries in a bowl and stir in the remaining fresh blueberries.
Place the heavy cream and vanilla extract in a small bowl and beat with a hand mixer for about 45 seconds until slightly thickened. Add in the crème fraiche and confectioners’ sugar to taste and beat until soft peaks form. Store in the refrigerator until ready to serve.
When the Dutch baby is ready, shower it with powdered sugar through a fine-mesh strainer and serve in slices with the Blueberry Syrup and Crème Fraiche Whipped Cream. You want to serve this immediately once it comes out of the oven.
Inspiration: Lemon Dutch Baby & Blueberry Maple Compote on farmhousepottery.com