Search Recipes

Blueberry Dutch Baby Pancake

Blueberry Dutch Baby Pancake

Ingredients

makes 2-4 SERVINGS

FOR THE BLUEBERRY DUTCH BABY PANCAKE

2 large eggs, room temperature

½ cup all-purpose flour

½ cup heavy cream or whole milk, room temperature

2 tablespoons Bonne Maman Wild Blueberry Preserves

½ teaspoon salt

2 tablespoons butter

FOR THE BLUEBERRY-MASCARPONE WHIPPED CREAM

½ cup heavy cream

¼ cup mascarpone

2 tablespoons Bonne Maman Wild Blueberry Preserves

FOR SERVING

confectioners' sugar

fresh blueberries

fresh mint leaves

Directions

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Make the Blueberry Dutch Baby Pancake

Preheat the oven to 400˚F oven.

Add all of the dutch baby ingredients except for the butter to a blender and blend until smooth and fully mixed. blend batter. Add the butter to a 10-inch oven-safe skillet and place in the oven until the butter is melted and the skillet is hot, about 2 minutes. Remove the skillet from the oven and swirl to coat it with the melted butter; pour in the batter and return to the oven to bake until the pancake is puffed and golden, about 20 minutes.

Make the Blueberry-Mascarpone Whipped Cream

Put all of the ingredients in a bowl and whisk until medium peaks form. (You can make this ahead and store it in the refrigerator.)

To Serve

Transfer the dutch baby to a plate. Spoon some of the prepared whipped cream on the pancake, top with some blueberries, dust with some confectioners' sugar, and garnish with a few pieces of mint.

00:00