Blueberry Dutch Baby Pancake
makes 2-4 SERVINGS
FOR THE BLUEBERRY DUTCH BABY PANCAKE
FOR THE BLUEBERRY-MASCARPONE WHIPPED CREAM
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.)
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.
Recipe by / Author: Aaron Hutcherson