Blueberry Dutch Baby Pancake
Ingredients
Yield: 8
Ingredients:
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole milk
- 2 large eggs
- 2 tbsp softened unsalted butter
- 1 cup fresh or frozen blueberries
- 1 tbsp chopped rosemary
Directions
- Place an 8-10-inch-wide cast iron skillet into the oven and preheat your oven to 425˚F.
- In a high-speed blender, combine flour, milk, and eggs for about one minute.
- Once the oven has preheated, carefully take the pan from the oven and add the butter.
- Swirl the pan to evenly coat the sides and then slowly pour the batter into the cast iron pan.
- Sprinkle the blueberries and rosemary on top of the batter and return the pan to the oven.
- Bake for 15-20 minutes until the sides have puffed up like a soufflé.