Elegant Blueberry Dutch Puff Pancake with Blueberry-Maple Syrup submitted and included with the 2014 North Carolina Blueberry Recipe Contest. Featured recipe in partnership with Our State’s Magazine. Blueberry Dutch Puff Pancake with Blueberry-Maple Syrup recipe submitted by Lauren A. Ashburn, VA
Blueberry Dutch Puff Pancake with Blueberry-Maple Syrup
Pancake Ingredients
- 3 tbsp butter
- 3 eggs
- 2 tsp vanilla extractt
- 1/4 cup sugar
- 3/44 cup flour
- 3/4 cup Milk (warm)
- 1/4 tsp salt
- 3/4 cup blueberries
Blueberry Maple Syrup
- 2 tbsp butter
- 1 cup blueberries
- 1/4 cup maple syrup
Pancake Instructions
- Preheat oven to 400 degrees.
- Place the butter in a large oven-proof skillet (cast iron works well) and preheat skillet, melting the butter.
- In a large blender, combine the eggs, vanilla, sugar, flour, warm milk, and salt. Blend on low speed for 30-45 seconds or until well combined.
- Remove the hot pan carefully from the oven. Swirl butter around to coat bottom and sides of pan, and pour remaining butter into the blender with the batter.
- Pulse to combine a few times.
- Pour the mixture back into the hot pan, sprinkle with the blueberries, and bake for 20 minutes or until puffed and golden brown.
- Dust hot pancake with the powdered sugar, slice into wedges and serve warm.
Blueberry-Maple Syrup
- Make the syrup while the pancake bakes by combining the butter and blueberries in a saucepan over medium heat.
- Simmer for 5-7 minutes, stirring occasionally, until the blueberries start to create their own sauce.
- Add the maple syrup and stir. Serve warm atop the pancake slices.
From The Recipe Author
“On lazy Sunday mornings, it has become a tradition in my family to make beautiful oven-puffed Dutch pancakes. It is something all the kids enjoy as well as my husband, and those types of meals are becoming few and far between these days. I love the convenience of quickly throwing ingredients in a blender and then the oven, and not having to spend my whole morning flipping pancakes. I actually get to relax with the paper and a cup of coffee while this magically transforms into puffy perfection.
As you can imagine, we have experimented with many flavors of pancake, since this is a weekly event. This week, we picked our own blueberries at a farm near our home. We eagerly wait all year for this, and then always woefully wish the blueberry season were longer. The combination of our pick-your-own blueberry adventure and our Sunday pancake collided this week. The results were delicious. Heavenly. Everyone in my picky family proclaimed it a success, and our “best pancake ever.” I hope this recipe can become a tradition in your family, as it has in ours.”
