Dutch Baby!

I bought some MI blueberries this week.  I wait for this every year because for 20 years, I couldn't get MI blueberries when I lived in VA.  There is no comparison for flavor, so I celebrate them every year!  I also have been craving a Dutch baby pancake.  So much so, I tried to talk John into going to The Pantry this weekend.  The problem with that place is that if you don't get there before church lets out, there's a 30-60 minute wait to get in.  So we settled for The Breakfast Club (which is just as good, but they don't make Dutch Babies).  So, today, I decided to make my own!  Blueberries are great for any type of pancake, so here's the recipe.

Blueberry Dutch Baby

• 4 eggs*
• 1 cup milk
• 1 scant tsp lemon zest
• 1/2 tsp vanilla extract
• 1/2 cup sugar
• 1 cup flour
• 1 1/2 cups fresh blueberries
• 2 Tbsp butter
• Powder sugar for dusting (optional)

Preheat the oven to 400 degrees.  Place a large cast iron skillet in the oven to warm while the oven is preheating.

In a large bowl, whisk together the milk and eggs.  Add the zest and vanilla and mix well.  Add the sugar and flour and continue whisking until well combined. Allow batter to rest while the oven preheats.

Carefully remove the skillet from the oven.  Add the 2 Tbsps of butter and swirl until the butter is melted and coats the pan.  Pour in the batter.  Then sprinkle with the blueberries.  Bake for 20 minutes, or until the pancake is puffed and the edges are brown.  Dust with powdered sugar, if desired.  Cut into slices and serve immediately.

*CSA ingredients