Best brown butter blueberry dutch baby
We’ve spent the last week traipsing round the Oregon Coast with my family, which was great fun. The plan was to travel do the Rogue River, because the family does per annum (usually); however, there are some serious fires happening in Southern Oregon and therefore the river is officially closed. We missed it by just a couple of days! Darn! The family jokes (or maybe not a joke?) about initiating potential suitors (e.g. DEREK) by taking them on a Rogue trip, so we were excited to possess Derek accompany the family before the marriage next week. i assume he got lucky! Just look out for next year…
While on the trip, we made bound to eat deliciously. My family always does, and while perhaps I click feeling like there are rocks in my stomach from eating such a lot food, I certainly don’t hamper to avoid that feeling. We had delicious salmon (that we helped catch!), baked French toast (which i want to urge a recipe for!), ice cream, burgers, pulled pork, plenty of delicious cookies, many Dutch Bros coffee, and much, much more.
Dutch babies have always been a favourite of mine, which I’m sure I told you once I posted my original dutch baby/german pancake recipe. We went bent breakfast a couple of times on the trip, and one morning I ordered the Dutch Apple Pancake… oh boy. you recognize what I’m talking about — multiple inches of hot apples, sugary cinnamon, gooey pancake with crisp, buttery edges. YES. So delicious. i feel I could eat one among those a day . Perhaps which will be my next recipe… ooh.
Anywho, I’d been eager to make a blueberry dutch baby for a short time , then thought “BROWN BUTTER!” Obviously. a favourite . It makes everything better. I chopped up my plain recipe, added some goodies, and off we went! This didn't disappoint!
brown butter blueberry dutch baby
Author: by Mary Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 minutes Yield: 2 1x
ingredients
5 Tbsp butter, divided
½ cup milk
3 eggs
1 tsp vanilla
1 pinch salt
1/2 tsp cinnamon
½ cup flour
1/2 cup blueberries
instructions
1. Preheat the oven to 450 F, placing an outsized cast-iron skillet or pie plate in to heat with the oven.
2. Over medium heat in another skillet, melt 3 Tbsp butter. still cook, swirling, until the butter is brown and smells nutty. it'll pop and crackle, but when it gets quiet keep an eye fixed thereon . Pour immediately into a separate container.
3. Whisk the milk into the butter, then whisk within the eggs and vanilla. i exploit an immersion blender here to form sure it’s rather well mixed.
4. Add the salt, cinnamon, and flour. Whisk to mix .
5. When the oven is hot, add the remaining 2 Tbsp of butter to the skillet, and let melt completely. Pour the batter into the middle of the skillet, drop blueberries into the batter, then return to the oven and cook for quarter-hour . the highest should brag and switch golden.
6. Remove from the oven and serve with granulated sugar and syrup.
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