It’s been a few months into my cast-iron skillet adventures. I have since used it to bake cornbread, sear steak, stir-fry veggies, make the usual breakfast fare and hopefully one day make a pizza in it. I really am very impressed by its versatility, but my husband won’t go near the thing. I did once raise my voice ever so slightly when I saw him about to wash it with soap, and now he avoids it like the plague. I do appreciate how it can be used for both savoury and sweet recipes, but with summer in full-swing and fresh fruit everywhere, sweet is currently my thing.
Growing up in Chicago, it was a weekend treat to visit Walker Bros. Pancake House, where they are famous for their dutch babies and apple pancakes (another recipe on my neverending to-do list). A dutch baby, also known as a poffertje, german pancake, a bismarck, or a dutch puff, is a sweet breakfast dish similar to yorkshire pudding and is derived from the German apfelpfannkuchen (don’t you just love how wikipedia makes you seem so much smarter than you really are?). When I bought the skillet, I knew I had to try making a dutch baby. Here is a slightly healthier version of a blueberry dutch baby. The squeeze of lemon and powdered sugar truly are the icing on the cake! Enjoy!
Blueberry Dutch Baby
1/2 cup milk (I used almond milk)
1 teaspoon vanilla
1 Tb maple syrup
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 Tb melted butter (I used earth balance)
1/2 cup blueberries
powdered sugar for dusting
Preheat oven to 425° F. Beat the eggs, milk, vanilla, and maple syrup together in a large bowl. In another bowl, combine the flour, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until well combined. Then add in the melted butter and pour the entire mixture into a lightly-oiled 12-inch cast iron skillet. Bake for 15 minutes and then decrease temperature to 325°F. Bake for an extra 10 minutes. Serve with lemon juice and powdered sugar.