Blueberry puff pancake

Goldie has a ho hum attitude about another blueberry recipe but I am really fond of this. For years I have been serving this pancake adapted from the Hay Day cookbook. Their version calls for an orange sauce and uses 3 eggs to serve 4 to 6 people. I don't see the point of making orange sauce when maple syrup works so well, and 3 eggs for 6 people seems a bit anemic.

I believe the Hayday recipe itself is a variation on something called a Dutch baby, or Bismark. The formula is to use 1/4 cup of flour and 1/4 cup of milk for each egg. I really like to cut down on the flour and have made this with many variations on the quantity, depending on how many people I am serving and whether is it for a light brunch or Sunday supper. It always seems to work, no matter what the quantity. Below I suggest 4 eggs, but 6 will also work with the same quantity of milk and flour - it might just need an extra few minutes cooking time.

Preheat oven to 450

Mix 1/2 cup flour with 1/2 tsp salt in a large bowl

In another bowl, mix together 1 cup milk, 4 eggs and 1 tsp of vanilla

Pour wet mixture into dry and whisk until combined and smooth

Put 3 tbsp butter (or less if using a nonstick pan) in a 10 inch heavy frying pan and place in oven.

When butter is bubbling pour batter into pan and drop in 1 cup blueberries.

Bake until browned and puffed, about 15 to 20 minutes.

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