Blueberry Lavender Dutch Baby
A delightfully fluffy pancake combining fresh blueberries and aromatic culinary lavender, perfect for breakfast or brunch.
Ingredients
Batter Ingredients
- 3 large large eggs, at room temperature Adds a rich, creamy texture.
- 1 tablespoon culinary lavender buds Infuses the dish with a fragrant aroma.
- 3/4 cup all-purpose flour Combines with milk for a smooth batter.
- 3/4 cup milk, at room temperature Essential for batter consistency.
- 1 tablespoon sugar Enhances the flavors.
- 1/4 teaspoon kosher salt Balances sweetness.
- 3 tablespoons unsalted butter Adds rich flavor.
- 1 cup fresh blueberries Provides a sweet burst.
- 1/2 teaspoon vanilla extract Enhances overall flavor.
Topping
- Powdered sugar For dusting when serving.
- Lavender syrup or honey Optional for drizzling.
Instructions
Preparation
- Blend eggs, milk, flour, vanilla extract, lavender buds, sugar, and salt in a blender until smooth and frothy, about 30 seconds.
- Let the batter rest for 30 minutes to infuse the lavender flavor.
Cooking
- Preheat your oven to 425°F (220°C) and warm a 10-inch oven-safe skillet in the oven for 10-15 minutes.
- Remove the hot skillet, add the butter, and let it melt. Toss the blueberries in the melted butter.
- Pour the rested batter over the blueberries and bake for 18-22 minutes, keeping the oven door closed.
- Remove from oven, dust with powdered sugar, and drizzle with lavender syrup or honey if desired. Slice and serve warm.
Notes
Consider incorporating lemon zest into the batter for added brightness. Ensure the skillet is adequately preheated for puffiness. Fresh whipped cream or Greek yogurt can enhance flavor and creaminess.