In our house breakfast is a very popular meal and if our two little boys had their choice, we would likely have pancakes for every meal. While this is fine with two young lads who are not overly adventurous, for the adults in the house, we want a little more variety in our breakfasts! We recently had a little standoff with our youngest holding out for pancakes while we wanted something a different, so we compromised and made a version of pancakes, the Dutch Baby!
The Dutch Baby is sometimes known as a German pancake is kind of a cross between a pancake and a popover that is typically served in a skillet to create a crispy crust and an airy center. The dutch baby was a great way to whip up an easy breakfast, made by mixing eggs, flour, sugar and milk in a blender or food processor, and then baked. The large amount of liquid in the batter creates steam which causes the pancake to puff up.
Since this recipe really consists of dumping the ingredients into blender and waiting for the batter to fully absorb the liquid, this is also a perfect recipe for those of us that really need time to have a cup of coffee before getting going! The secret to a good dutch baby is to allow the liquid to fully integrate with the flour so that when it bakes, the steam creates a big puff which makes the light fluffy layers inside the pancake. This puff is short lived however as once the heat of the oven is removed, the steam escapes and the big puff collapses, giving the dutch baby its distinctive raised rim and caved in center, perfect for holding syrup or fruit topping.
Speaking of a fruit topping, we decided that we wanted something better than just plain maple syrup on the dutch baby that us parents were going to eat (having two growing boys means that somehow food can just disappear in a flash, so we better make two of these dutch babies if we want breakfast!) We were enjoying the last throes of holiday vacation so we technically were having brunch so decided to embrace the spirit of brunch and make a nice blueberry whiskey sauce to top our Dutch Baby.
Blueberries and whiskey are a great combination, the tart blueberries a perfect counter to the natural sweetness of the whiskey. A splash of lemon juice adds a nice bright splash of citrusy freshness to the sauce and helps bring out the great freshness of the blueberries. When the sauce was warm, the whiskey starts to roll out a subtle perfume that mixes with the aroma of the baking batter and if I may make the pun, smells intoxicating!
The blueberry whiskey sauce was the perfect accompaniment for the dutch baby. Hints of caramelized butter and sugar in the crust of the dutch baby combines with the natural caramel and vanilla notes in the blueberry whiskey sauce. The tartness of the fruit balance the sweet, making for a deep delicious flavor that made this a definite winner on our breakfast table! Cheers!
Perfect for breakfast or brunch or a dessert, this sweet and puffy dutch pancake with blueberry whiskey sauce is a delightful mix of tart fruit and buttery sweet baking and booze!
- 1 1/2 cups blueberries, rinsed and drained (or frozen)
- 1 Tbsp sugar
- 1 tsp lemon juice
- 2 Tbsp whiskey or bourbon
- 1/2 cup all purpose flour
- 1/2 cup whole or 2% milk
- 2 Tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 eggs
- 2 Tbsp unsalted butter
- powdered sugar
- Combine blueberries, sugar and lemon juice in a saucepan.
- Cook on medium until thicker, but not all blueberries have burst.
- Turn off heat, add in whiskey and let cool down until just warm.
- Place the flour, sugar, milk, vanilla and salt in a food processor or blender.
- Blend for 10 seconds.
- Add in eggs, blend for 10 seconds more.
- The batter will be loose and very liquidy.
- Leave the batter in the food processor or blender and set aside to rest 20-25 minutes to give the flour time to absorb the liquid.
- Place the skillet you are using in the oven to preheat.
- Preheat the oven at 425F.
- When ready to make the pancake, remove the skillet from the oven (use an oven mitt!) and place on top of stove.
- Add butter and swirl pan to melt the butter to coat the bottom and sides of pan.
- Pour the batter on top of the butter and tilt the pan if needed to get the batter even all over.
- Place skillet back in oven.
- Bake until it is puffed, lightly browned across the top, and darker brown on the edges, about 15-20 minutes.
- Serve from pan, or transfer to platter.
- Top with blueberry whiskey sauce.
- Dust with powdered sugar.
- Cut into wedges. Enjoy!