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May 29, 2017
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An EASY Dutch Baby Pancake topped with an EASY Blueberry Sauce!
        BLUEBERRIES ARE MY FAVORTIE BERRY. And right now they’re on sale. As usual I ended up buying way too many of them. So I’M ALWAYS LOOKING FOR WAYS TO USE THEM UP. I love blueberry pies, muffins, crumbles, and I have an amazing blueberry cake that you can find in the recipe section. Right now though, I don’t have a lot of time to invest in making a dessert. So I’m transforming this batch of berries into a yummy sauce that I’m going to spread over an impressive Dutch baby pancake, which is basically A HUGE EGGY POPOVER.
        Both are super easy to make. For the Dutch Baby, you just need to whip up all of the ingredients in a blender, pop into a very hot oven and bake until it puffs up.
        The blueberry sauce is no more complicated. Just cook the berries in a medium saucepan with some water, sugar and lemon, stir in some cornstarch to thicken and finish with the vanilla and a little butter to make the sauce extra smooth and shiny.
        THESE GUYS CAN AHPPILY BE MADE SOLO. Traditionally the Dutch baby is served with a squeeze of lemon juice and a heavy dusting of powdered sugar. The blueberry sauce is great over ice cream, swirled in yogurt, or as a topping for pancakes or toast too. But the combo of the berries with the big, puffy pancake is delicious and can be MADE IN 30 MINUTES, start to finish. PERFECT FOR A LAZY WEEKEND BRUNCH. YUM!

LESSONS Learned:
1. Fresh local berries are best if you can find them.
2. Try other spices. A pinch of nutmeg or cinnamon works well. Even a little cayenne for a kick of heat is fun.
3. For the Dutch baby, put the pan in the center of a cold oven, preheat the oven and allow the pan to heat up while the oven gets to temperature.
4. Check the oven 5 minutes before the time recommended. Depending on your oven, it might be done sooner.

EASY Blueberry Sauce

3 cups (about 1 ½ pints) fresh blueberries, rinsed and picked through or undefrosted frozen berries
¼ cup plus 2 Tablespoons water
1/3-1/2 cup sugar
1 Tablespoon fresh lemon juice
tiny pinch salt
1 Tablespoon plus 1 teaspoon cornstarch, mixed with 3 Tablespoons cold water
1 teaspoon pure vanilla extract
1 Tablespoon unsalted butter

Make the sauce:
       In a medium size saucepan, add the berries, water, sugar, lemon juice and salt. Cook over medium high heat until the mixture comes to a boil. Reduce the heat to medium low and cook for about 5 more minutes, stirring occasionally, until the berries soften.
       In a small bowl, dissolve the cornstarch in the water and add to the pot, stirring continually until the mixture thickens and turns glossy.
       Remove the pot from the heat and stir in the vanilla and butter. Can be served warm or cold. Refrigerate if not using immediately, and gently rewarm to serve if desired.

Makes 2 cups.     YUM!

EASY Dutch Baby Pancake

2 Tablespoons unsalted butter
½ cup whole milk
½ cup all-purpose flour, I use unbleached
3 large eggs
1 Tablespoon sugar
½ teaspoon vanilla
1/8 teaspoon fine sea salt

Make the Dutch baby:
       Place an ovenproof 10 inch skillet in the center of a cold oven. Turn the oven on and preheat to 425 degrees F. Reserve the butter for the hot pan.
       Dump the rest of the ingredients in a blender, and blend until smooth. It can rest until the oven has come to temperature.
       When the oven is hot enough, carefully remove the pan from the oven, add the butter and swirl around to coat, allow it to completely melt. Pour the batter into the center of the pan and return to the oven. Bake for about 20-25 minutes, but start checking at 15, as your oven may be hotter than mine. It will be puffed and golden when it’s done.
       Cut into wedges and serve with the blueberry sauce.

Makes 2-3 servings.     YUM!
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