Blueberry Dutch Baby Pancake with Hazelnut Butter
1 x 10" pancake
- 1 cup (150 g) BC blueberries, fresh or frozen, divided
- ¾ cup (175 ml) Milk, room temperature
- 3 large (150 g) Eggs, room temperature
- ¾ cup (100 g) All purpose unbleached flour
- 3 Tbsp (45 ml) Granulated sugar
- 1 Tbsp (15 ml) Lemon zest, finely grated
- 2 Tbsp (30 ml) Lemon juice, freshly squeezed
- ½ tsp (2.5 ml) Salt
- ¼ tsp (pinch) Nutmeg
- 1 Tbsp (15 ml) Salted butter
- 2 tsp (10 ml) Vegetable oil
Blueberry Hazelnut Butter:
- ¼ cup (58 g) Salted butter, room temperature
- 2 Tbsp (30 ml) Honey
- ¼ cup (50 g) Hazelnuts, toasted and chopped
- ¼ cup (40 g) BC Blueberries, fresh or frozen, chopped
- Pre-heat oven to 425°F/218°C with oven rack positioned in the centre. Heat a 10” cast iron or oven proof skillet in the oven.
- For the batter, mix the milk and eggs in a blender, add the flour, sugar, lemon zest, juice, nutmeg and salt and pulse once or twice to blend. Scrape down the edges and pulse again, do not over mix. Set aside to rest at room temperature for 20-30 minutes.
- While batter is resting, prepare the hazelnut butter by whisking the honey into the butter. Add the chopped hazelnuts and blueberries and gently mix.
- Roughly chop a ½ cup of the blueberries and set aside to go into the pancake. Reserve the other half for topping.
- Use an oven mitt to remove the hot skillet from the oven and melt the butter and oil in the pan on the stove top on medium heat until sizzling.
- Pulse the batter once again to mix, then pour into the hot skillet. Sprinkle with the chopped blueberries.
- Bake for 26-28 minutes until puffed up and golden brown.
- Top with the remaining chopped blueberries. Serve immediately with blueberry hazelnut butter.
Make sure that you let the batter rest for 20 - 30 minutes before cooking to ensure that your pancake puffs up properly.