Imagine a breakfast so spectacular, it rises like a culinary cloud and melts in your mouth with every bite! This Oven Cooked Dutch Pancake is not just a recipe, it's a morning transformation that will turn your ordinary breakfast into an extraordinary gastronomic experience. With its golden, puffy texture and a luscious blueberry sauce that dances with flavor, this dish is about to become your new weekend breakfast obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Dutch
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 2 cups blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for achieving the pancake's signature puffiness.
- In a large mixing bowl, crack the 4 large eggs and whisk them until they are well beaten. This will help incorporate air into the batter, making the pancake light and fluffy.
- Add 1 cup of milk to the beaten eggs and continue whisking until the mixture is smooth and well combined.
- In a separate bowl, combine 1 cup of all-purpose flour and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, whisking continuously to avoid lumps. Mix until just combined; it's okay if there are a few small lumps.
- In a large oven-safe skillet or a baking dish, melt 1/4 cup of unsalted butter over medium heat on the stovetop. Make sure the butter is fully melted and slightly bubbling, but not browned.
- Once the butter is melted, pour the batter directly into the skillet over the melted butter. Do not stir; the butter should remain at the edges to help create a crispy crust.
- Carefully transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the pancake is puffed up and golden brown. Avoid opening the oven door during baking to prevent deflation.
- While the pancake is baking, prepare the easy blueberry sauce. In a medium saucepan, combine 2 cups of blueberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice.
- Cook the blueberry mixture over medium heat, stirring occasionally, until the blueberries start to burst and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.
- Once the pancake is done baking, remove it from the oven. It will be puffed and may have a few golden brown edges. Let it cool for a minute before slicing.
- Serve the oven-cooked Dutch pancake warm, topped generously with the easy blueberry sauce. You can also add powdered sugar or whipped cream if desired.
Tips
- Temperature is Key: Ensure your oven is fully preheated to 425°F for that signature puffy rise.
- Whisk with Purpose: Beat eggs thoroughly to incorporate air, creating a lighter pancake.
- Don't Overmix: When adding flour, mix just until combined to keep the batter tender.
- Butter Magic: Use a cast-iron skillet or oven-safe pan for the best crispy edges.
- Sauce Secrets: Let blueberry sauce simmer slowly to develop deep, rich flavors.
- Serving Suggestion: Serve immediately after baking for maximum dramatic puffiness.
- Optional Garnishes: Experiment with powdered sugar, fresh berries, or a dollop of whipped cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 12g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 220mg
