Blueberry Dutch Pancakes

First, apologies for the long hiatus.  I returned this weekend from a two week vaction to a chock full in-box at work.  You'd think I would have had some free time to do some blogging on vacation.  No, I have kids.  Anyway, I'm back and ready to tell you about a yummy breakfast treat just in time for the weekend.

Martha's blueberry dutch pancakes http://www.marthastewart.com/901688/blueberry-dutch-pancakes looked delicious and very similar to a french pancake (minus the blueberries) my family has made for years.  I've always used a 9x13 glass pan for my french pancake, but Martha suggested using cast iron - four mini pans or one 12-inch skillet.  I had a 12-inch so went with that. The recipe was super easy.  Mix together 4 eggs, 1 cup of whole milk, 1 cup of flour, 1/4 cup sugar, 1/2 tsp lemon zest, and a pinch of salt in a blender.  Heat the skillet over high heat and melt 2 Tbs butter.  Pour in the batter, skatter with 1 cup of blueberries, put in the oven (preheated to 400 degrees) and, viola, 30 or so minutes later (depending on the size of the pan) a perfectly cooked and delicious pancake.




I noticed in the comments for this recipe on Martha's webpage that a reader had trouble with the pancake sticking to her cast iron pan.  Her pan must not have been well seasoned, because the pancake didn't stick at all to my pan (a well seasoned yard sale find.)

When my mom came to visit the weekend after I made the dutch pancake I made the french pancake we usually make but added blueberries to half (my kids requested plain for the other half.)

It turned our well also but the blueberries didn't sink down as much as on the dutch pancake and the blueberry side could have used some sugar. The french pancake recipe doesn't call for sugar, which wasn't missed at all on the plain side but was on the blueberry side, I suppose because of tartness of the blueberries.

In the past I've made the french pancake with a layer of apples with the batter poured on top which is also delicious. When I do this I cook the apples in an oven proof skilled and then pour the batter right on top.  The french pancake recipe is almost the same as Martha's dutch pancake and even easier; wisk 4 eggs, 1 cup milk (can use skim), 1 cup of flour. Melt 2 Tbs of butter in a 9x13 pan while the over in pre-heating to 375, then pour in the batter and bake until golden and puffy. I served both versions with butter and powdered sugar. Either would be great for a special occasion breakfast when you want to impress, but not do a lot of work.  

-Jacqui