Breakfast · 25 min · american

Wild Blueberry Dutch Baby

If you like eggs, you’ll love this American breakfast — 25 minutes from craving to table. Each serving lands at 420 calories with 12g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 Eggs
• 3/4 cup Milk
• 3/4 cup All-purpose flour
• 1 cup Wild blueberries
• 2 tbsp Butter
• 1 tbsp Powdered sugar

Steps

1. Place a 10-inch cast-iron skillet on the middle oven rack and heat the oven to 425F; a screaming-hot pan is what makes the pancake puff dramatically.
2. Whisk 3 eggs in a large bowl until frothy, then whisk in the milk, flour, and a pinch of salt until just smooth; a few small lumps are fine.
3. Let the batter rest 5 minutes while the oven finishes heating; this hydrates the flour for a more tender crumb.
4. Wearing oven mitts, pull out the hot skillet, add the butter, and swirl until it melts and foams.
5. Pour in all the batter at once, then scatter the blueberries evenly over the top.
6. Bake 18 to 20 minutes without opening the oven door, until deeply puffed and golden brown at the edges.
7. Dust with powdered sugar, slice into wedges, and serve immediately; it deflates within minutes, which is completely normal.

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