Dutch Baby with Blueberries and Lemon Mint Syrup
Recipe from Ed Kernan
I’ve always been easily impressed with Dutch Babies. How is something so chic so closely related to flapjacks? To me, they’re the pinnacle of brunch, the marker of good taste, and — most importantly — the ideal vehicle for delicious fruits and preserves. What makes a Dutch Baby that much more impressive is the size of its walls. In order to achieve a super fluffy result with high walls, I rely on a pan that’s deeper-than-average like the Always Pan® Pro. The extra 1.5 inches this pan has really stepped up my Dutch Baby game, and I’m here for it.
You can pair your Dutch Baby with whatever your heart desires, but the minty-lemony tang paired with ripe blueberries is hard to pass up. Consider this recipe your excuse to alter your next dinner party plan in favor of a brunch party.
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What You'll Need
Ingredients
Lemon mint syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 3 sprigs of mint
- Zest from 1 lemon
- 1/4 cup fresh lemon juice
Dutch baby:
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 4 tablespoons unsalted butter
- 1 pint blueberries
- 1–2 sprigs of mint
- Confectioners’ sugar for dusting
Directions
Step 1
Preheat oven to 400˚F. For the lemon mint syrup, add water, sugar, mint, lemon zest and juice to your Mini Perfect Pot. Bring mixture to a simmer over medium heat. Cook until sugar has dissolved and syrup has thickened, about 15 minutes. Remove pot from heat and let syrup cool. After 10 minutes, remove mint sprigs.
Step 2
To make the batter, add eggs, flour, milk, sugar, and vanilla paste to the Splendor Blender and blend till smooth. Let the batter rest for 10 minutes.
Step 3
Add butter to a large skillet and place in the oven. When the butter has melted, remove the pan from the oven, carefully pour the batter over the butter, and place back in the oven. Cook until the dutch baby has puffed up and is golden brown, about 15-20 minutes.
Step 4
Transfer the dutch baby from the skillet to a serving platter. Garnish with blueberries and mint, drizzle with lemon mint syrup, and dust with powdered sugar.
