Blueberry Dutch Baby for One
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A puffy baked pancake with blueberries, made in a small skillet. Dust with confectioners sugar and eat it warm.
Ingredients
- ½ Tbsp salted butter
- 1 egg
- ¼ cup milk
- ½ tsp vanilla
- 1 tsp sugar
- ¼ cup flour
- ⅛ tsp salt
- ¼ cup blueberries
- Confectioners sugar optional
Equipment
- mixing bowl
- whisk
Directions
- Heat the oven to 400°F. Put the butter in a 6½-inch cast-iron pan or a 5×5-inch baking dish and set it in the oven to heat up.
- Whisk the egg, milk, vanilla, and sugar in a bowl. Whisk in the flour and salt until smooth.
- Carefully take out the hot pan and swirl the melted butter up the sides. Scatter the blueberries in the pan and pour the batter over them.
- Bake for 20 to 25 minutes, until puffed and browned.
- Serve right away, dusted with confectioners sugar if you like.
Nutrition
Serving: 191g | Calories: 311kcal | Carbohydrates: 37g | Protein: 12g | Fat: 13g | Saturated Fat: 6.4g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 439mg | Potassium: 213mg | Fiber: 1.7g | Sugar: 11g | Vitamin A: 566IU | Vitamin C: 3.6mg | Calcium: 106mg | Iron: 2.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup milk counted as whole milk, ¼ cup flour counted as all-purpose flour. Brands and portions vary, so use it only as an approximation.