Crispy Blueberry Dutch Baby Pancakes
Ingredients
- 1/2 cup flour
- 1/2 cup milk of choice
- 1 pinch of salt
- 1-2 tbsp butter
- 2 eggs
- 1/4 cup blueberries
- blueberry juice (for glaze)
Instructions
- Blend the ingredients (except the butter). You can use a Magic Bullet that makes smoothie drinks if you have one.
- Let rest for at least 20 minutes.
- Coat the pan with butter and pour in batter.
- Bake in oven at 350°F/180°C until the pancakes are crispy.
- For syrup: add maple syrup and a little blueberry juice to make a jammy blueberry syrup. Zhugh with blueberries.
Notes
I find frozen wild blueberries work very well for this recipes and other breakfast-y pancakes. They are uniform in size and give the right amount of juice.