Dutch Baby Oven Pancake with Blood Oranges and Blueberries

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter
Region	American
By author	Karen Burns-Booth

A delicious baked pancake that originates from Germany, but that became very popular in the States, especially in Pennsylvania Dutch country, where the name Dutch Baby Oven Pancake is thought to have come from. This version is served with juicy blood oranges and plump blueberries for a delicious breakfast or brunch recipe.

Ingredients

50g unsalted butter
4 free-range eggs
250mls milk
125g plain flour
2 tablespoons icing sugar
1 teaspoon vanilla extract
pinch of salt
125g fresh blueberries
2 blood oranges, peeled and sliced
caster sugar or icing sugar to sprinkle (or maple syrup)

Note

Directions

Step 1	Pre-heat the oven to 225C/450F/Gas 6.
Step 2	Melt the butter and add pour it into a 30cm/12" diameter metal pie tin, or an oven proof cast iron skillet.
Step 3	Place the eggs, milk, flour, sugar, vanilla extract and salt into a bowl and using a hand mixer or wire whisk, blend/whisk all the ingredients together until well blended.
Step 4	Swirl the melted butter around the pie tin or skillet, then pour the pancake mixture into the tin/skillet and bake for 15 to 20 minutes, or until well risen and puffy.
Step 5	Remove the pancake from the oven and serve cut into wedges with the blood oranges and blueberries scattered over the top. Sprinkle sugar over to serve if desired, or drizzle some maple syrup over the top.