Blueberry Dutch Baby Pancake
with Whipped Mascarpone and fresh berries
for the pancake:
4 large eggs
⅔ cup buttermilk
⅔ cup flour
2 teaspoons vanilla extract
½ teaspoon sea salt
4 tablespoons butter
1 cup fresh blueberries
for the whipped Mascarpone:
1 cup heavy whipping cream
¼ cup sugar
4 ounces mascarpone cheese
1 teaspoon vailla
1 teaspoon lemon juice
raspberries
blackberries
blueberries
powdered sugar for garnish
Preheat oven to 425 degrees. Place a large cast iron skillet in the oven to heat while you make the batter for the pancake. In a blender place the eggs, buttermilk, flour, vanilla extract, and salt. Blend on high speed until completely smooth. Add the blueberries, stirring gently to mix. Let mixture rest for at least 10 minutes. Place butter in the hot skillet to melt and lightly brown, being careful not to burn butter. Take skillet out of the oven once the butter is browned and pour the pancake mixture into the skillet. Cook for 21-25 minutes.
While the pancake is cooking, make the whipped mascarpone by placing the whipping cream, sugar, mascarpone cheese, vanilla, and lemon juice in a bowl. Beat until soft peaks begin to form, approximately 5 minutes.
Once the pancake is ready, remove from the oven and top with powdered sugar, whipped mascarpone, and fresh berries.
with Whipped Mascarpone and fresh berries
for the pancake:
4 large eggs
⅔ cup buttermilk
⅔ cup flour
2 teaspoons vanilla extract
½ teaspoon sea salt
4 tablespoons butter
1 cup fresh blueberries
for the whipped Mascarpone:
1 cup heavy whipping cream
¼ cup sugar
4 ounces mascarpone cheese
1 teaspoon vailla
1 teaspoon lemon juice
raspberries
blackberries
blueberries
powdered sugar for garnish
Preheat oven to 425 degrees. Place a large cast iron skillet in the oven to heat while you make the batter for the pancake. In a blender place the eggs, buttermilk, flour, vanilla extract, and salt. Blend on high speed until completely smooth. Add the blueberries, stirring gently to mix. Let mixture rest for at least 10 minutes. Place butter in the hot skillet to melt and lightly brown, being careful not to burn butter. Take skillet out of the oven once the butter is browned and pour the pancake mixture into the skillet. Cook for 21-25 minutes.
While the pancake is cooking, make the whipped mascarpone by placing the whipping cream, sugar, mascarpone cheese, vanilla, and lemon juice in a bowl. Beat until soft peaks begin to form, approximately 5 minutes.
Once the pancake is ready, remove from the oven and top with powdered sugar, whipped mascarpone, and fresh berries.