Cast-Iron Dutch Baby (PUFF Pancake) w/ Blueberry Sauce *

M-m-m-m-m-m...

♪ Cast Iron Skillet, ...take me home

to the place where I belong... ♪

(Adapted from John Denver's song-- 

Take Me Home Country Roads.)

I don't know of many other things that

can take me back as quickly to 

when my mother was standing at her 

old wood-burning kitchen stove 

than this cast iron skillet can--

that is one of the reasons why

this PUFFY PANCAKE is a favorite

to make and enjoy!

Other reasons include "I like the taste

of these, and the ease of making them!" ...

and, they remind me of my son's wife,  

Audra, who made these for us when 

we were visitors.  

Depending on the degree of hungriness, this might serve three people, OR, oh my goodness, ...just ONE "Starvin' Marvin"! (?)

INGREDIENTS:

• 4 tablespoons (1/2 stick) butter, cut into pieces
• 3 large eggs, lightly beaten 
• 1 cup whole milk
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• pinch of ground nutmeg
• pinch of salt
• ...............................
• 2 tablespoons confectioners' (powdered) sugar
• ...............................
• Blueberry Sauce with optional lemon wedges.  Recipe for sauce is below.

DIRECTIONS:

1. Scatter the butter into a 10-inch cast-iron skillet.  Place on the middle rack of the oven and preheat to 450-degrees.  (Watch to make sure butter doesn't get too hot while you are making the batter.)
2. Meanwhile, pour the eggs* into a blender and blend on high until light and foamy.  Remove the blender's lid and add the milk, flour, granulated sugar, vanilla, nutmeg, and salt.  Blend again until all the ingredients are completely incorporated.
3. Remove the heated pan with the butter from the oven, pour in the batter (do not stir), and return to the oven immediately.  Bake for 15-20 minutes, or until golden and puffy.
4. While the Dutch baby cooks, make the blueberry sauce (recipe is shown below).

 5.  When the Dutch baby is done, remove form the oven and use an offset spatula to loosen and lift it onto a cutting board.  Cut into wedges.  Sift the powdered sugar over each piece and serve with lemon wedges (optional) and blueberry sauce.  

This is also tasty served with Maple Syrup, or 

with... whatever you like!

BLUEBERRY SAUCE RECIPE:  (I cut the following amounts in half, and had enough.)

• 2 pints blueberries, fresh or frozen.
• 1/4 cup (or 4 tablespoons) granulated sugar
• 1 tablespoon (or 3 teaspoons) lemon juice

     DIRECTIONS:  In a nonreactive*** sauce pan, and over medium heat, stir together the blueberries, granulated sugar, and lemon juice.  Simmer until the blueberries begin to pop, about 15 minutes.  Mash lightly to release more juice.  Let cool just until ready to serve.

* I found this recipe on Facebook.  It was submitted by Rachael Narins in November of 2016-- shared by Grit Rural American Know-How and can be found at (http://www.grit.com/food/recipes/dutch-baby-recipe-zerz1611zfis)  

** My 8-yr. old foster boy has taken a real interest in cooking/baking and I am happy about that.  He gets his stool to stand on and doesn't miss anything!  At first, he was uneasy while learning to crack an egg, but, ... He cracked the three eggs for this recipe just like a PRO!!! 

     

*** Non-reactive material is glass, plastic, stainless steel, glazed ceramic, unglazed clay, Corning Ware, or non-stick (which has the metal coated). Calphalon and Alpholon cookware have non-reactive surfaces on them. Le Creuset has a porcelain surface over the cast iron.