Blueberry Dutch Baby.
May 6, 2021This is one of my favorite breakfast dishes and it is as beautiful as it is delicious. I am a bit crazy about food aestetics. When looking for recepies and dishes to cook, I always look for the right balance in beauty, tastes and complicatedness of the process. When the dish looks saggy or is too comberssome to make it often looses me on the way. I think this dish is a perfect example of a well balanced, delicious, easy to make and beautiful meal. For those unfamiliar with a Dutch baby, it’s basically a giant custard-y pancake that you bake in the oven rather than cooking on the stovetop. When you combine this with blueberries, blackberies, edible flowers and a little bit of honey, you get some real sweet breakfast delight!
YOU NEED:
DUTCH BABY
- 2/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon flake kosher sea salt
- 3 large eggs (at room temperature)
- 2/3 cups whole milk (at room temperature)
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups blueberries
- 1/2 cup blackberries
- 4 tablespoons unsalted butter (cut into individual tablespoons, at room temperature)
- 1 teaspoon edible flowers (optional)
- honey for serving (optional)
HOW TO: