Description
Whip up this large, puffy pancake that is made with blueberry preserves, baked in the oven and served with whipped mascarpone and mint.
Ingredients
Scale
Blueberry Dutch Baby Pancake:
- 2 large eggs (room temperature)
- ½ cup all-purpose flour
- ½ cup heavy cream or whole milk (room temperature)
- 2 tablespoons Bonne Maman Wild Blueberry Preserves
- ½ teaspoon salt
- 2 tablespoons butter
Blueberry-Mascarpone Whipped Cream:
- ½ cup heavy cream
- ¼ cup mascarpone
- 2 tablespoons Bonne Maman Wild Blueberry Preserves
For Serving:
- confectioners’ sugar
- fresh blueberries
- fresh mint leaves
Instructions
Make the Blueberry Dutch Baby Pancake:
- Preheat the oven to 400?F oven.
- Add all of the dutch baby ingredients except for the butter to a blender and blend until smooth and fully mixed. blend batter. Add the butter to a 10-inch oven-safe skillet and place in the oven until the butter is melted and the skillet is hot, about 2 minutes. Remove the skillet from the oven and swirl to coat it with the melted butter; pour in the batter and return to the oven to bake until the pancake is puffed and golden, about 20 minutes.
Make the Blueberry-Mascarpone Whipped Cream:
- Put all of the ingredients in a bowl and whisk until medium peaks form. (You can make this ahead and store it in the refrigerator.)
To Serve:
- Transfer the dutch baby to a plate. Spoon some of the prepared whipped cream on the pancake, top with some blueberries, dust with some confectioners’ sugar, and garnish with a few pieces of mint.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast