Blueberry rose dutch baby pancake
June has begun and I can’t be more grateful about this season rich with all my favorite vegetables and fruits. In late May and early June we have lots of thunderstorms and you know what?! I love it!!! I love when it’s raining like the wall and the sound of thunder is spectacular! I enjoy every moment of this weather. The fresh air, rain drops on the windows, trees and grass and sun that comes out after that.
Yesterday we spent the Sunday morning in the park which was a really great idea! It was early morning when we arrived there and just imagine hw quite it was there. The sun raise already but still it wasn’t that high and hot. Just the perfect weather to spend the time outside of the house.
We brewed our favorite coffee and I made a very simple and quick picnic breakfast which is great for a Summer time. I made the blueberry rose petals dutch baby pancake with some blueberry sauce and topped with rose petals, almonds and maple syrup. It tasted as good as it sounds! Dutch baby pancakes are one of my favorite breakfasts to make on the weekend. First time I’ve heard about this custardy kinda baked pancake in 2016 and fell in love immediately. It’s so simple to make it but you will discover absolutely new flavor of the pancakes, I promise you!
Its fluffy, tender and has an absolutely amazing texture reminding the custard. You can make either sweet and savory with different fillings (fruits, nuts, vegetables or mushrooms), everything will taste just so good!
I had a good amount of blueberries in the fridge that I needed to use asap. So this is how the idea came in. If you will add a scoop of yogurt or ricotta or vanilla ice cream on the baked pancake, you end up with the most delicious breakfast you’ve had in your life!!! Not joking at all.
We really enjoyed that Sunday morning in the park with a beautiful light, delicious breakfast, fresh coffee and lots of dandelions around us. Don’t why but I love them so much!!
Servings: 1 10” pancake
Cooking time: 40 minutes
- ¾ cup of flour
- ¾ cup of milk, room temperature
- 2 large + 1 medium eggs, room temperature
- ½ cup of granulated sugar
- 3 tbsp of butter
- ½ tsp of cinnamon
- ¼ tsp of cardamom
- ¼ tsp of nutmeg
- Zest of one lemon
- 1 cup of fresh blueberries
- ½ tsp vanilla extract
- 2 tbsp of rose petals, dried
- Pinch of salt
- Optional sliced almonds for serving
- Preheat the oven at 425F and pop the iron skillet into it. Meanwhile add the half of the blueberries and ¼ cup of sugar to a small saucepan, add some water (about ¼ cup) and let it simmer on a medium high heat, then remove to medium low and simmer for 15-20 minutes, stirring occasionally, until the sauce has slightly thick consistency.
- In a medium bowl combine flour, spices, salt and lemon zest and set aside. Beat the eggs on a medium speed of mixer until fluffy and pale, for about 1-2 minutes. Stir in the ¼ cup of sugar, milk and vanilla extract. Add in the flour mixture and mix until just combined. Add the rest of the blueberries, rose petals and mix with the spatula.
- Remove the iron skillet from the oven, add the butter and wait until fully melted, swirling the pan. Pour the batter into the skillet and return it to the oven for 15-20 minutes, until the pancakes puff and golden-brown.
- Serve with blueberry sauce, almonds, some more rose petals and maple syrup.