“Growing up, my Dad used to always make German Dutch Pancakes from a William Sonoma Mix. A pancake big enough to feed a crowd, Dutch Babies are far more convenient for entertaining than pancakes, so this quickly became a staple in our house! Now my mom whips them up from scratch!
”
How to make it
The Pancake
Preheat oven to 400F. Place pan in oven to warm up.
In a stand mixer of blender, combined eggs and sugar.
Mix in salt, vanilla, lemon zest, warm milk, and melted butter.
Add flour.
When oven is preheated, pull pan out, and place 2 Tbsps of butter in pan. Rotate your wrist to swirl around the pan.
Pour batter into prepared pan, and place in oven.
Bake for 25 minutes.
For the compote
Add water, sugar, and blue berries in a pot over medium heat.
Let come to a boil (5-7 minutes).
Mix in vanilla and cornstarch slurry.
Cool for another 2-3 minutes.
Reduce heat and let reduce.
Once sauce thickens, serve over pancakes, warm.
What you’ll need
For the pancake
3 large eggs at room temperature
1 1/2 Tbsps granulated sugar
1/2 tsp sea salt
2 tsps vanilla extract
zest from 1/2 of a lemon
1 Tbsp butter, melted
3/4 Cups warmed milk
3/4 Cups enriched white flour
2 Tbsps butter (for pan)
For the blueberries
1 Cup fresh blueberries
2 Tbsp coconut sugar
1 Tbsp water
1/2 tsp vanilla extract
1/2 Tbsp cornstarch + 1/2 Tbsp water
