Rosie Makes: Blueberry and Cardamom Dutch Baby

Blueberry and cardamom Dutch baby

Next Tuesday marks pancake day, and it’s an Everything Looks Rosie tradition to share my annual pancake recipe – you can see more in my archives here. Dutch babies are a type of puffed pancakes that come from America – I’ve shared a recipe for Seville orange ones previously. Although they take longer to cook than hob pancakes, once they’re in the oven they can be left to it and can feed a crowd. This blueberry and cardamom dutch baby combines fruit and spice for the perfect pancake day treat. To make the Dutch baby, you will need:

10 cardamom pods
3 eggs
50g icing sugar
100g plain flour
Pinch of salt
150ml milk
30g butter
100g frozen blueberries (or fresh in Summer)

Blueberry and cardamom Dutch baby

Preheat the oven to 220C fan/ 475F/ Gas 9. Place your pan in the oven to warm up. Open the cardamom pods and bash the seeds to a powder. Whisk the eggs and sugar in a bowl or jug, then fold in the cardamom and salt. Whisk in the milk in stages, being careful not to overmix.

Blueberry and cardamom Dutch baby

Blueberry and cardamom Dutch baby

Open the oven door and put the butter in the pan. Close the door and leave the butter to melt for a minute. Pour the batter into the pan (be careful not to burn yourself), then top with the blueberries and close the door quickly.

Blueberry and cardamom Dutch baby

Blueberry and cardamom Dutch baby

Bake for 18 minutes until puffed, crisp and golden brown. Don’t open the door to check it until at least 15 minutes have passed. Dust with icing sugar and serve.

Blueberry and cardamom Dutch baby

Blueberry and cardamom Dutch baby

Blueberry and cardamom Dutch baby

What are you baking for Pancake Day?

Blueberry and cardamom Dutch baby

Blueberry and cardamom Dutch baby

Blueberry and cardamom Dutch baby

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