Dutch Babies were a whole new concept to me not all that long ago. I have for years been a waffle fiend, loving my time spent in Iceland a few years back where waffles graced every afternoon coffee scape.
Fresh cream abounded, the berries on the side were fresh picked, and my coffees came in small espresso cups to be drank quickly and hot. We spent several weeks afternoon-ing in seaside towns and that feeling has hung with me of the best afternoons, with the perfect menus, with the perfect views. But… back to Dutch Babies…. these beauts aren’t exactly a pancake and certainly not a waffle but right up there in their register they reside.
They are deceivingly decadent only taking a few moments to whip up and cook, you can feed a crew of hungry fisherman in a flash. Add a dollop of fresh whipped cream livened up with lemon zest and maybe a bit of blueberry juice and tad-da magic is made. Now hold that thought while adding in fresh farmer’s market zucchini with a scoop of just picked wild blueberries and you have on your hands a literal taste of the early Fall season…
Blueberry Zucchini Dutch Baby
- 1 1/2 cups all purpose flour
- 1 1/2 cups milk
- 5-6 eggs
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/4 tsp. baking powder
- 1 cup wild fresh picked blueberries
- 1 cup shredded zucchini
- 1-2 Tbsp. butter for coating the pan
Preheat even to 425 degrees Fahrenheit with a empty well seasoned 10-12 inch cast iron skillet inside.
In a large bowl whisk eggs, vanilla, and milk until frothy. Add in dry ingredients and whisk until smoothly combined. Stir carefully in the blueberries and zucchini until just blended.
Remove heated cast iron pan from oven and coated the bottom and sides generously with butter. Pour Dutch Baby batter into the pan and return to the preheated oven to bake for 12-15 minutes until the edges are browned and the center is cooked through.
Serve dolloped with fresh lemon zest whipped cream and a smothering of maple syrup.
Lemon Zest Whipped Cream
- 2 cups heavy whipping cream
- 2 Tbsp. brown sugar
- 1/2 tsp vanilla
- fine fresh grated zest from a large lemon
- juice from 1/2 a lemon
In the bowl of a stand mixer fitted with a whisk attachment, combine heavy whipping cream, brown sugar and vanilla. Beat on high for several minutes until an airy whipped cream is formed. Reduce speed and add in lemon zest and juice and beat for 10-20 more seconds to evenly distribute.
Whipped cream will keep in an airtight container for several days in the fridge.
Dutch Baby recipe adapted from a basic guideline taught to me by my sister in law Alasha this summer… her Dutch Babies having been wow-ing crowds for years!