emeraldowl

Dutch Baby with Blueberry Syrup

In Cooking, Uncategorized on January 27, 2011 at 9:54 pm

Tomorrow is National Blueberry Pancake day.  Umm… YUM! While I didn’t strictly make blueberry pancakes, I think that blueberry syrup on an oven pancake qualifies.  Plus it’s fun to tell people you have a baby in the oven, just kidding.  I love to make oven puffed pancakes and it is an easy dish to lighten.  They are super quick and the pancake rises so beautifully in the oven, of course don’t be alarmed as it will collapse shortly after removal.

Lightened Dutch Baby

  • 1/2  cup  all-purpose flour
  • 1/2  cup  fat-free milk
  • 2  tablespoons  granulated sugar
  • 1/4  teaspoon  salt
  • 1  large egg
  • 1  large egg white
  • 1 tsp vanilla bean paste or extract, optional
  • 1 Tbsp orange zest (or lemon), optional
  • 1  tablespoon  butter

Topping:

  • Powdered sugar and fresh squeezed lemon, optional
  • Blueberry Syrup, recipe below – if you are using this syrup make it before the pancake

Directions: Preheat oven to 425 degrees.  Combine flour and next 7 ingredients (flour through citrus zest); stir until moist.  Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan (don’t have cast iron? use a metal pan.); Bake for 15-18 minutes or until golden.

To serve in the traditional style sprinkle with powdered sugar and fresh squeezed lemon juice.  Or top with prepared blueberry syrup, recipe below. Cut into quarters; serve immediately. Pancake makes 4 servings, nutritional data approx: 141 cal.; 4.4g fat; 5.2g protein; and 19.9g carbs.

Blueberry Syrup

  • 1 cup sugar-free or low-calorie syrup (for those not being calorie conscious – maple syrup)
  • 1 Tbsp orange zest, optional
  • 1 stick cinnamon
  • 1 heaping cup of fresh blueberries

Directions: In a small saucepan bring syrup of your choice, orange zest and cinnamon to a simmer; once the mixture begins to bubble add the blueberries and turn off the heat.  After 3-5 minutes muddle some of the warm berries and stir the sauce.  Allow it to sit and for the flavors to combine and develop.  Before serving remove the cinnamon stick and discard; stir the sauce (can be re-warmed if needed). No nutritional stats, but if you need them ask – I will be glad to figure it out.

The orange zest and the blueberries are so fantastic in this syrup and it brings up the level of flavor so that you don’t really notice the absence of a full flavor maple syrup.  Of course made with maple syrup this is divine, all be in not very healthy.  Also this style of pancake is not the fluffy kinda cake, but more a cross between a regular pancake and a crepe. Anyways, yeah for pancakes, yeah for blueberries, and yeah for random national food days! 🙂

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  1. Let me just say that this was the best syrup EVER. The only complaint I had was that it was gone so fast!

  2. Man!!!! This will be so much fun the make for company. Thanks for you hard work and sharing these prizes!!

  3. Yum!! I love that you lightened this up. I’ve been wanting to make a Dutch baby for quite some time now.

  4. You should! It’s quick, easy and fun 🙂

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