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Dutch Baby with Blueberries and Pistachio Butter

Amanda

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This is the fun, showstopper breakfast of the week because you are fully at the mercy of the Dutch baby when it goes in the oven.  You will have absolutely no control over how it looks when it comes out, but I can promise you it will be a magical poufy pancake/popover/Yorkshire pudding-looking thing that will make you proud. But don’t fret when it deflates-it will happen quickly once it starts to cool so get it to the table ASAP when it comes out of the oven so everyone can enjoy! I had never even had a Dutch baby until I saw the most beautiful one on the IG feed from Farmhouse Pottery, aka my go-to, very favorite pottery company. I made it for a friend when she came to visit (recipe here) and knew it would become an entertaining favorite because of how easy it is and how beautiful it looks when it comes out of the oven.

When I saw this one from my boo, How Sweet Eats, it was obvious that I had seen a glimpse of Heaven. Pistachios! Blueberries! Pistachio sugar! Oven-baked pancake! And this pistachio butter…I’m telling you, it could be slathered on anything. This recipe makes more than you need, so keep it on hand for regular pancakes, waffles, French toast, etc.  I swirled it into some oatmeal with dates and it.was.perfection.  Recipe for that coming soon-ish.   You 100% DO NOT need maple syrup for this. In fact, I implore you not to use it! Just let that pistachio butter melt allllll over everything and embrace the maple syrup-free life.  (Disclaimer: I have nothing against maple syrup.  Love the stuff! Just not here.)

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Dutch Baby with Blueberries and Pistachio Butter

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  • Author: Amanda
  • Yield: 2 to 4 servings 1x
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Description

This Dutch baby is a poufy, fluffy, company-friendly pancake served with pistachio butter, pistachio sugar and fresh blueberries.  No maple syrup necessary!

Ingredients

Scale

DUTCH BABY:

  • 2 tablespoons butter
  • 2/3 cup (80 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1/2 teaspoon cinnamon
  • Pinch of kosher salt
  • 3 large eggs
  • 3/4 cup whole milk
  • 1 tablespoon vanilla bean paste
  • 1 cup fresh blueberries, for serving
  • Finely chopped shelled pistachios, for serving

PISTACHIO BUTTER:

  • 1/4 cup shelled pistachios
  • 1 stick butter, at room temperature
  • 2 tablespoons brown sugar

PISTACHIO SUGAR:

  • 3 tablespoons finely ground pistachios (almost to a powder)
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 400° and place a 10-inch cast-iron skillet or baking dish.  Place it in the oven to preheat.
  2. Whisk together the flour, sugar, cinnamon and salt in a large bowl.  In a medium mixing bowl, whisk together the eggs, milk and vanilla bean paste.  Add the wet ingredients to the dry ingredients, whisking just until combined.
  3. Take the skillet out of the oven and add the butter.  Once melted, pour the batter in the skillet and transfer to the oven.  Bake for 18 to 20 minutes, until puffed and golden brown.
  4. To serve, add a few scoops of the pistachio butter.  Dust with pistachio sugar and sprinkle with the blueberries and chopped pistachios.  Serve hot.

Notes

Inspiration: Pistachio Butter Dutch Baby on howsweeteats.com

  • Category: Breakfast, Pancakes/Waffles/French Toast
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