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
- Preheat the oven to 400° and place a 10-inch cast-iron skillet or baking dish. Place it in the oven to preheat.
- 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.
- 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.
- 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