Blueberry Dutch Baby Pancake

After cupcakes, breakfast foods are definitely one of my favorite things to make. I could easily eat breakfast for any meal of the day. (This started at a young age with Chocolate Chip Pancakes at Perkins and Waffles with strawberries & whipped cream at home.)

I bought my cast iron pan 6 or so years ago, with intentions of making dutch babies. Can you believe that this was the first one I've made!?!? It was so incredibly easy to make - I'm sure I'll be making more now.




BLUEBERRY DUTCH BABY PANCAKE (Adapted from AllRecipes)

2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch ground nutmeg
1 tablespoon sugar
1-2 tablespoons butter
Blueberries
2 tablespoons confectioners' sugar for dusting


Place a 10 inch cast iron skillet inside oven and preheat oven to 475F.

In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and sugar.

Remove skillet from oven and reduce oven heat to 425F. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet, and a handful of blueberries, and return skillet to oven.

Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

ENJOY!

Blueberry Scones

Can you see that I'm on a bit of a blueberry kick? Blueberries have been so affordable recently that I always seem to have a fridge full of them to use.

Every recipe that I looked up last Saturday morning required ingredients that I was out of. (Even though they were "normal" ingredients like sour cream, heavy cream or buttermilk). I used the proportions I found on multiple recipes to come up with this delicious recipe.

They are not extremely sweet - they would be perfectly complemented by a simple glaze. I used the leftover blueberry syrup/sauce from last week. It was a wonderful combination!



BLUEBERRY SCONES

2 cups all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 cup butter, chilled & cut into 1/2 inch cubes
1 cup fresh blueberries
6oz container of vanilla yogurt
1 egg

Preheat oven to 375 degrees F

In the bowl of a food processor, pulse together the flour, sugar & baking powder. Add butter cubes, and pulse 8-12 times until the mixture becomes crumbled.

Add yogurt & egg, and pulse until just combined. Gently mix in blueberries in as few strokes as possible.

Divide dough in half. On lightly floured surface, shape each half into a 6-inch circle. Cut into 6 wedges.

Bake on ungreased sheet about 15-20 minutes. Serve warm!!

ENJOY!

Blueberry Waffles with Fresh Blueberry Syrup

We have been eating some fantastic (& inexpensive) blueberries recently. I never ate many blueberries when I was younger, but I'm loving them now! And what a perfect fruit to incorporate into a July 4th breakfast!

These were fairly easy to whip up. However, the waffle iron was a mess afterwards from the popping blueberries while cooking. I initially had some difficulty with the waffles splitting (which I've read can happen with blueberry waffles in a belgium waffle maker), but found that if I turned the temperature down, I had less of an issue. The waffles weren't overly sweet, and were complemented nicely by a simple blueberry syrup/sauce on top.



BLUEBERRY WAFFLES (Adapted from VeganYumYum)
Made 6 large Belgium Waffles

2 Cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 Tbs Sugar

1 (6oz) Container Blueberry Yogurt
1 1/3 Cup Milk
1/3 Cup Oil

1 Cup Fresh Blueberries
Spray Oil for the waffle iron


Preheat your waffle iron.

Mix all the dry ingredients together well with a whisk. Add the wet ingredients & whisk until combined. Gently fold in berries.

Spray your waffle iron with a little bit of oil. Follow the baking instructions for your waffle maker. (Mine has a measuring cup for the batter, and beeps when the waffles are done - I found that they needed another 1-2 minutes after my maker indicated they should be done.)



BLUEBERRY SYRUP(From A Yankee in a Southern Kitchen)

1 container fresh blueberries
1/2 cup sugar
1/4 cup water

Heat above ingredients in a small sauce-pan till bubbly and boiling, cook till it thickens slightly.

Serve warm over waffles.

(When it cools completely, it has a texture similar to cranberry sauce).

ENJOY!