My recent cookbook purchases arrived this Friday and I got right to work using them in the kitchen this weekend. I couldn’t resist trying a recipe from the Joy the Baker Cookbook first. Joy’s book is stunning and sweet and everything you could dream it would be. Her recipes are incredible and I love how she wrote an intro for each one that mirrors the language and style of her blog posts. It’s such a treat!
I began with the pancake section of her book and selected her recipe for a Dutch baby. Have you ever made a Dutch baby? Oh my goodness, they’re amazing. A Dutch baby is a big pancake that you bake in a hot skillet in the oven. They puff up into a beautiful golden brown pancake that’s perfect for two or as a sweet side at brunch. They’re ideal for brunch entertaining because there’s zero flipping involved! Just prep the batter and set it to bake shortly after your guests arrive. Joy’s version featured toasted coconut and bananas, but since I had neither of those on hand I made a simple vanilla infused blueberry sauce. This breakfast served as the perfect Sunday treat; I can’t wait to try all the other recipes in the book!
Dutch Baby with Vanilla Blueberry Sauce inspired by Joy the Baker Cookbook
Serves 2 (makes one 10 inch pancake)
For the Dutch Baby:
- 2/3 cup flour
- pinch of salt
- 3 eggs
- 2/3 cup milk
- 3 T unsalted butter
For the Blueberry sauce:
- 1 cup blueberries (fresh or frozen)
- 1/3 cup water
- 1 tsp vanilla extract
- 2 T sugar
Make the blueberry sauce: Combine all ingredients in a small sauce pan. Set to medium low heat and let simmer for 12-15 minutes until berries have broken down.
Make the Dutch baby: Preheat the oven to 400°. Place the rack in the upper third of the oven. Put a 10 inch cast iron or oven safe skillet on the rack and let warm while you prepare the batter.
In a large bowl whisk together the eggs and sugar and thick and pale. Whisk in the milk, and then the dry ingredients. Stir well to combine.
Once oven is heated, carefully removed the pan from the oven and place the butter in the pan. Using potholders, swirl the butter around the pan so it’s completely melted. Quickly pour in the batter and put the pan back in the oven. Bake for 15- 18 minutes until browned and puffed. Top with blueberry sauce and serve immediately with powdered sugar or maple syrup.