Description
If you’re looking for something impressive to make for someone special, I suggest this Blueberry Lavender Dutch Baby. As stunning and pretty as Dutch baby pancakes are, they’re actually so much easier than regular pancakes. The oven does most of the work for you, and there’s no standing over the stove, flipping and babysitting pancake batter. This one is flavored with hints of lavender and doused in an easy but spectacular blueberry syrup!
Ingredients
For the Lavender Sugar:
- 2 teaspoons dried culinary lavender leaves
- 1 cup granulated sugar
For the Blueberry Syrup:
- 1 cup frozen or fresh blueberries (no need to defrost if using frozen berries)
- 3 tablespoons of the lavender sugar (or more, to taste)
- Juice of 1 lemon
- 1 teaspoon cornstarch
For the Dutch Baby:
- 1 cup all-purpose flour
- 2 tablespoons of the lavender sugar
- 1 teaspoon kosher salt
- 1 cup whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon lavender extract
- 4 tablespoons unsalted butter
For Serving:
- The blueberry syrup
- Fresh whipped cream
- Fresh blueberries
- The lavender sugar, for dusting
Instructions
For the Lavender Sugar:
Place the sugar and lavender flowers in a food processor and pulse for 30 seconds or so, or until the lavender is mostly pulverized and the sugar is fragrant. Store in an airtight container.
For the Blueberry Syrup:
- Place the blueberries and sugar in a small saucepan with a splash of water. Bring to a boil and then reduce the heat to a simmer and cook for 5 minutes or until the blueberries start to burst and release their juices.
- In a small bowl, whisk together the lemon juice and cornstarch until smooth. Pour the mixture into the blueberries and simmer for another few minutes until the syrup is thickened and glossy.
- Taste and add more sugar, as needed, to meet your taste (the amount of sugar needed will depend on the sweetness of your blueberries).
For the Dutch Baby:
- Preheat the oven to 400°F and place a large (10- or 12-inch) skillet in the oven while it preheats.
- In a large bowl, whisk together the flour, lavender sugar, and salt.
- Whisk in the milk and the eggs, along with the lavender and vanilla extracts, mixing until the batter is smooth.
- Once the oven reaches temperature, add the butter to the skillet and allow it to melt. Swirl the butter around the hot skillet to lightly coat and then pour it into the batter. Mix it in and then quickly and carefully pour the batter into the hot skillet.
- Place the skillet into the oven and bake for 20-25 minutes or until the Dutch baby is puffed, golden, and crisp around the edges.
- While it bakes, prep all of your toppings so that you can serve it immediately upon taking it out of the oven.
To Serve:
Remove the skillet from the oven and immediately top with the blueberry syrup, whipped cream, a dusting of lavender sugar, and fresh berries. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: breakfast
Keywords: blueberry lavender Dutch baby, Dutch baby pancake, fresh blueberry syrup, homemade blueberry syrup, blueberry lavender syrup, breakfast and brunch recipes, lavender sugar