Buckwheat Dutch Baby Pancake with Blueberries // I Ate That
 
 
A buckwheat dutch baby with bursting blueberries!
Author:
Serves: Serves 2
Ingredients
  • ⅓ cup (50g) plain flour
  • ¼ cup (35g) buckwheat flour
  • 3 eggs
  • ¾ cup (185ml) milk
  • 2 tbsp sugar
  • zest of 1 lemon
  • 2 tbsp butter
  • handful fresh blueberries
For the sauce:
  • 1 cup fresh blueberries
  • juice of half a lemon
  • 1 tbsp sugar
Instructions
  1. To make the sauce, place all the ingredients into a small saucepan and bring to the boil. Cook until the blueberries burst, and the liquid is slightly syrupy.
  2. Preheat the oven to 200C/400F and place an 8 inch cast iron pan, or similar sized baking dish into the oven.
  3. Place the flours, sugar and zest into a mixing bowl and add the eggs and start whisking them in.
  4. Once the eggs are broken up, start streaming in the milk and whisk until smooth.
  5. Remove the hot pan, carefully, and add the butter. Let the butter foam, and then pour in the batter, scatter over the blueberries and place back into the oven immediately.
  6. Bake the pancake for 15-18 minutes until puffed and golden. Serve with the sauce and a splodge of greek yoghurt if desired.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/02/buckwheat-dutch-baby-pancake-with-blueberries.html