Like most people I love a lazy Sunday morning – the type of day when you can sleep-in then stay in your jammies for hours. Like most people we are always go go GO so a lazy Sunday is a rare event. Last weekend we managed to sneak in a slow start. The cherry on top of a relaxed morning at home is a delicious breakfast that you would never usually have time for.
I found Martha Stewarts’s recipe for blueberry Dutch pancakes and made the batter on Saturday night. It took mere seconds to whiz together in the blender. In the morning I preheated the oven, gave the mixture another quick blitz, and a while later we were eating Dutch pancakes.
Miss 7 couldn’t get her head around the fact that Dutch pancakes are baked, not fried, and kept asking to flip them. This is a perfect do-ahead dish for a brunch or dessert – just add vanilla ice cream.
I used a 21cm frying pan. If you are going to put your pan into the oven ensure it doesn’t have any plastic or rubber-coated handles, unless you want a toxic smell and a ruined pan in your home.
4 large eggs
1 cup milk
1 cup plain flour
1/4 cup caster sugar
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons unsalted butter
1 cup blueberries (I used Australian frozen berries, undefrosted)
LET’S GET TO IT:
Preheat oven to 190C and spray a frying pan with cooking spay.
Melt the butter and add to pan, then blitz the ingredients (except the berries) in a blender until combined. Do this night before and leave in the fridge if you like.
Tip batter into pan, then scatter over the berries.
Bake for 25 minutes until the top is puffed up and cooked through. Keep an eye on cooking times – different size pans will require different cooking times.
Remove from oven, cut into wedges and serve immediately with maple syrup.