Blueberry Dutch Baby Pancake with Whipped Mascarpone and fresh berries

My most-favoritest food forever and ever are pancakes, especially blueberry pancakes.  Now, I know that "favoritest" is not a word, but I needed to describe the depth of my feelings for pancakes.  So, with that being said, let's get on with this fantastic version of pancakes.

So this dish is not just any old blueberry pancake--it's a giant delicious pancake cooked in a sizzling skillet. It gets all puffy and beautiful when it cooks.  Actually its official name is a Dutch Baby or a German Pancake and it is so easy to make.

Blueberry Dutch Baby Pancake 
with Whipped Mascarpone and fresh berries

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for the pancake:

4 large eggs
⅔ cup buttermilk
⅔ cup flour
2 teaspoons vanilla extract
½ teaspoon sea salt
4 tablespoons butter
1 cup fresh blueberries

for the whipped Mascarpone:

1 cup heavy whipping cream
¼ cup sugar
4 ounces mascarpone cheese
1 teaspoon vailla
1 teaspoon lemon juice
powdered sugar for garnish

Preheat oven to 425 degrees.  Place a large cast iron skillet in the oven to heat while you make the batter for the pancake. In a blender place the eggs, buttermilk, flour, vanilla extract, and salt. Blend on high speed until completely smooth.  Add the blueberries, stirring gently to mix.  Let mixture rest for at least 10 minutes.  Place butter in the hot skillet to melt and lightly brown, being careful not to burn butter.  Take skillet out of the oven once the butter is browned and pour the pancake mixture into the skillet.  Cook for 21-25 minutes.

While the pancake is cooking, make the whipped mascarpone by placing the whipping cream, sugar, mascarpone cheese, vanilla, and lemon juice in a bowl.  Beat until soft peaks begin to form, approximately 5 minutes.

Once the pancake is ready, remove from the oven and top with powdered sugar, whipped mascarpone, and fresh berries.




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