A Dutch baby (alternatively called a Bismark, Dutch puff, or German pancake – a rose by any other name?) makes a great after school snack or light breakfast. Selling points include: it has plenty of protein and fat with a minimal amount of sugar; it can be made from all common pantry items; and it comes together in 5 minutes and bakes in 15. A treat? Most definitely! I wish you could have been in my kitchen to hear the shouts of excitement when I mentioned we were having Dutch baby for snack. No one had to be asked twice to sit down at the table.
Since I had blueberries in the refrigerator that needed to be used, I decided to add them to the Dutch baby. Blueberries are native to North America and were mainly foraged from the wild until the 1920s, when ‘highbush’ blueberries were first developed (Harold McGee). However, wild blueberries can still be found in abundance today. For late summer hikes in New Hampshire’s White Mountains, we choose destinations that involve open ledges along the trail and summit, which are typically lined with overflowing blueberry bushes.
Although blueberries make for a delicious Dutch baby, any fruit will work and I encourage you to experiment with whatever you have around. If you decide to use a fruit that takes longer to soften, such as apples or plums, add them to the pan along with the butter during the pre-heating step, giving them a head start at cooking.
**Update 7/10/16** For a delicious dutch baby with peaches, see this post. Fresh peach slices were added along with the butter during the pre-heating of the pan. Just prior to the addition of the batter to the hot pan, the peaches were flipped once.