I’m like a lot of people and spend way too much time watching mindless short videos on the internet. The other day, as I was wasting my time on Facebook, something in “Reels and Short Videos” caught my eye and I clicked on it. One video led to another and then there was “Blueberry Dutch Baby”.  I must have watched that video at least half a dozen times, furiously scribbling trying to write down the recipe only catching several words on each playing.

It was the word “blueberry” that caught my eye first, as I still had some blueberries left over from the WW Blueberry Poptarts I made the week before.

Ingredients:
4 eggs
1/2 cup milk
1/2 cup flour
1 tsp vanilla
4 Tablespoons melted butter (divided)
3 Tablespoons sugar
Pinch Salt
Blueberries or any other berry of your choice, or omit entirely

Directions:
Preheat oven to 450 °
Mix together all the ingredients except for 2 tablespoons of butter.
Melt the remaining 2 Tablespoons butter in an oven-safe skillet and add the berries. Pour batter into skillet and bake for 15 minutes.
The batter will puff up but when it’s removed from the oven, it will fall.

I dusted it with powdered sugar and served it with syrup.

To download this recipe in PDF form click: BLUEBERRY DUTCH BABY

To me, it tasted very much like the special pancakes my grandmother used to make for us that we just called “Grandma’s Pancakes“.  It wasn’t until much later in life I learned that these pancakes were most likely Belgium pancakes.
Why such a funny name like “Dutch Baby”? According to americastestkitchen.com,

German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions.