Foodie Friday: Dutch Baby with Blueberry Sauce

No, I am not advocating munching on infants from the Netherlands, but rather brunching on a delicious puffy oven pancake. It is super easy to make and even easier to enjoy. It would be a great easy dish to serve when you have company over for breakfast or brunch...looks impressive, but SO simple.

First off, I made Abby Dodge's delightful blueberry sauce. I have had it on everything from French toast to ice and adore it. This recipe is from her wonderful cookbook, The Weekend Baker.

Ingredients: 

• 3 pints fresh blueberries, rinsed and dried
• 2/3 cup granulated or firmly packed light brown sugar
• 2 teaspoons fresh lemon juice
• ½ teaspoon finely grated lemon zest
• Pinch of table salt

Method:

• In a medium saucepan, combine 1 ½ cups of the blueberries (about ½ of the total amount), brown sugar, lemon juice, lemon zest and salt. 
• Bring to a boil over medium heat, stirring frequently. 
• Reduce the heat to low and simmer, stirring constantly, until the berries are soft and the liquid is syrupy, about 3 minutes. 
• Slide the pan from the heat and add the remaining blueberries.
•  Using the back of a spoon, gently press the fresh blueberries against the side of the pan until lightly crushed.

The pancake comes together in a flash and tastes like brunch ought to when smothered in this sauce. 

Ingredients:

• 2 tablespoons butter or margarine
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 teaspoon salt
• Powdered sugar, if desired

Method:

• Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
• In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
• Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.