A delightful twist on the classic Dutch Baby, this recipe combines the flavors of blueberries and cream cheese in a baked pancake.
Preheat your oven to 425°F and place an ovenproof skillet with the butter inside to melt as the oven heats.
Ensure the butter is fully melted but not browned for the best flavor.
In a mixing bowl, whisk together the eggs and salt until combined. Add the milk and whisk again.
Whisking the eggs thoroughly ensures a light and fluffy batter.
Gradually add the flour to the wet mixture, whisking until smooth.
Adding the flour slowly prevents lumps in the batter.
Pour the batter into the preheated skillet with melted butter. Sprinkle the blueberries evenly over the batter.
Distribute the blueberries evenly for consistent flavor in every bite.
Bake in the oven for 20-25 minutes until the pancake is puffed and golden brown.
Avoid opening the oven door during baking to maintain even heat.
In a separate bowl, beat the cream cheese, honey, and cinnamon until smooth and creamy.
Ensure the cream cheese is softened for easier mixing.
Serve the pancake hot, topped with the cream cheese mixture.
Garnish with additional blueberries or a drizzle of honey for extra sweetness.
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