Blueberry's seem to constantly be on sale in my area so like every other crazy ass vegan I add them to my shopping cart like it's the last time 'll ever see them. Needless to say, I almost always have a few rolling out of my fridge every time the door is opened. This week was determined to use every last blueberry in my fridge. I decided to make a vegan "Dutch Baby," which is basically a huge glamorous yet rustic pancake made in the oven in a cast iron skillet. I topped it with vegan whipped cream and maple syrup after letting it cool for about 6-7 minutes. It was delicious.....
I used a 9 inch cast iron skillet you could use a varied size but not by more than an inch smaller or larger
5 tbs of vegan butter melted
5 tbs of white sugar
1 tsp of vegetable oil
1-1/2 tsp of vanilla extract
1 cup of warm non dairy milk (I used oat milk)
1 cup of self-rising flour
1 cup of blueberries
vegan whipped cream
Preheat *375 F
In a medium size bowl mix together the melted butter, oil, sugar and vanilla.
Using a whisk add in the self rising flour and milk (Do not over mix)
Stir in the blueberries
Now coat your cast iron skillet with butter and pour in the batter and cook on the middle over rack for about 8-10 minutes. or until you see the classic pancake holes start to form..
Once they form drizzle a little additional melted butter and place the oven on broil for about 2 minutes so that the top begins to brown.
Remove from the oven and cool for about 6-7 minutes then drizzle on vegan whipped cream and maple syrup. The cream will melt all over the Dutch baby creating a wonderful maple cream.