Dutch Baby Pancakes with Wild Blueberries

It’s breakfast time like you’ve never seen it before. Unless you happen to be @phototypehfx. This power couple knows how to live well, and start their mornings right. Andrew Donovan & Crissie Brenton, the two in question, have been experimenting with our Wild Blueberry Superfruit Puree on their classic dutch pancake recipe. The results are pretty unbelievable.

Ingredients:

Pancakes

4 large eggs
1 cup all purpose flour
1 cup whole milk
3 tbsp melted butter
3 tbsp coconut oil

wild BLUEBERRY CURD

1 cup Superfruit PUREe
3 eggs (beaten)
¼ cup sugar
6 tbsp butter (unsalted and cubed)
1 tsp lemon juice
1 tsp lemon zest

Procedure

to make the wild Blueberry curd

Using a double boiler on medium heat, add the wild blueberry puree, sugar, eggs, lemon juice and zest, whisking to combine. Slowly add one cube of butter at a time and whisking constantly so as eggs do not cook and separate the curd. Once all ingredients are in the bowl, cook over low heat for 5 minutes, stirring constantly. Should coat the back of the spoon. Take off heat and let cool completely before serving.

Pancakes:

Preheat oven to 450° with cast iron pan in the oven. In a blender, add all ingredients (except coconut oil) and process on high for 30 seconds or until batter is well combined. Place batter in fridge for 15 minutes while pan is heating in the oven. Add coconut oil to hot pan and set heat 5 minutes. Pour the batter into the hot pan and return to oven. Bake for 15-18 minutes. Let cool slightly before serving, and top with wild blueberry curd! Serves about 4 people.