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Blueberry Dutch Pancakes

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Recipe photo courtesy of Marcus Nilsson

To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake.

Source: Martha Stewart Living, June 2012
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142
  • lisa_H
    26 MAY, 2015
    Can this be made in a casserole dish? I don't have cast iron (or like it).
    Reply
  • Bertha Fox-Dominguez
    30 AUG, 2014
    Adding butter to a skillet that has been heated on high is ill-advised. The butter will burn instantly and ruin your pancake. Please edit this article accordingly.
    Reply
  • Flmmssh Mh
    11 FEB, 2013
    nice
    Reply
  • Rebstarr
    21 JUN, 2012
    Ten minutes is not enough to properly season a new pan. Here's a link that will tell you how to season a new pan or re-season a pan. After use, wipe it out. If that doesn't clean it, GENTLY use a nonabrasive nylon scubber. Do not use soap or a scouring pad, and NEVER put it in the dishwasher. If you need to use soap, re-season it. BTW, I never buy new pans. I buy old ones at antique stores that have been seasoned by many years of use. http://whatscookingamerica.net/Information/CastIronPans.htm
    Reply
  • MKParker
    3 JUN, 2012
    Your dutch baby stuck to the pan most likely because you didn't season the pan. To season the pan, coat the pan with canola or some other vegetable oil and put in the oven at 350 for 10 minutes. When you wash the pan just use a paper towel. If you have to clean it with soap and water, re-season the pan as noted above. The pan will over time have a natural non-stick coating that has been better than commercial non-stick in my experience.
    Reply
  • MS10904290
    2 JUN, 2012
    This was great. The only problem I had was that I purchased the 12 inch pan and the pancake stuck to the bottom. Does anyone know why. Maybe I didn't use enough butter.
    Reply

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