A traditional Dutch Baby pancake recipe has been kicked up a notch with the addition of healthy, low fat, Stonyfield yogurt and plump, juicy blueberries.
Grease a 9-inch cast iron or oven proof skillet with butter or oil
In a blender or medium bowl (with a whisk), blend together the flour, milk, yogurt, eggs, and vanilla extract.
Melt the butter in the skillet on the stove top, over medium high heat. Once melted, distribute the blueberries across the bottom of the skillet and carefully pour the pancake batter into the pan, making sure to entirely cover the bottom.
Place the pan into the oven and bake for 20-25 minutes. Remove from oven and wait one minute before using a spatula to transfer the pancake to a serving plate.
Garnish with fresh blueberries and a dollop of vanilla yogurt and serve with your favorite pancake toppings.
Notes
If you're using frozen blueberries, add them into the pan when you add the butter. If using fresh, add them after the butter has melted.