Pistachio Butter Dutch Baby.
If you’ve never had the puffed up love that is a dutch baby before, you are in for a TREAT.
Breakfast is served! This perfect dutch baby is a lovely light breakfast with a rich topping.
I’m totally craving it right now.
I didn’t grow up eating a dutch baby for breakfast or anything. It wasn’t until a few years ago when I first tried it. But I’m completely obsessed and also love the idea of making one for a holiday tradition or something. It’s so fluffy and delicate and doesn’t leave you with that heavy feeling or in a carb coma like traditional pancakes do.
And it’s super EASY too!
The best part of this dutch baby? The pistachio butter. And the pistachio sugar!
First up, the butter is a compound butter, not a nut butter. As in – I mixed a bunch of chopped pistachios into softened butter. DREAMY. I’ve done this before and have even used it on savory dishes and it’s delish. You will love it so much.
In fact, I’ve done it on actual pistachio pancakes before! So it’s like… pistachio butter inception? Pistachio butter dutch baby is almost a big pistachio butter pancake. So here we are.
Then, I crushed some more pistachios into a powder – until they were allllllmost reaching butter status. But right before they got creamy, I stirred them into powdered sugar, ultimately making some pistachio sugar. YES.
Pistachio sugar. I’d like to sprinkle this all over my life.
Drop on some fresh blueberries, slice this baby up and go.to.town.
Pistachio Butter Dutch Baby
- 2 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- 3 large eggs
- 3/4 cup milk
- 1 tablespoons vanilla bean paste
- 1 cup blueberries chopped
- 3 tablespoons finely ground pistachios
- 6 tablespoons unsalted butter
- 3 tablespoons finely ground pistachios almost to powder
- 1/4 cup powdered sugar
- Preheat the oven to 400 degrees F. Place the butter in a (8 or 9 inch) cast iron (or oven safe!) skillet or baking dish. Place it in the oven just until it melts.
- Whisk together the flour, sugar, cinnamon and salt in a large bowl. In a smaller bowl, whisk together the eggs, milk and vanilla paste. Stir the wet ingredients into the dry, whisk until no lumps remain. Take the skillet out of the oven and pout the batter in. Place it right back in the oven and bake for 18 to 20 minutes, or until puffed and golden.
- Remove the dutch baby and immediately add a few scoops of the pistachio butter. Dust on the pistachio sugar and top with blueberries. Serve warm!
- Whisk together the butter and pistachios until combined. You can use it just like this or place it in the fridge to harden a bit. If so, you can wrap it tightly in plastic wrap and store it until needed.
- Whisk together the pistachios and powdered sugar. Use a fine mesh strainer to sprinkle.
Maybe I’ll just make it my weekly tradition.