Saturday, June 23, 2012

Berry Dutch Baby Pancakes

I stumbled upon this breakfast idea this week and we've already eaten it twice for breakfast. The idea of eating Dutch pancakes for breakfast isn't anything new to me but this recipe has a few tweaks that I really like. First, cooking it in a dutch oven pan really gives a yummy crispy flavor to the bottom and outer edges. Second, I LOVE the addition of berries! Dutch pancakes have always been a little bland and I felt like I was eating a lot of empty calories with the bread and syrup but the berries add great flavor and therefore no syrup (sugar) necessary! I also love that the recipe does NOT include sugar.

The only kink I need to still work out is size. This dish may be a little small for my family. My kids and I have been eating without Dad for a week and this dish leaves us pleasantly satisfied so I may need to double the recipe and use my large and small cast iron pans when Daddy gets home. I think Dad could eat an entire pan all by himself and with only three eggs that at least won't make me a guilty wife.

Berry Dutch Baby Pancake

3 T butter
3 eggs
1 cup milk
1/2 tsp salt
1 tsp vanilla
zest of half a lemon (optional)
3/4 c flour
1 cup frozen berries
powdered sugar, syrup, or topping of choice

  1. Preheat oven to 450 degrees. Place the butter in a 10-12 inch oven proof skillet (I like cast iron) or a 7 x11 inch baking dish. Place pan in the oven to melt the butter while the oven preheats.
  2. In a blender combine the eggs, milk, salt, and vanilla. Blend until well blended.
  3. Add the flour to the blender and blend until smooth.
  4. Remove the skillet or pan from the oven. Make sure the butter is completely melted and pour the batter from the blender into the pan.
  5. Sprinkle with the frozen berries and bake until puffed and browned for about 12 to 15 minutes.
  6. Cut into 4 pieces and serve with sprinkled powdered sugar or syrup.

Who Dished it first? Real Mom Kitchen

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