Sunday, June 17, 2018

Lemon Blackberry Dutch Baby Pancake

I love breakfasts that will wake up the house with wonderful smells. This pancake smells like a fresh blackberry pie as it bakes in the oven. Feel free to switch up the fruit in this recipe based on the what is in season - I recommend peaches, raspberries or pitted dark sweet cherries.



1. Preheat oven to 425. Place a cast iron skillet (or other oven-safe skillet) in the oven to warm up.
2. Place flour, milk, cream, eggs, sugar, vanilla and salt in a food processor and process until smooth. Add lemon zest and pulse to combine. Let rest for 10 minutes.



3. Melt butter in the preheated cast-iron skillet and add the pancake batter. Dot the pancake with berries and bake for 15 minutes.



4. Drizzle the pancake with syrup and serve straight from the pan or cut into slices.




Lemon Blackberry Dutch Baby Pancake
Serves 2-3

All you need:
1/2 cup all-purpose flour (gluten-free or regular)
1/4 cup milk
1/4 cup cream
2 eggs
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Zest of 1 lemon
2 tablespoons unsalted butter
1/4 cup fresh or frozen blackberries
Pure maple syrup, for drizzling

All you do:
1. Preheat oven to 425. Place a cast iron skillet (or other oven-safe skillet) in the oven to warm up.
2. Place flour, milk, cream, eggs, sugar, vanilla and salt in a food processor and process until smooth. Add lemon zest and pulse to combine. Let rest for 10 minutes.
3. Melt butter in the preheated cast-iron skillet and add the pancake batter. Dot the pancake with berries and bake for 15 minutes.
4. Drizzle the pancake with syrup and serve straight from the pan or cut into slices.

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