Saturday, August 16, 2014

Rosie Makes A Dutch Baby Pancake With Roasted Strawberries And Blueberries.

 This morning I made a side dish for my boys-
a Dutch Baby Pancake.
This was quite well-received,
so I'm passing on the recipe to my readers
just in time for a relaxing Sunday brunch.

 Dutch Baby Pancake
1 large egg
3 ounces cream
1 TB sugar
1/4 cup flour
1/2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp grated nutmeg
1 TB butter
handful of strawberries, hulled and quartered
1/3 cup blueberries
1 TB sugar
powdered sugar for sprinkling

Heat oven to 425° with a 6-inch cast iron skillet.
Whisk eggs, cream, and sugar.
Whisk in flour until batter is smooth,
then add vanilla, cinnamon, and nutmeg.

When oven is heated, remove skillet and melt butter in the skillet.
Use a brush to coat the entire skillet.
Pour batter in skillet and bake at 425° for 10 minutes.
While the pancake bakes, prepare strawberries.
Place strawberries and blueberries onto foil-lined pan
 and sprinkle 1 TB sugar over top.

After 10 minutes, reduce heat to 350°.
Place berries in oven next to pancake and bake another 10 minutes.
After 10 minutes, the Dutch Baby should be browned and puffy.
Remove from oven.

Pour berries over top and sprinkle with powdered sugar.

If you would like to drizzle some REAL maple syrup
or heated-up pourable Nutella,
I wouldn't stop you.


No comments: