Dutch Baby Pancakes
We are always making savory breakfast dishes whether it is a quiche, a frittata, or a casserole. So, last Sunday we decided to change things up and make a sweet Sunday breakfast dish!
Whenever we have made pancakes in the past we always do it the traditional way, making one at a time which can be very tedious and time consuming. While we love a good traditional pancake, we decided to give the Dutch Baby Pancake a try! This recipe is super easy to follow, and you can add whatever fun toppings you would like! We decided to go with some simple fresh berries, and they were perfect with this delicious breakfast dish!
We had so much fun making this dish and then of course eating it too. We sat at the table for so long and drank mimosas with fresh squeezed orange juice and ate our pancakes. It was such a great Sunday morning brunch, I am already looking forward to another brunch this Sunday!
We are hoping to try to do a Dutch Baby Pancake recipe with apples and cinnamon later in the summer since we enjoyed this one so much. So, keep an eye out for that dish and some more sweet breakfast recipes because we were very pleased with this one!
a. Ingredients:
Fresh berries for garnish (we used blueberries, raspberries, and blackberries)
2 cups of milk
4 eggs
1 tsp of vanilla extract
1 1/3 cup of all-purpose flour
4 tbsp of sugar
½ cup of butter
Juice of 1 lemon
Powdered sugar for garnish
b. Directions:
In a 9 by 13 inch baking dish add the butter; place the dish in a 400 degree oven and let the butter melt completely making sure it doesn’t brown or burn
Using a blender combine the eggs, milk, flour, and sugar; pour this mixture over a metal spoon on top of the melted butter in the baking dish
Cook for approximately 25 – 30 minutes or until the pancake is set and the edges are golden brown
Garnish the pancake with the lemon juice, powdered sugar, and fresh berries then serve immediately
