Make your weekend a little bit more special with these delicious and totally easy pancakes.
Breakfast is sacred in our house. Especially on weekends. The rush of the weekday behind us, I look forward to having extra time in the morning to make something a little extra special.
Weekdays may call for oatmeal and yogurt parfaits, but having the leisure of the weekend means only one thing: pancakes.
We flip them every weekend, but once in a while, it's nice to leave the flipping to the oven. For the ultimate in simplicity, this mixed berry Dutch baby pancake rises to lofty heights in the oven, puffy and light, leaving you more time to sip that coffee while it's hot.
Once it emerges, sprinkle it generously with a snowy shower of powdered sugar and slice to dig in. The tender cake yields bites of strawberry and blackberry with each bite, sweet and warm.
And with that, another weekend of unwinding begins. Indulge with this Dutch baby on Saturday…and leave the cereal for Monday.
Makes one 12-inch pancake (or smaller pancakes, if batter is divided into individual servings).
4 tablespoons unsalted butter
3 large eggs
3/4 cup buttermilk
3/4 cup flour
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups mixed berries (strawberries sliced)
Powdered Sugar
Preheat the oven to 425 degrees F. Slice the butter into cubes and place in a large cast iron skillet or Dutch oven (no lid). Place the skillet in the oven and let the butter melt.
Meanwhile, in the bowl of a blender or food processor, blend the eggs until foamy. Add the buttermilk, flour, sugar, salt, and vanilla and blend until combined.
When the butter is fully melted, swirl it in the pan to evenly coat the surface. Be sure to use oven mitts as the handle(s) will be hot. Pour the batter in the skillet and scatter the berries. Return the skillet to the oven and bake for about 25 minutes or until the pancake has puffed and is golden brown.
Remove from the oven and cut into wedges. Sprinkle with powdered sugar and serve immediately.
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