Friday, February 7, 2014

Dutch Baby Pancakes

When our friends came over to watch Anne of Green Gables,
we made these delicious blackberry and raspberry Dutch Baby Pancakes for breakfast.
In the oven, they puff up about 2-3 times the size of the ramekin!
It's so much fun to watch them rise and not spill over!
They are delicious served warm with maple syrup and fresh berries.
I highly recommend you try these this weekend!!!

Dutch Baby Pancakes
Recipe based off Williams-Sonoma
6 Tbsp. buter
4 large eggs
1 c. milk
1 c. flour
1 Tbsp. sugar
1 tsp. vanilla
fresh berries of your choice
powdered sugar for dusting

1.  Preheat the oven to 400 degrees.  Have ready 6 10oz. ramekins or 4 5 inch pie tins.  Divide the butter evenly among the dishes and place dishes on a cookie sheet and place in the oven.

2.  While the butter is melting, crack the eggs into a blender.  Blend on low speed for 1 minute.  While the motor is running, gradually pour in the milk,then the flour.  Blend until smooth.  Add the sugar and vanilla, and blend once more.

3.  Remove dishes from the oven and using a pastry brush, lightly brush the butter over the bottom and sides of the ramekin.  carefully pour equal amounts of batter into each dish.  Don't worry if it doesn't look like much, it will puff up!  Add a few berries (2-3 depending on how big they are).  Bake until golden and puffed up, 17-19 minutes.

4.  Transfer dishes to a serving plates and serve while they are hot.  Dust with powdered sugar and serve with syrup and berries.


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