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Posts Tagged ‘Strawberries’

With the arrival of quarts of fresh berries from my little strawberry patch, I had to decide what to do with the precious jewels. There’s something so special about harvesting my own berries and honoring them…so I made a Dutch Baby pancake.

The backstory of this little package of scrumptiousness comes from my childhood and my mother. When my sister, Becky and I were kids, Becky wouldn’t eat eggs. Mom found this recipe in the paper and thought it would be a great way to get eggs and some protein in my little sister, so she would make this pancake for us most mornings before school. A few years ago, I came across the same recipe online realized that it must have been the same one my mother used.

So here it is along with my own commentary:

Dutch Baby Pancake

Preheat oven to 425 degrees and place a 12 inch seasoned cast iron skillet in the oven when you turn it on

Ingredients:

2 large eggs

1/2 cup milk

1/3 cup all purpose flour (I like to use King Arthur”s White Whole Wheat flour – it adds a little nuttiness to the flavor)

1/4 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 tablespoons unsalted butter

2 tablespoons olive oil

In a medium bowl, whisk the eggs, then whisk in the milk. Add flour and whisk, then cinnamon and vanilla. There may be some small lumps of flour, don’t worry about these.

When the oven reaches temperature, remove the skillet, add butter and olive oil. Swirl the pan to melt and disperse the butter.

When butter is melted, pour in the batter and return to the oven.

Bake for 15 minutes. Remove from oven and enjoy.

I often top with my favorite marmalade or preserves but I decided to use my precious strawberries and a little sweetened sour cream.

This recipe makes a generous two servings. You can double the recipe and use a 16 inch skillet for a family of four. I usually serve this recipe for breakfast, but I’ve often thought it would make an elegant dessert as well – maybe baked in small individual pans.

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