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September 9, 2012

Oven-Puffed Pancake with Berries


I discovered this tantalizing recipe over at Two Tarts (a marvelous blog with creative recipes and gorgeous photographs) earlier this spring. I quickly pinned it to my Kiss the Cook board over at Pinterest and promptly forgot all about it. That is, until my favorite (and only) granddaughter came to visit last month. If you've seen the recent photos from her visit, you know that we spent quite a bit of time in the kitchen, as she loves to cook just as much as I do. When I showed her Dulcie and Sarah's recipe, she quickly said, "Nanny, we have to make that today!" Since we already had the fresh berries, and the remaining ingredients are staples of my pantry and refrigerator, it was a no-brainer.

Two Tarts says:
I'm all for pancakes in the morning, but I am not a fan of standing at the stovetop endlessly pouring and flipping. The oven-puffed pancake (a.k.a., Dutch baby, Dutch pancake, German pancake) is the solution. Pour it in, bake it, and you are ready to go in a flash. Plus, with the dramatic puff as it emerges from the oven -- and then the warm custardy center -- this pancake has a whole lot more pizzazz than the usual flapjack.

This is such a quick and easy recipe! Perfect for a budding chef to tackle by herself.









Oven-Puffed Pancake with Berries

From Hay Day Country Market Cookbook
 
  • 3 tbs unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup blueberries, raspberries, or blackberries (or combination), fresh or frozen
  • powdered sugar, for sprinkling

1. Preheat the oven to 450 F. Place the butter in a 10-in oven-proof skillet (preferably cast iron), and place it in the oven.

2. Combine the flour and salt in a large mixing bowl. In another bowl, whisk together eggs, milk, and vanilla. Add this to the dry ingredients, and whisk until combined and smooth.


3. Wearing an oven mitt, remove the hot skillet from the oven (the butter should be bubbling), and pour in the batter all at once. Sprinkle the berries evenly over the top, and return the skillet to the oven. Bake until the pancake is nicely browned and puffed around the edges, 12 to 15 minutes.
 

4. Remove the pancake from the oven (don't forget that oven mitt!). Carefully transfer to a serving platter, and sprinkle with powdered sugar.

And the verdict?



Be sure to check out Two Tarts here. I'm planning to try their Ricotta Pancakes with Blueberries later this week, as fall temps have me craving breakfast for dinner!

Please visit Beth Fish Reads for more Weekend Cooking.


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29 comments:

  1. This looks really yummy, Les! Glad you and your grandgirl enjoyed making it.

    Love your Nebraska football decoration. Well, it would be nicer if it was a Longhorn, LOL. :-)

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    1. It was absolutely delicious, Kay. The only negative is that it doesn't keep very well. Since we baked it on a weekday, it was just the two of us to share that big pan. I even had a second helping! Afterwards, I wrapped it up in foil, hoping to reheat it the next day. Forgot all about it and by the third day it looked pretty mushy. So. Long story short, this works best if consumed by several people!

      I have quite a few "door art" decorations. The Husker football will stay up for the next few months, although I'll switch it out for a pumpkin when they aren't playing. Wish it had brought us better luck last Saturday. :(

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  2. This looks so easy and good. My secret to flipping all those Sunday morning pancakes was to teach The Old Man to make them, but he will probably like your technique too.

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    1. It is easy and good. Better than good, actually! I still enjoy making buttermilk pancakes (and I do the flipping), but this is a wonderful dish to serve at a brunch when I don't want to be stuck in the kitchen...or doling out 8 pancakes at a time.

      Thanks so much for stopping by!

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  3. Oh man, my mouth is watering. That looks delicious!

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    1. It is! And very simple to make. I'll bet you have all the ingredients with the exception of the berries. Give it a try this weekend!

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  4. I have only had a Dutch baby pancake once before and I agree with you it is easy and so good., love your version here. Great photos too.

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    1. Thanks so much, Pierce. I was thrilled to stumble upon such an easy recipe to try while my granddaughter was visiting last month. She loves to cook and I really didn't have to do anything except lift the hot skillet out of the oven. She did the rest!

      So nice of you to stop by. I'm enjoying all my new visitors.

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  5. Yum yum yum!! We love German Pancakes but always make them in the oven and I've never thought to include berries. I'll have to try this--I bet Elle would gobble it up, too.

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    1. Yes, yes, yes!! It's very yummy. I'll bet the babe would love it, too! This was actually made in the oven. The picture of it on the stove top was taken right after I took it out of the oven. Oooh, I just had a thought. For those days when I'm out of fresh fruit, I'll bet I could use some raspberry jam and powdered sugar on top after plating. Oh, boy. I know what I'm fixing for dinner tomorrow night after my 9 hour shift. Easy peasy lemon squeezy! :)

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  6. Anonymous4:33 PM

    Wow! That looks great, and very easy. Even I could make that (;

    Jen

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    1. Of course you could. And so could the girls!

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  7. I agree, standing there making pancake after pancake is annoying, this is perfect!

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    1. I still like regular pancakes, though. This is just a nice alternative. And without the addition of syrup and butter, plus all that good fruit, it seems healthier. ;)

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  8. What a perfect way to use my mom's cast iron skillet she just gave me!

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    1. I agree! I'm always looking for reasons to use my cast iron skillet (which was given to me by a very good friend). It's great for frying up burgers when it's too cold to use the grill, or searing steaks before putting them (in the pan) in the oven, or making country fried potatoes. Not so good for fried or scrambled eggs, though.

      Thanks for visiting, Peggy Ann!

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  9. That looks delicious!! And I have frozen blackberries from our vine just waiting.

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    1. Oooh, I'll bet fresh blackberries would be marvelous! You're lucky to have your own vine!

      Thanks for stopping by!

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  10. That is beautiful! And so is the little cook!

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    1. Thanks, Joy. She's a real sweetheart, too.

      I see you're reading Sarum. I loved that book, but it took me forever to finish! I managed to get it done right before my first (and only) trip to England almost 20 years ago. It was so much fun to see all the places I'd read about, including Salisbury Cathedral. Great book! Someday, I'll try another by Rutherfurd. Perhaps on audio. ;)

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    2. I'm really enjoying Sarum, but it is taking awhile. My motivation is a trip to England, too! I'm planning a trip for a year from now, so I have some time to read some heavy books before then!

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  11. OMG this looks fabulous. Now I have to hope, hope, hope there are berries at the farmer's market tomorrow. But, really, I bet I could make it with just about any fruit.

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    1. It is! And I agree. I'll bet any kind of fruit would be good. Maybe peaches? I also think you could make it without the fruit and add preserves and powdered sugar after removing it from the oven. Hope you get a chance to try it!

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  12. Oh wow, this looks delicious! I just need to (finally) get a cast iron skillet. Useful for so many scrumptious things...

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    1. I love my cast iron skillet! I use it for just about everything except eggs.

      Thanks for stopping by!

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  13. I love the look of satisfaction and a job well done on her face!! This looks divine. I must try it!!

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    1. She is quite the confident chef. :) Yes, you should try this recipe. Easy and delicious. What more could you want?

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  14. I've made similar to this, though always with apple. the berries would be wonderful. I think I had better do this again, soon.

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    1. Ooooh, I'll bet apple would be great, especially now that fall is near.

      Thanks again for stopping by. Loved your double-rainbow pictures!

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