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!

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