There were 3 reasons to make this:

  1. I finally bought myself a cast-iron skillet! I was so excited about my purchase I think I told just about everyone (and now, the world). After no luck scowering garage sales and thrift stores looking for a skillet I could salvage, I decided to use a Williams Sonoma gift card I’d been holding onto for something special. I bought this one, and only ended up paying about $3 tax for it. Now I want to use it everyday!
  2. I dreamt of blueberry pancakes this weekend. They were piled high to the sky dripping in maple syrup and warm blueberries. Since then, I’ve been craving them. 
  3. Yesterday marked the first day of summer and a celebratory dish was in order.Since it’s still been a little gloomy lately, baking this pancake with fresh berries seemed the perfect fit.

Even with all my reasoning, something so simple and sweet really doesn’t need any excuses to be whipped up. Since I wasnt about to eat a sky-high pile of blueberry pancakes all by lonesome, I opted for this dutch version that can easily be cut up like a pie and even eaten as a dessert with some vanilla ice cream. So this was my summer solstice dinner… 🙂

 

Summer’s Dutch Baby Pancake

  • 4 eggs
  • 1 cup milk
  • 2/3 cup flour
  • 1/2 stick melted butter
  • 3 tbsp. sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. vanilla extract
  • 1 cup blueberries
  • 1/2 cup raspberries

Blend eggs, milk, flour, melted butter, sugar, vanilla, and cinnamon. Melt some butter in the skillet. Add berries, then add batter. Bake at 375 for 35 min. Dust with powered sugar when cooled.

*Add vanilla ice cream on the side for a simple dessert or maple syrup to top.

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