Weekends can sometimes be hectic in our house. Between house and garden projects, family visits, hosting friends, and bike rides the weekend is over before it begins! But one thing I try not to compromise on is Sunday breakfast. Jacob gets up a bit early and gets coffee started, the pups outside, and I scramble downstairs and start breakfast. This Blackberry Dutch Baby has been a regular on the menu the past few weeks. If you've never made a Dutch Baby its basically a slightly eggier pancake, which I prefer because its a little lighter, packs more protein than carbs, and is mixed in the blender than popped into a hot oven. It's baked in a cast iron skillet, no flipping necessary, which means that I get to drink a hot cup of coffee instead of focusing on breakfast. The recipe below serves 2 ravenous adults.
Blackberry Dutch Baby
1 TBS Butter
1 Cup Whole Milk
3/4 Cup Whole Wheat Flour (I use spelt)
1/4 Cup Sugar
1/2 TSP Vanilla Extract
1/2 Pint Blackberries
Maple syrup and Greek Yogurt, for topping
Preheat oven to 450 degrees. It is super important that you put this pancake into a fully preheated oven, it won't puff up nearly as nicely if the oven isn't hot! Place butter in a cast iron skillet* and place in preheated oven to melt butter and warm the pan, being careful not to burn the butter. In a blender mix eggs, milk, flour, sugar, and vanilla extract for one minute until fully Incorporated. Swirl butter to coat pan, quickly pour in batter, and sprinkle with blackberries. Immediately pop into the oven and bake for 18-22 minutes. Its ready to remove from the oven when the center looks set and the edges are brown and the entire pancake is fluffy and looking a bit like a souffle. To serve cut into wedges top with Greek yogurt and maple syrup.
*If you don't have a cast iron pan I've also made this a pyrex baking dish and it came out fine!