Dutch Baby Pancake
If you're looking for a delicious breakfast treat that's easy to make and sure to impress, look no further than the Dutch Baby Pancake. Also known as a German pancake or a Dutch puff, this dish is a cross between a pancake and a popover, with a crispy exterior and a soft, custardy center.
Ingredients:
3 eggs
½ cup (125 mL) Milk
½ cup (70 g) Flour
1 tbsp (12.5 g) White Sugar
½ tsp (3g) Salt
½ tsp (3 ml) Vanilla
2 tbsp (28g) Butter
Icing sugar for dusting (optional)
2 cups Fresh Fruit (your choice of fruit)
2 cups Prairie Hill Farms Frozen Haskap Berries
Whipping Cream (optional)
½ cup (125 mL) Milk
½ cup (70 g) Flour
1 tbsp (12.5 g) White Sugar
½ tsp (3g) Salt
½ tsp (3 ml) Vanilla
2 tbsp (28g) Butter
Icing sugar for dusting (optional)
2 cups Fresh Fruit (your choice of fruit)
2 cups Prairie Hill Farms Frozen Haskap Berries
Whipping Cream (optional)
Directions:
- Remove Frozen Haskap Berries from the freezer and thaw them to room temperature.
- Place a 9 or 10-inch (23-25 cm) skillet on the middle rack of the oven. Preheat oven to 425°F.
- Place the eggs, milk, flour, sugar, salt and vanilla in a blender and blend until smooth.
- Once the oven and skillet are hot, remove the skillet from the oven. Melt butter in a skillet and swirl so the bottom and sides of the pan are coated with butter. Add the pancake batter.
- Place pan back in the oven and bake pancake for 15-20 minutes, until puffed and golden brown.
- Once the pancake is baked, remove it from the oven and dust it with icing sugar. Top with fruit mixture and whipped Cream. Cut into wedges and serve.
- Makes 4 servings.