Standard Saturday breakfast at our house is a Dutch Baby Pancake with either bacon or sausage links. Sounds like a lot of work? Shockingly, it is the simplest breakfast I make all week! I use whatever fruit we have on hand, apples, peaches, berries, and even frozen fruit in the dead of winter. My favorite combination is peach and raspberry, but they are all sooo good!
As the oven heats, blend up the ingredients and prepare the fruit. Also, follow my perfect bacon recipe or put sausage links in a pan to cook in the oven at the same time. Get everything in the oven together, and go enjoy your family for 20 minutes!
Dutch Baby Pancake
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Almost any kind of fruit can be used, fresh or frozen. Lemon zest is best when using blueberries or black berries. If using apples, sauté in the butter for 5 minutes (with a pinch of cinnamon) instead of putting the skillet in the oven, this will soften them up. Frozen berries and peach slices do not need to be thawed.
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup flour
- ¼ cup sugar
- ¼ tsp salt
- 1 tsp vanilla or lemon zest
- 1 cup fruit
- 2 Tbls Butter
Instructions
- Preheat oven to 400F
- Combine eggs, milk, flour, sugar, salt and vanilla or zest in a blender, blend batter thoroughly.
- Put butter in a 9-inch cast iron pan and set in oven until the butter is melted.
- Carefully remove from oven and pour in batter from the blender.
- Drop fruit into the batter, scattering it in the center of the pan, keeping it at least 1 inch from the edge.
- Return to oven and bake 20 minutes, or until puffy and golden brown.
- It will "fall" as it cools.
- Serve with powdered sugar, syrup, whipped cream or Greek yogurt.
Apple Dutch Baby Pancake for Saturdays in Fall
Blueberry Dutch Baby Pancake, with blackberry syrup and whipped cream.
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