Monday, January 28, 2013

Blueberry Dutch Baby Pancake

Did you watch Downton last night? Oh my god. I am still thinking about it and obviously shed a few tears. I am impressed that Julian Fellowes pulled such a big move - that takes guts. What are your feelings on the drama?

Phew, anyway back to food...last week I shared this recipe on Say Yes to Hoboken and really hope you try it out. A Blueberry Dutch Baby Pancake is one of my favorite breakfasts because it requires simple ingredients I'm willing to bet are already in your kitchen. It turns out beautifully every time and to make it extra special I reheat the frozen berries in a cinnamon-vanilla spiked maple syrup.

This is a super simple breakfast or brunch to serve guests because it comes out of the oven looking beautiful and pleases kids and adults alike. You can use any fruit you like in the topping. I keep loads of fruit in the freezer for smoothies so just pick out whatever looks best. I know black cherries also taste great here.

 Make sure to have flour, milk, salt, butter, maple syrup, and fruit around then head over here for the full recipe. If you find yourself living in a land disguised as a frozen tundra (hello Massachusetts) then I hope this warm syrup and bite of summer fruit tastes extra special.


6 comments:

  1. These look so so good. Thinking I may need to add them to the breakfast rotation!

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  2. Hi Melissa, yes you should! So super delicious and easy. Hope you're well!

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  3. This looks amazing Sarah, I do love your blog! You have me converted to Kale I should tell you, both roasted and in bakes etc Thank you! Jo x

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  4. This looks so delicious! Thank you for reminding me that I need to have Dutch baby pancakes in my life more often :)

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  5. I love this recipe, and it has replaced an old recipe I used to use. We call these puff pancakes, and like the name implies the wow effect is there right after removing from the oven. I try to time it so we can sit down to eat right when it comes out. I always have to add almond extract to the batter and usually use spelt flour or a combination of spelt and whole wheat pastry flour. Thanks for a simple and satisfying breakfast treat!

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  6. Oh good Katie! It's an easy favorite. I love your smart tweaks!

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