Summer, I’m not ready to let you go yet! I’m still stubbornly hanging onto summer but the reality is sinking in. Dwindling signs of zucchini and their blossoms, tomatoes, berries, and stone fruits and the appearance of pears, apples, grapes, and pumpkin and squash at the farmers market signalling that fall is only a few days away. I’m savoring summer in the simplest way possible, via a Dutch baby pancake loaded with summer fruits. Dutch babies, or German puffed pancakes, are such an easy and delicious way to start the morning. Blend everything up, throw it in the oven, and 15 minutes later you have a delightful breakfast that will wow everyone at the table. I paired mine with perfectly ripe, in season peaches and blueberries but you can to use any fruits you like. Enjoy the last few days of summer!
Dutch baby pancake with peaches and blueberries
2 tbsps unsalted butter
½ cup all purpose flour
4 small organic eggs
¾ cup organic heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
2 ripe peaches, sliced
½ cup blueberries
Powdered sugar for dusting
Honey or maple syrup to serve
1. Preheat the oven to 425 degrees F.
2. In a 12 inch cast-iron skillet, heat the butter over high heat until foamy.
3. In a blender, combine flour, eggs, heavy cream, sugar, and vanilla extract and puree until smooth.
4. Pour the batter directly into the pool of butter in the skillet and transfer to the oven.
5. Bake until the pancake is puffed and become golden brown on top, about 15-18 minutes.6.Remove from the oven, top with sliced peaches and blueberries, dust with powdered sugar, and serve with honey or maple syrup.
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