Blackberry and Lemon German Pancake (Dutch Baby)
This is so easy! If you have ever made Yorkshire puddings, the technique is the same; create a simple, wet batter, pour the batter into a screaming hot buttered pan, then bake it to fluffy perfection. Perfect for Easter Brunch!
Blackberry and Lemon German Pancake (Dutch Baby)
1/2 Cup whole milk (room temperature)
1/2 Cup all purpose flour
1/4 Teaspoon salt
2 Room eggs (room temperature)
4 Tablespoons of butter
2 Tablespoons of fresh lemon juice
1 Tablespoon fresh orange juice
1/2 Pint fresh blackberries
Powdered sugar
Mix eggs with a whisk, add the flour and milk and mix until incorporated, but still lumpy (do not over mix). While the mixture is setting up, preheat the oven to 400. When the oven is at temperature place 2 tablespoons of butter in a 9 inch glass pie plate to melt the butter. Using an oven mitt, rotate the pie plate to distribute the butter ( plate should be very hot with the butter almost starting to brown). Pour mixture into the pie plate and bake for 20 minutes. While the pancake is baking, melt additional 2 tablespoons of butter and add the lemon and orange juice and mix well. Remove the pancake from the oven and dust with a bit of powdered sugar, then add the blackberries to the middle. Pour butter and citrus mixture over the berries and sides of the pancake. Dust with a generous amount of powdered sugar and serve immediately.
Cooks Note: If you are looking for something more decadent, add fresh whipped cream on top of the berries. This is also great with caramelized apples, peaches or your favorite fruit.
Blackberry and Lemon German Pancake (Dutch Baby)
1/2 Cup whole milk (room temperature)
1/2 Cup all purpose flour
1/4 Teaspoon salt
2 Room eggs (room temperature)
4 Tablespoons of butter
2 Tablespoons of fresh lemon juice
1 Tablespoon fresh orange juice
1/2 Pint fresh blackberries
Powdered sugar
Mix eggs with a whisk, add the flour and milk and mix until incorporated, but still lumpy (do not over mix). While the mixture is setting up, preheat the oven to 400. When the oven is at temperature place 2 tablespoons of butter in a 9 inch glass pie plate to melt the butter. Using an oven mitt, rotate the pie plate to distribute the butter ( plate should be very hot with the butter almost starting to brown). Pour mixture into the pie plate and bake for 20 minutes. While the pancake is baking, melt additional 2 tablespoons of butter and add the lemon and orange juice and mix well. Remove the pancake from the oven and dust with a bit of powdered sugar, then add the blackberries to the middle. Pour butter and citrus mixture over the berries and sides of the pancake. Dust with a generous amount of powdered sugar and serve immediately.
Cooks Note: If you are looking for something more decadent, add fresh whipped cream on top of the berries. This is also great with caramelized apples, peaches or your favorite fruit.
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