Who doesn’t like pancakes?
I want to wish everyone a very Merry Christmas and a Happy New Year. Hopefully we will not be wearing these mask too much longer because I would like to meet all the people I’ve been seeing I Lollitop Sweet Shop without mask. Who can remember a pair of eyes and put with a name anyway.
A couple of summers ago when we had a whole summer of celebrating our 50th anniversary which started with all our kids in Turks and Caicos and then in August, we went to Niagra on the Lake (just the two of us) then Montreal and the Quebec City and made our way back through part of Vermont and upper New York.
While in Montreal for a few nights we had dinner one night at LeBremner which we passed up a couple of times trying to locate it before realizing that it is below street level and also had an alley entrance. It was dark and cave like inside and I knew we were going to have a fantastic dinner because I had research where to eat (I always do that) in all the cities where we would be staying. Anyway, long story short, everyone that had eaten there and written a review said you HAVE to have their pancakes for dessert and, of course, I have the chef’s recipe for those pancakes. I may keep that to myself just incase Round Top Brewing might sometime decide to serve pancakes for dessert.
So, what does this story have to do with my Dutch Baby Pancakes? Nothing, I guess other than who could pass up pancakes of any kind. My son, Scott, has made Dutch Baby Cakes several times (his recipe is from the NYT) and the last time he sent a picture I just couldn’t resist trying them. I loved the unusual look of the pancake and one big skillet actually serves four, so no leftovers. I had leftovers because we could not eat a half skillet each of pancakes. Blueberries were the perfect topping for this skillet pancake.
Maybe you will try this for your Christmas breakfast or save it for New Years Day OR the New Years Eve if you are deciding to make some kind of dieting resolution. I’ve decided I’m NEVER making any kind of resolution — I’m going with the flow of things from here on out.
Leave a note below if you try them or if you have some different variation.
Right out of the oven I sprinkled with powdered sugar and added some fresh blueberries. You can add whatever fruit you choose.
Wonder who got the first piece?
Some good pure maple syrup and I couldn’t wait to try the first bite.
Dutch Baby Pancakes with Blueberries
- 2 large eggs
- 1/2 cup all purpose flour
- 1/2 cup milk
- 1 Tbsp. granulated sugar
- pinch of nutmeg
- 4 Tbsp. butter
- pinch sea salt
- syrup preserves, powdered sugar or cinnamon sugar
- blueberries or other fresh fru
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.