I hope everyone had a wonderful, fun and safe 4th. It has been super hot here, but the kids and I braved the heat and went berry picking that morning. I was a bit sad that strawberries had already passed, but thrilled that raspberries, blackberries and blueberries were in abundance.
We didn’t stay long due to the heat, but that was ok. I was able to find a couple of things to do with them all.
Sunday mornings are typically reserved for homemade waffles, but I wanted to try something a little different.
These were so pretty and tasty. They are baked in the oven instead of on the stove, which make for a very simple breakfast. They puff up like balloons in the oven and deflate after they are removed, making them rich and almost custard-like instead of light and fluffy like a regular pancake. I brushed them with some melted butter then dusted with powdered sugar and maple syrup. Delicious.
Although I think I liked them better than the kids. They are huge fans of the tiny wild blueberries, but the plump cultivated berries we pick around here at the farms, are far less popular with them. They enjoy the picking but not so much the eating.
I followed the recipe, with the exception of lemon zest. I’m not a fan of warm lemon for some reason. This recipe was so simple, I suggest giving it a try with some of those freshly picked berries this Summer.
- Blueberry Dutch Pancake
4 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blueberries
Confectioners’ sugar, for sprinkling
1.Preheat oven to 400 degrees. Combine eggs, milk, flour, granulated sugar and salt in a bowl and blend using a hand blender or use a blender.
2.Heat a 12-inch cast-iron skillet over high heat. Add butter and let melt. Pour in batter and scatter with berries. Transfer to the oven and bake until puffed and cooked through and top is set, 20 to 25 minutes. Top with berries, and sprinkle with confectioners’ sugar. Serve immediately.
Recipe from Martha Stewart