Dutch Baby!

I bought some MI blueberries this week.  I wait for this every year because for 20 years, I couldn't get MI blueberries when I lived in VA.  There is no comparison for flavor, so I celebrate them every year!  I also have been craving a Dutch baby pancake.  So much so, I tried to talk John into going to The Pantry this weekend.  The problem with that place is that if you don't get there before church lets out, there's a 30-60 minute wait to get in.  So we settled for The Breakfast Club (which is just as good, but they don't make Dutch Babies).  So, today, I decided to make my own!  Blueberries are great for any type of pancake, so here's the recipe.

Blueberry Dutch Baby

• 4 eggs*
• 1 cup milk
• 1 scant tsp lemon zest
• 1/2 tsp vanilla extract
• 1/2 cup sugar
• 1 cup flour
• 1 1/2 cups fresh blueberries
• 2 Tbsp butter
• Powder sugar for dusting (optional)

Preheat the oven to 400 degrees.  Place a large cast iron skillet in the oven to warm while the oven is preheating.

In a large bowl, whisk together the milk and eggs.  Add the zest and vanilla and mix well.  Add the sugar and flour and continue whisking until well combined. Allow batter to rest while the oven preheats.

Carefully remove the skillet from the oven.  Add the 2 Tbsps of butter and swirl until the butter is melted and coats the pan.  Pour in the batter.  Then sprinkle with the blueberries.  Bake for 20 minutes, or until the pancake is puffed and the edges are brown.  Dust with powdered sugar, if desired.  Cut into slices and serve immediately.

*CSA ingredients

Dutch Baby

The nice thing about having herbs growing in my flower box and all this wonderful produce around are all the possibilities.  This morning, I wanted to do something a little different for breakfast.  It's been a number of years since I have made a German pancake and since I now have a cast iron skillet, it was time to give it a try.  I always forget how easy they are to make. 

The last time I made one of these, it was a sweet apple pancake.  But at some point in time, we had gone out to breakfast and had a savory version that I really enjoyed.  So, this morning, I decided to make a savory one myself.  I need to use up some of the basil I've been growing (the plants are probably 3 times bigger than they were when I planted them).  And I have a bunch of beet greens to use up as well.  Combined with sharp cheddar, I was hoping for a very tasty combination.  I was not wrong! As an added bonus, I used almond flour, so this is a gluten-free dish.  I will have to pass it along to my uncle who is allergic to gluten.

Savory Dutch Baby Pancake

• 1/2 C unsalted butter, sliced
• 3/4 C almond flour
• 3/4 C skim milk
• 3 large farm-fresh eggs*
• 1/4 tsp salt
• 1 handful beet greens*
• 1 heaping Tbsp fresh basil, chopped
• 2/3 C sharp cheddar

Place cast iron skillet into oven and preheat oven to 425F.

Wash and dry basil and beet greens.  Chiffonade the basil and cut beet greens into bite sized pieces.  Set aside.

Blend eggs in a blender.  Add flour, milk and salt and process until very smooth.  Scrape down sides, if needed, until all flour is incorporated.  Add basil and greens and pulse until incorporated (do not worry about chopping, the pieces are fine).

Place butter into skillet and return to oven until melted.  Pour pancake mixture into hot pan and sprinkle with cheese.  Bake about 15 minutes or until edges are browned and the center is set.  Remove from oven and allow to further set 5 minutes before serving.  Makes 2-4 servings.

*CSA ingredients