"What do we teach our children? We should say to each of them: Do you know what you are? You are a marvel. You are unique... You may become a Shakespeare, a Michelangelo, a Beethoven. You have the capacity for anything."
The dutch baby holds a special place in my heart. It reminds me of times of special breakfasts at The Original Pancake House. Growing up we had a location within walking distance to our house in Anaheim, California.
It was always my favorite place to eat breakfast, (and I believe it still is.)
I would always order the same thing. The apple pancake. A huge sweet dutch baby pancake loaded with apples, cinnamon and brown sugar. That is definitely one of the best tastes of childhood for me.
Everyone else thought so too, of course. There was always a line out the door on Sunday mornings after church. Those minutes of waiting for a table were some of the longest minutes of my life.
|Mixing up the eggs, lemon zest and sugar|
The apple pancake is the dish they are famous for, but they also serve a more traditional dutch baby. A German pancake (like this one) served with wedges of lemon and powdered sugar. This dish I've always loved as well.
|A picture from the oven|
So when I saw this version with fresh berries, I knew I had to have it. Fresh berries just mean summer to me. This baby is easy to make, just make a simple one bowl batter, toss on some berries, throw it in the oven and you're done!
A perfect summer brunch dish that is certain to create more delicious dutch baby memories.
Never miss a post! Like The Alchemist on Facebook!
Recipe adapted from Grace Parisi from Food and Wine
3 large eggs
1/2 tsp. finely grated lemon zest
2/3 cup (129 g.) sugar
3/4 cup (88 g.) flour
3/4 cup (177 ml) whole milk
1 cup (165 g.) (about 6 oz.) raspberries
1 cup (165 g.) (about 6 oz.) blackberries
4 Tablespoons butter
Confectioners sugar for dusting
Preheat oven to 425 degrees Fahrenheit, 220 Celsius, Gas Mark 7.
In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth.
Put a 12 inch cast iron skillet over medium heat on the stove. Add the butter and melt it. When the butter is melted remove from the heat and add the batter. Sprinkle the berries evenly over the batter. Put it in the preheated oven.
Bake it for about 22 minutes, until the edges are browned and puffed. It will puff up, then fall, like a souffle. (Unfortunately, the pictures of mine that you see, have fallen already). Dust with confectioners sugar and cut into wedges and serve.