Oven puffed pancake. Swedish pancake. Dutch baby. Whatever you call it, trust me, people. You’re going to want to make this.
For the record, I absolutely stink at breakfast. Ask anyone in my family and you’ll know that I’m kind of a “don’t talk to me I’m not awake yet” kind of person in the morning. Not such a convenient approach to mornings when you have four girls who hit the ground running.
So breakfast isn’t my strong suit. I can put a mean bowl of cereal on the table, let me tell you. But more often than not, these kids get their pancakes for dinner. On a good morning I’ll dole out the granola and yogurt and wash up some berries. But really, we’re cereal people. There’s nothing wrong with a solid bowl of cheerios.
This morning, my smallest sidekick went to bed way too late night, which equals waking up way too early this morning. So after wisking her downstairs so she wouldn’t wake her sisters and tossing a load of laundy in, I was suddenly struck by a wave of breakfast inspiration.
I found this recipe the night before and knew I had some blueberries languishing in my fridge that needed a purpose in life. This was it.
The recipe could not be any simpler. You’ll have all the ingredients on hand, I guarantee. You can even use frozen berries. So easy, people.
Oven puffed Pancake with Blueberries
1 cup of milk
1 tsp. vanilla
3/4 cup all-purpose flour
1/2 tsp. salt
1 cup berries, rinsed
Preheat your oven to 450. Place 3 tablespoons of butter in your oven-safe (preferrably cast iron) skillet and place in your oven. While you’re waiting for the butter to melt and get all nice and bubbly, whisk together the 3 eggs, milk and vanilla. In a separate bowl mix your dry ingredients. Slowly add the wet ingredients to the dry, whisking as you go. Continue to stir until they are smooth and as lump-free as possible. Remove the hot skillet from the oven and pour in the mixture. Evenly sprinkle blueberries on top. Return to the oven and bake for 15 minutes or until the pancake is nicely puffed and browned around the edges. Sprinkle with powdered sugar (or in my kids’ case, sprinkle with an ungodly amount of powdered sugar) and serve your puffed pancake warm. Yum and yum.