This recipe is definitely a must try if you would like a twist on traditional pancakes. I actually do not like pancakes at all. I don’t know why. I never have. The thought of them makes me queasy. These Dutch pancakes, however, are a whole different story. Maybe it’s because I find them to be really pretty. Maybe it’s because they look so cool when baking. Yep, you bake these. Cool, eh? I had some fresh blackberries, so I used those, but you can use probably any type of fruit you want. They would especially be good with blueberries, strawberries, currants, or even maybe persimmons. Yuuuum. I made this as a dessert. Dang, now that I think about it, these would have been great topped with vanilla ice cream. Dessert, breakfast, brunch. You decide.
You will need small cast iron skillets for these. If you don’t have a few small ones, you can use a large one, just bake it for longer. I have two small ones and one big one. I suppose if you don’t have a cast iron skillet, you can use a deep sided pan that can be used in the oven.
This recipe will make two pancakes, so just double the recipe for a family of 4. They are quite different than everyday pancakes, I think one per person should be fine.
- 1/2 cup whole milk
- 1/2 cup white flour
- 1/8 cup sugar
- 2 eggs
- 1/8 tsp salt
- 1/2 tsp coconut extract
- 1 cup blackberries, plus more berrier for topping
- 1 tbsp butter, divided per skillet
- powdered sugar, for topping
Heat oven to 400.
In a bowl, combine the eggs, flour, salt, sugar, and eggs. Blend till well incorporated.
Heat the skillets over high heat on the stove. Melt the butter in the skillets. Divide the batter into the skillets and put some of the berries in the skillet on top of the batter.
Take out of the oven and top with more berries and powdered sugar. Put in mouth immediately.