Recipe: Summer Berry Dutch Baby Pannekoeken
There used to be a restaurant here in Minnesota called Pannekoeken Huis. I went there on special occassions when I was with my grandma, and I always – always – ordered some kind of pannekoek.
A pannekoek is a Dutch pancake that puffs around the edges. It is filled with baked apples, berries, glazed peaches, sprinkled with powdered sugar, or you can go the savory route and stuff it with mushrooms and onions, maybe some crumbled bacon and shredded cheese all melted and gooey on top. When your pannekoek was delivered, a server wearing a Dutch outfit would run it out to your table, carrying it high above their head and yelling, "Pannekoeken!"
While this may seem like the highlight of ordering one and was quite entertaining, in fact, the real highlight was getting to eat this tasty treat for breakfast, brunch, dinner and sometimes also as dessert. I found out at a young age that they are also a cinch to make. Easy and delicious? Sign me up.
Summer Berry Dutch Baby Pannekoeken
1/4 cup butter
1 cup milk
1 1/2 cups flour
1/4 teaspoon salt
2 1/2 cups summer berries
2-3 tablespoons of honey (optional)
Heat oven to 400 degrees. Set the butter in a heat-proof 11" or 12" frying pan with rounded edges, a cast iron skillet or a 9x13 glass baking pan and place in the oven. In a medium-sized bowl, beat eggs and milk together. Add in the flour and salt and whisk just until batter is smooth.
When the oven is preheated and butter is completely melted, carefully pour the batter into the pan in the oven. Close the door and bake for 20 minutes until pancake is puffed around edges. Mix together berries and honey. Place berries in the center of the pancake and continue cooking 5-10 minutes more until edges are a light golden brown. Remove from oven and serve immediately.
Makes 4-6 servings.