German Dutch Baby Pancake

How this recipe came about

Every weekend morning my husband makes eggs. He likes his eggs over medium. Robby always offers to make me a couple but I prefer to pass. Eggs are not my favorite and I usually only like them in a breakfast bowl setting. This recipe has 2 eggs in it but you can’t taste them. Might this recipe work for both of us?

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German Dutch Baby Pancake

Popover aka German aka Dutch Baby pancake with a decadent strawberry and blueberry filling. A deliciously fun, fast, and easy breakfast (lunch or dinner) for 4.

Total Time: 20 minutes minutes

Servings: 4

Calories: 196kcal

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Ingredients

Pancake

• 0.5 cups AP Flour
• 2 eggs
• 3 tablespoons melted butter divided
• 1 tablespoon of sugar
• ¼ teaspoon salt

Compote

• ¼ cup blueberries
• ½ cup strawberries
• ½ of a lemon juiced + zested
• 1 teaspoon of sugar

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Instructions

• Preheat oven to 450 degrees
• Using a stand mixer or medium size bowl, mix together pancake ingredients (omit 2 tablespoons of butter). Be careful not to over-mix the ingredients. Lumps are ok! If you over-mix, gluten will form from the flour, making your pancakes chewy instead of fluffy.
• Melt 2 tablespoons of butter in a cast iron skillet. Pour pancake mix into the skillet and cook in the oven for approximately 14 minutes.
• Meanwhile, make your compote. Zest and juice your lemon and set aside. It’s always easier to zest a lemon before you juice it. Add strawberries, blueberries, and sugar to a sauce pan on medium heat. Stir and cook for approximately 5-7 minutes until the berries become blistered and a juice begins to form. Remove from heat and add zest and lemon juice.
• Remove the pancake from the oven and transfer it to a plate. Pour the compote on top of the pancake and serve.

Nutrition

Calories: 196kcal

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