These baked Oregon Blackberry Dutch Baby Pancakes are gorgeous, delicious, and dead-simple — perfect for those mornings when you just don’t have the time to stand in front of the griddle flipping pancakes. Adding juicy and sweet Oregon-grown marionberries means you don’t even need syrup, and because these berries are frozen at their peak ripeness, this treat can appear on the breakfast table all year round.
Recipe by Heather Arndt Anderson from the Voodoo and Sauce Blog
voodooandsauce.com
1 Cup milk
4 eggs
½ Cup + 1 Tablespoon sugar
1 Tablespoon vanilla extract
1 Cup flour
A pinch of salt
5 Tablespoons unsalted butter
1 ½ Cup frozen Oregon blackberries or marionberries
Powdered sugar for dusting (optional
Step 1
Preheat the oven to 425°F and set the rack to the middle of the oven.
Step 2
Blend the milk, eggs, sugar, flour, and vanilla until smooth. This works well with an immersion blender.
Step 3
Set a large skillet or 9”x13” metal baking pan over a burner on medium heat and melt the butter until it begins to sizzle.
Step 4
Pour the batter into the pan and sprinkle with the frozen berries. Cook for 3 minutes, moving the pan as needed to ensure even cooking.
Step 5
Move the pan to the oven and bake for 25 minutes, or until puffy and golden. The middle will take slightly longer; if the edges begin to brown too quickly, you can lay pieces of foil over the edges of the pan.
Step 6
Remove the Dutch baby from the pan by sliding a spatula under the pancake. Dust with powdered sugar if you like, then slice into wedges and serve.