Are all my US readers ready for Thanksgiving? Luckily, I have my Thanksgiving dinner menu all planned, and the groceries are all safely tucked away in my refrigerator, freezer, and pantry. I’m a big believer in shopping early, in order to avoid the crowds. When I go grocery shopping, I like to take my time and make it as “stress-free” an event as possible. Combat shopping is not my thing. I don’t have any desire to be in a grocery store where I have to fight over a turkey, or the last can of cream of mushroom soup.
Now that my holiday dinner is planned, I can now turn my attention to what to serve for Thanksgiving breakfast. I have two tried-and-true breakfast recipes that I’ve served on holidays in the past – Bacon-Cheese Pull-Aparts, and Overnight French Toast. Overnight French Toast has consistently been the most viewed recipe on my blog since I posted it back in 2011, and is especially popular during the holidays.
This year however, I decided to switch things up a bit and serve this Blackberry Dutch Baby Pancake for my holiday breakfast. This is one of those recipes that you need on a busy Thanksgiving morning, as it comes together very quickly and serves many. If you don’t like blackberries, you can top the pancake with blueberries, strawberries, or whatever fruit you desire. You can also omit the fruit altogether, and just sprinkle with powdered sugar or drizzle with maple syrup. It’s yummy any way you dress it up, or down.
Have a wonderful and safe Thanksgiving Holiday!!
Blackberry Dutch Baby Pancake
4 large eggs
1 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blackberries
Powdered sugar, for sprinkling on top
Place a 12-inch cast iron skillet in the oven. Preheat oven to 400 degrees.
In a large bowl, whisk the eggs, milk, vanilla, flour, sugar, and salt together until smooth and well combined.
Carefully remove the skillet from the oven. (it will be very hot) Place the butter in the hot skillet and swirl around to coat the bottom and sides. Pour the pancake batter in the skillet.
Bake for 18-20 minutes; until puffed and cooked through.
Remove skillet from oven, and top pancake with berries and powdered sugar. Serve immediately.
Makes approximately 6 servings.
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