Skillet Buttermilk Pancake with Fresh Berries

Breakfast is by far one of our favourite ways to kick off the weekend around here.  It’s a good way to transition into some much needed family time and relaxation (good coffee helps too!).  We are a pancake loving family, and this Skillet Buttermilk Pancake – aka a Dutch Baby has easily become a family favourite.

A Dutch Baby Pancake is a cinch to whip up.  It’s essentially pancake batter that is whipped up in a blender and poured into a super hot buttery skillet.  Once placed in the oven, the batter puffs up (similar to a popover) into a slightly custard-y, deeply golden sweet pancake.  Kids and adults alike love to watch it grow in the oven and then quickly deflate once it’s removed.  Serve it in wedges with in season fruit and some local maple syrup and you’ve got a weekend winner on your hands!

I’m happy to share this version with you, because it has just a hint of orange flavour and pairs well with fresh summer berries.  The recipe itself is incredibly versatile, and can be flavoured and served with many variations.  Don’t be afraid to try different extracts and flavourings paired with assorted fresh fruits or sweetened whipped creams.  And don’t worry if you don’t own a skillet as this can easily be prepared in a pie plate or cake tin. This is an excellent dish to have in your arsenal when you have company!

Skillet Buttermilk Pancake with Fresh Berries

INGREDIENTS

• 2/3 cup buttermilk
• 1/2 cup flour
• 3 eggs
• 3 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp orange baking emulsion or orange extract
• 2 tbsp unsalted butter
• 1-2 cups fresh berries for serving
• 1-2 tbsp powdered sugar for serving

PREPARATION

1.  In a blender, combine the buttermilk, flour, eggs, sugar, salt and orange emulsion.  Blend for one minute; set aside.
2.  Turn the oven to 425 degrees and place a 9″ cast iron skillet inside to warm up at the same time.  
3. When the oven is ready, remove the skillet and add the butter to it, swirling it around the bottom and sides of the hot skillet (be careful, the skillet is very hot!).  Leave the hot melted butter in the bottom of the skillet and add the batter.
4.  Place the skillet back in the oven and cook for 18 minutes, until the pancake is puffed up and golden in colour.  
5.  Serve the hot pancake immediately (it will deflate soon after coming out of the oven).  Fill the cavity with fresh berries, dust with powdered sugar and serve immediately.  This recipe is easily doubled or tripled.  Use 2 skillets or pie plates to make 2 at a time!

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Skillet Buttermilk Pancake with Fresh Berries

Author: Julie Elsdon-Height

Ingredients

• ⅔ cup buttermilk
• ½ cup flour
• 3 eggs
• 3 tbsp sugar
• ¼ tsp salt
• ½ tsp orange baking emulsion or orange extract
• 2 tbsp unsalted butter
• 1-2 cups fresh berries for serving
• 1-2 tbsp powdered sugar for serving

Instructions

1. In a blender, combine the buttermilk, flour, eggs, sugar, salt and orange emulsion. Blend for one minute; set aside.
2. Turn the oven to 425 degrees and place a 9" cast iron skillet inside to warm up at the same time.
3. When the oven is ready, remove the skillet and add the butter to it, swirling it around the bottom and sides of the hot skillet (be careful, the skillet is very hot!). Leave the hot melted butter in the bottom of the skillet and add the batter.
4. Place the skillet back in the oven and cook for 18 minutes, until the pancake is puffed up and golden in colour.
5. Serve the hot pancake immediately (it will deflate soon after coming out of the oven). Fill the cavity with fresh berries, dust with powdered sugar and serve immediately. This recipe is easily doubled or tripled. Use 2 skillets or pie plates to make 2 at a time!

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