This has to be one of the easiest breakfast dishes to make…you simply place all of the ingredients in the blender, pour into mini cast iron skillets, and bake. The result is so delicious! Dutch baby pancakes have a custard-like texture with crispy edges…they puff up all nice and pretty and look so fancy!
Blackberry Lilac Dutch Baby Pancakes
Serves 2 (easily double the recipe to serve 4)
1/2 cup organic whole milk
2 large organic eggs
2 tablespoons lilac sugar (recipe below)
1/2 cup organic all-purpose flour
Pinch of salt
Tablespoon of unsalted butter
2/3 cup organic blackberries
Powdered sugar for sprinkling
Place milk, eggs, lilac sugar, flour, and salt in a blender. Blend. Meanwhile, preheat oven to 400 degrees Fahrenheit. Melt 1/2 tablespoon of butter in two separate 6 1/2 inch cast iron skillets. Once melted, divide batter between the two skillets. Add a handful of blackberries to each. Place in the oven and bake for about 18-20 minutes or until the center is set and the edges are golden brown. Serve immediately. Garnish with fresh blackberries and sprinkle with powdered sugar. I also tossed a few berries in some homemade jam, added a splash of water and placed in a small skillet over medium heat for about 5 minutes to make a lovely berry sauce to drizzle on top! Super yummy!
1 cup organic sugar
2 tablespoons fresh, organic lilac petals
Place all ingredients in a small bowl. Mix. Voila! Lilac Sugar. Also delicious sprinkled on cantaloupe or in these delicious Lilac Sugar Greyhounds. Enjoy!
Hop on over to Darling Magazine to see the full article!
Happy Mother’s Day!