This pretty dutch baby pancake is simple and delicious.
Ideal for Sunday breakfast!
This post is sponsored on behalf of Kalona SuperNatural, but all opnions are my own.
Can you tell I'm on the breakfast bandwagon lately?
I'm not sure if it's because my kids are sleeping in {one good thing about Summer break} or if my inner-calling is to write a cookbook based on all meals prior to 11 a.m. or if it's just because I like carbs.
So bare with me while we again dive into all things breakfast and brunch related. And my friends, this is a good one! You'll want to dive right in and swim in the pools of deliciousness here.
As a Brand Advocate for Kalona SuperNatural {a kick butt organic Iowa dairy company}, this is my third recipe for them this Spring and Summer. Remember my Strawberries & Cream Pull-a-Part Bread? And my Frozen Summertime Yogurt Bark? Dear readers, you loved them both!
This month I'm featuring their Organic 100% Grass-Fed Whole Milk Kefir {in this case their Vanilla flavored version}.
What's kefir you say?
Kefir is a tart, refreshing beverage that is packed with vitamins, minerals and beneficial probiotic bacteria {good gut bacteria}. Kalona SuperNatural has two flavors - plain and vanilla - and it makes great bases for smoothies, parfaits, salad dressings and just to drink plain.
As always, their products come from Kalona, Iowa, a small Amish and Mennonite farming community in the middle of the heartland. These small, family farms produce certified-organic cream-topped kefir from 100% pasture-grazed cows.
Happy cows.
Make sure you take a moment to JOIN THE HERD to receive coupons and keep up with the fun happenings over at Kalona SuperNatural.
Let's face it.
Pancakes make me HAPPY. You guys, I'd be happy to eat pancakes for breakfast every single morning. No joke. Preferably with a side of crispy bacon. But alas, my hips would explode and so would my cholesterol.
Instead of making traditional pancakes, I decided to try my first attempt at a dutch baby pancake. Sometimes called a German pancake, a Dutch puff or Bismarck they are made out of a very simple, thin batter of eggs, flour, sugar and milk. They are generally baked in a cast iron skillet {as I did} or a metal skillet and are baked in the oven as one big family-sized dish.
Sometimes plain, sometimes dusted with cinnamon and sugar and sometimes sprinkled with fruit - they really do come together super quick, yet look fancy!
Ever made pancake batter in the blender?
Well, now you will! It makes for super easy clean up too. A typical dutch baby calls for whole milk or buttermilk, but since kefir is a great substitute for buttermilk, I easily swapped these two and it worked perfectly.
Now, I'm thinking I put a splash of this crazy-good Kalona SuperNatural vanilla kefir in my coffee tomorrow morning! And possibly whip up another dutch baby to go along side? I'm thinking the possibilities are endless and the deliciousness will go on forever.
When you take her {I like to call this a 'her'} out of the oven, the pancake will be all puffy in the middle and golden on the edges. It will start to deflate once you get it out of the heat, but CALM DOWN, that is okay. It's normal.
Immediately sprinkle it with powdered sugar {because, it's my rule}, top with additonal berries {again, because it's summer!} and if you need more sweetness a drizzle of pure maple syrup. I didn't think any maple syrup was needed, but it's your life and you can do what you want.
In the end, it's thin, slightly sweet, crispy on the edges and tastes like sweet bliss. If you set this on the breakfast table {or dinner table, who cares}, it will disappear before you probably sit down, fork in hand.
A big thanks to Kalona SuperNatural for sponsoring this post.
Yield: 6-8
Cast Iron Skillet Dutch Baby
This tender, flaky, but rich thin dutch baby pancake is brillant and easy! A showstopper on breakfast tables, you just might ditch the old way of making pancakes.
prep time: 5 minscook time: 22 minstotal time: 27 mins
ingredients
- 3 eggs
- 2/3 cup Kalona SuperNatural Vanilla Kefir or regular buttermilk
- 2/3 cup flour
- 2 T sugar
- 1 t salt
- 4 T unsalted, butter
- 1/2 cup blueberries
- powdered sugar, maple syrup for topping
instructions
- Place your cast iron skillet in the oven and preheat to 425 degrees.
- In a blender place the 3 eggs. Blend for 1 minute until bubbly and frothy.
- Add remaining ingredients to the blender and pulse to combine.
- Remove the hot skillet from the oven and place in the butter. Carefully swirl the pan to allow the butter to melt. Quickly pour the pancake batter into the middle of the skillet and top with blueberries.
- Bake for 20-22 minutes or until the pancake is puffy with golden edges and the middle is set.
- Serve immediately, dusting with powdered sugar, additional berries and maple syrup.
Created using The Recipes Generator
