Saturday, August 22, 2015

My Blackberry Morning

Breakfast is my favorite meal. Not everyday breakfast, but lazy-day breakfast when you get up early enough to see the dew shine just because you want to. The kind of breakfast when you have time to make something special and it doesn't matter if you don't finish eating it by the time noon rolls around. Today was one of those days, so I decided to make my version of a blackberry Dutch Baby.

A Dutch Baby can actually go by many names, but you will most likely see it called either a Dutch Baby or a German Pancake. Don't let the name fool you, however. Think "pan cake" rather than "pancake," even though it is good served with maple syrup. It's somewhat comparable to a firm custard. 

- 10 inch cast iron skillet 
- small mixing bowl
- hand mixer
                                         - 3 eggs (my eggs were small so I used 4)
                                      - 1 cup milk (I used almond coconut milk)
- 3/4 cup flour
- 3 tablespoons coconut oil
- 3 tablespoons honey
- 1 tablespoon vanilla
- blackberries

I started by preheating the oven to 450 degrees. I then added about 3 tablespoons of oil to my pan and put it in the oven to heat while I mixed the other ingredients.
Next, I added the flour, milk, eggs, honey, and vanilla to a bowl and beat the mixture for several minutes with an electric hand mixer until it was completely smooth.
When the oven reached just about 450 degrees, I took the hot pan out of the oven and slowly poured the mixture into the middle of the pan. I added my blackberries one at a time so they would be evenly distributed. Finally, I put the pan back in the oven for about 15 minutes.

It puffed up quite a bit in the oven, but it usually doesn't keep its puff, so I always let it rest for at least 10 - 15 minutes before I slice into it.


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