Recipe: Blueberry Dutch Pancakes
Mother's Day is approaching. Why not whip up these scrumptious, fruity hotcakes for the woman who does it all?
With Mother's Day just days away, your head might be spinning with ideas on how to treat the woman in your life who does it all. Whether she's your mom, or your wife, you want to do something special to show she's appreciated.
What better way than with breakfast in bed? You can always add a thoughtful gift or pretty flowers on the side, but whipping up something homemade is a genuine effort, and delicious too.
These Blueberry Dutch Pancakes from Martha Stewart Living's June 2012 issue aren't your typical pancakes and all you really need are mini cast-iron skillets. The ingredients are simple.
No time or budget to purchase mini skillets? You can make this recipe via stove top (pictured) griddle as well.
Prep Time: 8 minutes
Total Time: About 30 minutes
Yield: Makes 4 individual pancakes
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup blueberries, plus more for topping
- Confectioners' sugar, for sprinkling
Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest and salt in a blender.
Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.
Enjoy—and Happy Mother's Day, mamas!