Such a lovely Christmas weekend with family! In addition to time with extended family, we had our own little family brunch on Christmas day after opening up presents. Courtland recently got me a cast iron skillet, and I’ve been itching to use it to make pannekoeken (otherwise known as a German pancake or a Dutch-baby pancake). Not being a big fan of regular pancakes, this dish coverted me. It was so easy to put together and tasted so light and crispy compared to regular pancakes. I see a variety of pannekoekens in my future.
Adapted from Prepared Pantry
1/4 cup unsalted butter
3 large eggs
1/8 tsp. Kosher salt
3/4 cup skim milk
3/4 cup flour
1 cup frozen blueberries
Real Maple Syrup (my new favorite is Sapsucker Farms)
Place oven rack in center of oven. Turn on oven to 425 degrees.
Put butter in cast iron skillet and place in oven. Watch butter until it’s melted. Remove the skillet from oven. Brush butter on all sides of pan.
In a medium size bowl, whisk together the eggs and salt. Add the skim milk. Whisk in the flour until completely smooth.
Pour the batter into the skillet. Sprinkle the blueberries on top of batter.
Place the skillet back in the oven and bake for 25 minutes or until golden brown on top.
Let the pannekoeken sit for a few minutes before slicing. Serve pannekoeken topped with powdered sugar, butter, and real maple syrup.