These strawberry and blueberry almond Dutch baby pancakes are perfect to serve for breakfast-in-bed! No flipping required, just pop the batter into the oven and out the pancake comes with fruit bursting through in every bite.
Yield: 2-3 servings
Ingredients
3 large eggs
2 tbsp sugar
¾ cup all purpose flour
¾ cup milk
½ tsp almond extract
pinch of salt
4 tbsp butter
1 cup blueberries
1 cup quartered strawberries
½ cup sliced almonds, well-toasted
Instructions
Heat oven to 425F.
In a large bowl, whisk together the eggs, sugar, flour, milk, almond extract, and salt until the batter comes together but is still lumpy. Set aside.
In a 12-inch cast iron skillet, melt the butter over medium heat. Add the blueberries and strawberries to the pan. Cook until warmed through, about 2 minutes. Pour in the batter and immediately transfer to the oven.
Bake for 15-20 minutes, or until golden brown. Remove from the oven and scatter with toasted almonds. Serve warm.