Breakfast is pretty simple in this house. Most weeks we alternate between waffles, pancakes, scrambled eggs and cereal for the main attraction. For the last couple of weeks, I’ve been adding a Dutch baby pancake to the menu. The girls love them so much but I wanted to change it a little bit. I used the same recipe as my original Dutch pancake but took out the lemon juice and added fruit to the top before baking it. The girls (and I) really enjoyed this Strawberry Banana Dutch Baby variety. It’s more colorful and ensures they eat their fruit in the morning. A lot of the time they spend breakfast dumping their milk out of their cereal bowls and flinging it on each other that they just skip the rest of their meal entirely.
I love Dutch baby pancakes because they not only taste delicious but they are incredibly easy to make. You toss everything, except the fruit, in a blender, pour it into a buttered iron skillet and then put the skillet directly into the oven. When they are done, they are all puffed up and golden brown. They look cool!
- 2 Tbsp unsalted butter
- 3 eggs
- 3/4 cup milk
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/4 cup sugar
- 1/8 - 1/4 cup strawberries, sliced
- 1/8 cup banana, sliced
- butter and powdered sugar for topping
- Preheat oven to 425°. In a cast iron skillet, melt 2 Tbsp of butter oven medium heat. Set aside.
- In a blender, combine eggs, milk, flour, salt, vanilla, sugar and lemon juice about 1 minute.
- Pour batter into skillet. Top with sliced strawberries and bananas. You can place them strategically or just sprinkle them on top.Bake until puffed and lightly browned, about 20 minutes.
- Take pancake out of oven and dot all over with butter and dust with powdered sugar. Serve immediately.