Dutch Baby with Preserves

The easiest way to make pancakes is to make one giant one! With the addition of your favourite preserves, you get these sweet and sticky little pockets of pure deliciousness in every bite!

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Happy 2019 Everyone! Even though that time between Christmas and New Years is over I still feel like I have no idea what day it is. Generally, I save big breakfasts for the weekends but since it still feels like the weekend I figured why not whip up something a little extra special.

In all honesty, this recipe has actually taken a bit of time to get just right. I have made plain dutch baby’s in the past but lately, I have been trying to switch it up a little bit and add in different flavours. Needless to say, I have had some unsuccessful attempts, that is until this one.

Adding in other fruit has made the batter too watery and has not allowed for them to puff up, but preserves worked perfectly and created sweet little pockets inside your pancake and also a caramelized crust, which let’s be honest, who doesn’t love that.

So now that I have a big breakfast in me I should probably take down the Christmas decorations and while I’m at it, figure out what day it is:).

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prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 2-4

Ingredients

2 tbsp butter

1/2 cup flour

1/2 cup milk

2 eggs

1 tbsp vanilla

2 tbsp sugar

1/2 tsp salt

1/4 cup of your favourite preserves

Instructions

Preheat oven to 400. Place butter in cast iron pan or pie plate and place in oven while it is preheating to allow the butter to melt and your pan to become very hot.

In a small bowl mix together eggs, flour, milk, vanilla, sugar and salt. Place your preserves in a small bowl and microwave for 15-20 seconds until preserve is slightly runny. Once the oven is heated remove pan and swirl butter around so that sides are greased. Pour batter in your hot pan then quickly add small dollops of your preserve and swirl with a skewer or toothpick. Carefully return to oven and bake 20 minutes or until pancake is browned and puffy. Serve while hot.

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Gingerbread Pancakes

Nothing is more nostalgic than gingerbread - so why not serve it up for breakfast. This is perfect for Christmas morning or really anytime during the holiday season!

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So Christmas is in full swing around here. The tree is up, stockings are hung, and so gingerbread is the obvious next step right?

I love making gingerbread cookies but they are a lot of work and require a good amount of time - which is something I don’t have right now. So for me, these pancakes are the best of both worlds, that great ginger aroma and flavour in less than 30 minutes.

Now I must admit I’m not much of a pancake eater, but Aaron loves them so from time to time I whip up a batch. I generally try to do something a little more interesting with them and add seeds and nuts, fruit or different spices to mix it up a little. This combo is our wintertime favorite and one we keep coming back to year after year.

These pancakes are certainly not complete without the cinnamon maple syrup. To me, this is a must! Warm cinnamon syrup is “icing on top” and not something you want to skip out on. Trust me, that small extra step is well worth it!

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prep time 10 minutes

cook time 15 minutes

total time 25 min

servings 8 pancakes

Ingredients

1 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp cloves

1/4 tsp nutmeg

1/4 cup brown sugar

2 tbsp molasses

2 eggs

1/4 cup melted butter

1 cup milk

1 cup maple syrup

1 tsp cinnamon

Instructions

In a large bowl mix together flour, baking soda + powder, salt, cinnamon, ginger, cloves and nutmeg. Stir until well combined.

In a small bowl combine brown sugar, molasses, eggs melted butter and milk. Whisk together then add to dry ingredients. Stir together until just combined - do not over stir.

In a small saucepan combine maple syrup and cinnamon - cook on low for 5 minutes.

Heat a large greased frying pan. - add 1/4 cup of batter and allow to cook on onside until bubbles begin to form on the top 1-2 minutes. Flip and allow the second side to brown. Repeat with remaining batter.

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