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!
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:).
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
2 tbsp butter
1/2 cup flour
1/2 cup milk
1 tbsp vanilla
2 tbsp sugar
1/2 tsp salt
1/4 cup of your favourite preserves
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.