I arrived back from our Texas to Maryland adventure with a terrible flu. After coughing and sneezing all week, this morning, I’m finally feeling a bit better so I’ve decided to make a pretty Dutch Baby pancake.

This is a showy dish that will impress your family or friends, or you can have some fun making it for yourself! It is relatively simple to make once you know which size pan you will be using and have adjusted the ingredients accordingly. I use two, well seasoned six-inch cast iron pans which seem to work very well.

Once again I’ll mention that while I don’t indicate using organic ingredients in my recipes, I’m a big advocate for organics and sustainable agriculture and I use almost all organic ingredients. Non-organic berries in particular are laden with harmful pesticides and insecticides so I only buy organic berries (click here to view a  WellSphere article about pesticides in our diet).

INGREDIENTS

For each serving:
2 tablespoons butter
2 eggs
1/2 cup milk (not nonfat)
1/2 cup all-purpose flour
1/2 teaspoon vanilla
1/8 teaspoon salt
Fresh ORGANIC berries
Powdered sugar

Pan Sizes:
1 average serving (2 eggs) = 6 inch pan
2 to 3 servings (4 to 6 eggs) = 9 to 10 inch pan
3 to 4 servings (6 to 8 eggs) = 10 to 12 inch pan
5 to 6 servings (10 to 12 eggs) = 14 to 16 inch pan
DIRECTIONS
Heat the oven to 475 degrees.

Determine the correct pan size for the amount of ingredients/servings you’re making. Calculate the number of servings and multiply the ingredients accordingly.

Using a blender, combine the egg, milk, flour, vanilla and salt until thoroughly mixed and the batter is smooth. Cut the butter into even chunks (1 tablespoon size or less) so it melts evenly. Place the butter in the appropriately sized pan. Heat the pan and butter in the oven until the butter is melted and the pan hot.  Swirl the butter in the pan to coat the bottom and sides before pouring in the batter.

Pour the batter into the hot pan and return the pan to the oven.
Bake the pancake, turning the pan about half-way through for more even cooking. Bake until pancake is puffed and golden on the sides and just slightly browned in the center.  Allow 12 to 15 minutes for a 4-egg pancake.

Dust with powdered sugar, toss on some fresh ORGANIC berries and serve immediately.

Other options:  serve with fresh or stewed fruit, maple syrup, jam and even powdered sugar with a squeeze of lemon or lime.