Cast Iron Dutch Baby Pancake with Fresh Blackberries and Toasted Pecans

If you like Yorkshire pudding, this is definitely the dessert for you…it’s essentially a huge Yorkshire, in overindulgent breakfast form!

The traditional puff pancake recipe is equal parts milk and flour, with the number of eggs depending on the serving size.  From there you’ll see quite a wide variation in flavor additives and topping combinations, so have fun with this one.  Make your Dutch Baby even more sweet with cocoa powder and chocolate chips, or go the savory route with spinach and feta…you really can’t go wrong here.

Cast Iron Dutch Baby Pancake with Fresh Blackberries and Toasted Pecans

  • 2 tablespoons butter
  • 3 eggs
  • 1/2 cup flour
  • 3/4 cup almond milk
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 2 teaspoons matcha powder
  • 1 pinch fresh ground salt
  • 1 pint fresh blackberries
  • 1 tablespoon ground toasted pecans
  • 1 tablespoon syrup or honey
  • 1 tablespoon powdered sugar

Place an 8-inch cast iron skillet in the oven and preheat the oven to 425 degrees.  In a deep bowl, combine the eggs, cream, sugar, vanilla and salt; blend vigorously with a whisk until smooth.  Place flour into a sifter and add to mixture while continuing to whisk.  Carefully remove the preheated skillet from the oven and evenly coat with the butter.  Pour the batter into the hot pan and place back in the oven for about 20 minutes, or until golden brown and puffed around the edges.  Remove the pan from the oven, garnish with syrup, powdered sugar, blackberries and toasted pecans.  Enjoy right from the pan or slice and serve!

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