Double Berry Puff Pancake
A delightful twist on the classic pancake, the Double Berry Puff Pancake is fluffy, airy, and bursting with the sweet and tart flavors of fresh berries. Perfect for brunch or a special breakfast, this dish combines the simplicity of pancake batter with the elegant puffiness of a Dutch baby. As it bakes in the oven, the pancake puffs up to create a beautiful golden crust while remaining soft and tender inside. Serve it warm, dusted with powdered sugar and topped with a dollop of whipped cream, and you have a stunning centerpiece for any table.
Reasons to Love Double Berry Puff Pancake
There are countless reasons to fall in love with the Double Berry Puff Pancake. Here are just a few:
- Easy to Prepare: With minimal ingredients and straightforward steps, this pancake comes together quickly and easily.
- Impressive Presentation: The pancake puffs up dramatically in the oven, creating a stunning visual that will impress your family and friends.
- Berry Delicious: The combination of blueberries and raspberries adds a fresh burst of flavor that brightens up your meal.
- Customizable: You can easily swap out the berries or add other toppings to suit your taste preferences.
- Perfect for Sharing: This pancake is great for serving a crowd, making it perfect for brunch gatherings or special occasions.
What We’re Using
The ingredients for the Double Berry Puff Pancake are simple, yet they come together to create something extraordinary. Here’s what you’ll need:
- 4 large eggs: These eggs provide the structure and fluffiness of the pancake.
- 1 cup whole milk: Whole milk adds richness and moisture to the batter.
- 1 cup all-purpose flour: A standard pantry staple that creates the base of the pancake.
- 1/4 cup granulated white sugar: This sweetens the pancake and helps it caramelize during baking.
- 1/2 teaspoon freshly grated lemon zest: A hint of citrus that brightens the flavors beautifully.
- 1/4 teaspoon salt: To enhance and balance the sweetness of the pancake.
- 2 tablespoons unsalted butter: Butter adds flavor and helps create a golden crust.
- 1/2 cup blueberries: Fresh blueberries give a burst of sweetness and color.
- 1/2 cup halved raspberries: Tart raspberries add a delightful contrast to the sweetness of the blueberries.
- Powdered sugar, syrup, and/or freshly whipped cream: For topping and finishing touches.
Tools of the Trade
To make your Double Berry Puff Pancake, you’ll need a few essential tools:
- Oven-safe skillet: A cast-iron or oven-safe non-stick skillet works best for even cooking and easy transfer to the oven.
- Mixing bowl: For combining your ingredients into a smooth batter.
- Whisk: To blend the eggs, milk, and dry ingredients until smooth.
- Spatula: For gently folding in the berries.
- Measuring cups and spoons: To ensure accurate measurements for perfect results.
Double Berry Puff Pancake Cooking Guide
Follow these simple steps to create your own Double Berry Puff Pancake:
Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). This high temperature is essential for creating the signature puff in your pancake.
Step 2: Prepare Your Skillet
Place your oven-safe skillet over medium heat on the stovetop. Add the unsalted butter and allow it to melt, swirling it around to coat the bottom of the skillet evenly.
Step 3: Make the Batter
In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, lemon zest, and salt until well combined. Gradually add the all-purpose flour, mixing until the batter is smooth and free of lumps.
Step 4: Add the Berries
Gently fold in the blueberries and halved raspberries into the batter. Be careful not to overmix, as you want to keep the berries intact.
Step 5: Pour the Batter into the Skillet
Once the butter is fully melted, pour the batter into the hot skillet. It should sizzle slightly upon contact, forming a lovely crust.
Step 6: Bake
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed up and golden brown. The pancake will rise dramatically, so don’t be alarmed by the height!
Step 7: Serve Immediately
Remove the pancake from the oven and allow it to cool for a minute. Dust with powdered sugar and serve warm with maple syrup and freshly whipped cream, if desired.
Seasonal Spins
One of the best things about the Double Berry Puff Pancake is its versatility. Here are some seasonal spins to try:
- Spring: Substitute strawberries and add a splash of vanilla extract for a fresh take.
- Summer: Use peaches and blackberries for a summery flavor explosion.
- Fall: Incorporate diced apples and cinnamon for a cozy autumn vibe.
- Winter: Try cranberries and a drizzle of orange glaze for a festive touch.
Behind the Recipe
The Double Berry Puff Pancake has its roots in the classic Dutch baby pancake, which originated in Germany and became popular in America in the early 20th century. This recipe takes the traditional elements and elevates them with the addition of fresh berries and a hint of citrus. The result is a dish that is not only comforting but also visually stunning, making it perfect for any occasion. Whether it’s a lazy Sunday or a holiday brunch, this pancake is sure to bring smiles to the table.
Freezer-Friendly Notes
If you find yourself with leftovers (though unlikely, given how delicious it is), the Double Berry Puff Pancake can be stored in the freezer. Here’s how:
- Allow the pancake to cool completely before cutting it into individual slices.
- Wrap each slice tightly in plastic wrap, then place them in an airtight container or freezer bag.
- Freeze for up to 2 months.
- To reheat, simply place the slice in a toaster oven or conventional oven at 350°F (175°C) until warmed through.
Helpful Q&A
Can I use other types of milk in this recipe?
Yes! You can substitute almond milk, oat milk, or any other milk alternative you prefer. Just keep in mind that the flavor and texture may vary slightly.
What can I use instead of eggs for a vegan version?
You can use flaxseed meal or chia seeds mixed with water as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
Can I make the batter ahead of time?
It’s best to make the batter right before baking for optimal puffiness. However, you can prepare the dry ingredients in advance and mix them with the wet ingredients just before baking.
How do I store leftovers?
Store any leftover pancake slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave when ready to enjoy again.
Serve with These
Here are some delicious options to serve alongside your Double Berry Puff Pancake:
- Maple Syrup for drizzling on top.
- Freshly Whipped Cream for a creamy touch.
- Greek Yogurt for a tangy addition.
- Fruit Salad for a refreshing side.
The Takeaway
The Double Berry Puff Pancake is not just a breakfast dish; it’s an experience. With its fluffy texture, vibrant colors, and delicious flavor, it’s sure to become a family favorite. Whether you’re hosting a brunch or enjoying a quiet morning at home, this pancake will elevate your meal and leave everyone wanting seconds. So grab your ingredients, preheat that oven, and get ready to impress with this stunning and delectable pancake. Enjoy every fluffy bite!
Double Berry Puff Pancake
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Place your oven-safe skillet over medium heat on the stovetop. Add the unsalted butter and allow it to melt, swirling it around to coat the bottom of the skillet evenly.
- In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, lemon zest, and salt until well combined. Gradually add the all-purpose flour, mixing until the batter is smooth and free of lumps.
- Gently fold in the blueberries and halved raspberries into the batter. Be careful not to overmix.
- Once the butter is fully melted, pour the batter into the hot skillet. It should sizzle slightly upon contact.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed up and golden brown.
- Remove the pancake from the oven and allow it to cool for a minute. Dust with powdered sugar and serve warm with maple syrup and freshly whipped cream.
Notes
- Feel free to substitute different berries based on the season.
- This pancake is best served fresh out of the oven for maximum puffiness.
- Leftovers can be stored in the freezer for up to 2 months; reheat in the oven.
