Blueberry German Type Pancake
I absolutely Love blueberries and German pancakes so why not put them together. You can do just the blueberries or you can add some nuts in it as well. I would use either walnuts or pecans. Be adventurous and try different ones to see what you like best.
I also made a blueberry compote to spoon over the pancake. Talk about a blueberry explosion. If you really need some antioxidants there you have it. The good thing about a German pancake is you can put whatever you like in it You can even add maple syrup in the batter to give it a little richer.
I love to use fresh blueberries as once they are cooked the juices just flow into the pancake and make it really moist. You can use frozen berries if you want but why would you when you can get all the freshness this berry has to offer your health. You can change it up and use cherry as well, you will need to pit the cherry before cutting in half. Raspberries might hold up. I do use raspberries when i make muffins.
Eggs are better if at room temperature when you are wanting them to add fluffiness to your dish such as souffle's or quiche. You can use eggs right out of the refrigerator as well you just won't get that really good fluff.
You can replace the whole milk with sweetened coconut milk if you are dairy free, you can use 2 % low-fat milk as well. You would also need to use coconut oil or margarine instead of butter. You can use a gluten free flour if you need to. The fresh berries come with their own sweetness and if you add the compote there is really no need for too much added sugar. I used Madagascar vanilla do not use imitation vanilla.
Ingredients
3 Tbsp butter
15 oz fresh blueberries
3 Large eggs at room temp
3/4 cup whole milk
3/4 cup flour
1/3 cup sugar (I used 5 Tbsp which is 1/2)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp cardamom
Preheat oven to 400 degrees
Melt butter on stovetop in cast iron skillet. Tilt pan so butter moves all over the skillet even up the sides. Beat eggs in your stand mixer until they look frothy and fluffy. Add all the next ingredients and mix until all is incorporated. Put all berries in the skillet then pour batter over berries.
Bake for 30-35 minutes or until fluffy.
Serve warm with warm compote. Let stand 15 minutes before cutting. You can freeze or refrigerate and just reheat in microwave.
I absolutely Love blueberries and German pancakes so why not put them together. You can do just the blueberries or you can add some nuts in it as well. I would use either walnuts or pecans. Be adventurous and try different ones to see what you like best.
I also made a blueberry compote to spoon over the pancake. Talk about a blueberry explosion. If you really need some antioxidants there you have it. The good thing about a German pancake is you can put whatever you like in it You can even add maple syrup in the batter to give it a little richer.
I love to use fresh blueberries as once they are cooked the juices just flow into the pancake and make it really moist. You can use frozen berries if you want but why would you when you can get all the freshness this berry has to offer your health. You can change it up and use cherry as well, you will need to pit the cherry before cutting in half. Raspberries might hold up. I do use raspberries when i make muffins.
Eggs are better if at room temperature when you are wanting them to add fluffiness to your dish such as souffle's or quiche. You can use eggs right out of the refrigerator as well you just won't get that really good fluff.
You can replace the whole milk with sweetened coconut milk if you are dairy free, you can use 2 % low-fat milk as well. You would also need to use coconut oil or margarine instead of butter. You can use a gluten free flour if you need to. The fresh berries come with their own sweetness and if you add the compote there is really no need for too much added sugar. I used Madagascar vanilla do not use imitation vanilla.
Ingredients
3 Tbsp butter
15 oz fresh blueberries
3 Large eggs at room temp
3/4 cup whole milk
3/4 cup flour
1/3 cup sugar (I used 5 Tbsp which is 1/2)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp cardamom
Preheat oven to 400 degrees
Melt butter on stovetop in cast iron skillet. Tilt pan so butter moves all over the skillet even up the sides. Beat eggs in your stand mixer until they look frothy and fluffy. Add all the next ingredients and mix until all is incorporated. Put all berries in the skillet then pour batter over berries.
Bake for 30-35 minutes or until fluffy.
Serve warm with warm compote. Let stand 15 minutes before cutting. You can freeze or refrigerate and just reheat in microwave.
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