Mom’s Day is just around the corner so we’re celebrating a little early today with breakfast. This Cinnamon Dutch Baby with Maple Berries is simple and delicious!
Admittedly, I am a little leery of my husband or kids actually making anything in the kitchen. My husband doesn’t cook or spend much time there (unless he’s making coffee!). I’m afraid they’ll make a big mess that they won’t clean up
my way and I’ll have to do it all over – so what’s the point of them even trying? I know, I know…it’s the thought the counts. Maybe they could give this simple breakfast recipe a try?
A dutch baby is an oven pancake and really couldn’t be any easier to make. My aunt gave all of her nieces a version of this recipe in our family hope chests several years ago. I added the cinnamon because I really love it and it makes a lovely background for the gorgeous blanket of berries you’ll be heaping on top.
To moms everywhere – enjoy a beautiful day with your families!
- For the dutch baby:
- 4 Tablespoons BUTTER, melted + 2 Tablespoons BUTTER for the pan
- 3 EGGS
- ¾ cup FLOUR
- ¾ cup MILK
- ½ teaspoon CINNAMON
- For the berries:
- 1 Tablespoon BUTTER
- 2 Tablespoons PURE MAPLE SYRUP
- 2 teaspoons VANILLA EXTRACT
- 1½ cup STRAWBERRIES, chopped
- 1 cup FRESH or FROZEN BLUEBERRIES
- Preheat oven to 425 degrees. While the oven is heating, put 2 Tablespoons of butter in a cast iron skillet and place in the oven to melt.
- In a medium bowl, whisk together 4 Tablespoons melted butter, eggs, flour, milk and cinnamon. Whisk briskly for about a minute.
- Remove the skillet from the oven and rotate the pan to coat it with the melted butter. Pour in the batter and bake for 20-22 minutes until puffed and golden.
- Place butter, maple syrup, vanilla and berries in a small saucepan. Heat over medium-low heat until combined and saucy.
- Cut dutch baby into wedges and serve topped with maple berries.
More breakfasts Mom is sure to love…