Though I am a sucker for just about any pancake or waffle recipe, busy mornings and hungry kids require something that’s ready fast. Since you just have to make one, Dutch baby pancakes cook up quickly and easily –– giving you a bit more time to do all the other important stuff you’re working on. This Dutch baby pancake recipe features nutty buckwheat, which is one of my favorite flavors to pair with summer berries and real maple syrup. Next time you find yourself needing to feed a breakfast crowd fast, give this buttery, crepe-like pancake a try!
Buckwheat Dutch Baby Pancake with Strawberries (adapted from Smitten Kitchen)
serves 2 – 4
for the pancake
3 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon sea salt
1/2 cup milk
2 large eggs
3 tablespoons unsalted butter
for the strawberries
1 cup strawberries, hulled and chopped
1 tablespoon sugar
1 teaspoon fresh-squeezed lemon zest
Preheat the oven to 400 degrees.
Whisk to combine the flours, sugar, sea salt, and eggs in a medium bowl. It’s fine for the mixture to be a little sandy.
Heat a large cast iron or heavy bottomed skillet over medium heat, and melt the butter. Turn the pan to coat well with butter.
Pour in the batter and place the skillet in the oven. Bake for 15 minutes or slightly longer, until the pancake has browned lightly on edges and the pancake has puffed up.
Meanwhile, prepare the fruit by tossing the strawberries with the sugar and lemon. Macerate a few of the berries with a fork and set aside.
Once the pancake is out of the oven, slice, top with berries, and serve. The pancake will deflate a bit, so serve it up quickly.