Hearty Southwestern Dutch Baby [RECIPE]

Hearty Southwestern Dutch Baby

Our Hearty Southwestern Dutch Baby proves this classic one pan meal isn’t just for breakfast anymore. (Photo by Jathan Fink, Jadeworks Entertainment)

We’ve always loved making our Blueberry Dutch Baby for breakfast, with its sweet decadent flavor. But now we’re making this puffy pancake into something worthy of lunch or dinner too! Infused with mouth-watering Southwest flavor and delicious chicken chorizo, this is the perfect meal anytime. Just pair it with a salad and serve! Read more of this post

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Blueberry Dutch-Baby [RECIPE]

Blueberry Dutch-Baby

Light and delicious, this Blueberry Dutch-Baby is an easy way to dress up your next Sunday brunch. (Photo by Jathan Fink, Jadeworks Entertainment)

Life in New England is filled with festivals for everything from seafood to cranberries. In Maine, there are a number of great festivals that celebrate blueberries, and rightfully so. These little berries are delicious whether they are fresh or baked into something decadent, like this oven-baked pancake which is guaranteed to please your guests at your next Sunday brunch. If you like, you can add other berries too for color and taste or try cutting cream cheese into tiny cubes and stirring it into the batter for extra richness.  Read more of this post

Breakfast Week: Buttermilk Pancakes

Buttermilk pancakes with butter and fresh maple syrup

Buttermilk pancakes are a surprisingly versatile breakfast that can be prepared in advance, taken on the road, or served with whipped butter and fresh maple syrup.

Perhaps you don’t think about pancakes as a breakfast food you can take on the road with you. But actually, they’re quite versatile. Whip up an entire batch and freeze the leftovers, then reheat in the toaster for a future breakfast. If you have to head out the door, spread peanut butter and strawberry preserves on them, wrap them in waxed paper, and they suddenly become a portable snack. However, if you have time, add 1 cup of roasted chopped pecans to the batter and smother them in butter and fresh maple syrup for a traditional favorite that never grows old.

PREP: 10 minutes
COOK: 3 minutes per batch

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup vegetable oil

DIRECTIONS

  1. Combine first 5 ingredients; stir well.
  2. Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
  3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Store unused batter in a tightly covered container in refrigerator up to 1 week. If refrigerated batter is too thick, add milk or water to reach desired consistency.)

YIELDS: 18 (4-inch) pancakes.

TIP: To reduce calories, replace buttermilk with 1 cup Greek yogurt mixed with 1 cup milk. Simply mix the two ingredients together until smooth. The result is that your pancakes will actually come out fluffier and they will taste just as good!