Sorry for the lack of posting lately, especially last week. I’ve just been so darn busy lately, and it’s not going to let up any time soon – our busy season is coming up, and the canning/freezing supplies are coming out. Add that to an increasingly heavy workload (although it’s work I enjoy, so I will definitely NOT complain), getting The Young One prepared for college in the fall, as well as lots of time being Meema, and I can barely find time to cook and photograph three recipes a week, much less blog about anything else.
Oh, well…it’s better than a poke in the eye with a sharp stick, I suppose.
At any rate, we’re swimming in berries right now. Strawberry season is almost over, but we’ve got blueberries and raspberries, both red and black, coming out of our ears. Faced with a ton of each this weekend, I was at a bit of a loss as to what to do with them (besides feed them to the berry eating machine that is our grandson). Beloved urged me to put them in a breakfast dish for our brunch this Sunday…so I did.
I didn’t want to make anything too terribly complicated, so I decided to see if I could make something along the lines of a Dutch Baby. It didn’t puff up like a Dutch Baby is supposed to, but it was freaking delicious – thus, the baked pancake. We ate this with Scotch Eggs and watermelon; it was a lovely, filling brunch. The pancake, while a bit on the rustic side, is tender and delicately sweet and tart from the berries. I drizzled the wedges with pure maple syrup, but that is all it was – just a drizzle. Beloved couldn’t stop raving about it, so I imagine I’ll be making this again before berry season is over.
It would make a good, simple dessert, too – top it with a little lightly-sweetened whipped cream.
Note: There is baking powder in the recipe; most commercial baking powders contain aluminum and GMO corn starch. You can make your own quite easily – this is a good recipe.
Click on the image to enlarge
- 2 cups mixed berries (black raspberries, blueberries, sliced strawberries)
- 2 tablespoons coconut sugar
- 3 tablespoons ghee or clarified butter
- 3 large eggs
- 2 tablespoons almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons potato flour
- 2 tablespoons rice flour
- 1 teaspoon baking powder
- 1/4 cup coconut sugar
- 1/2 teaspoon vanilla
- Preheat oven to 350 F.
- Place the berries in a small glass mixing bowl. Sprinkle with the 2 tablespoons of coconut sugar; stir to coat. Allow the fruit to macerate for 30 minutes, stirring occasionally.
- Melt the ghee in a heavy, oven-proof 10″ skillet over low heat. Place the remaining ingredients in a blender and process until smooth. Pour into the skillet and sprinkle the berries evenly over the surface of the pancake. Allow to cook over the heat for one minute.
- Bake for 12 to 15 minutes, or until the pancake is cooked through. Cool for 3 to 5 minutes; cut into 6 wedges. Drizzle with maple syrup, if desired, and serve.
- Nutrition (per serving): 181 calories, 9.4g total fat, 108.3mg cholesterol, 120mg sodium, 172.3mg potassium, 19.8g carbohydrates, 1.7g fiber, 10.1g sugar, 4g protein