• Micah

Almond Berry Dutch Baby

Mother's Day is just around the corner, and there's not better way to treat your leading lady than with a homemade breakfast fit for a queen. Don't get me wrong, pancakes are basically a food group in my household, but I've started to turn pancake Sunday into Dutch Baby Sunday for a no-flip breakfast that looks a whole lot more decadent than my go-to stack of cakes.

With May comes both Shavuot and Mother’s Day, which are both perfect for spending time with loved ones over brunch. This year, whip up an impressive (and deceptively easy!) Almond Berry Dutch Baby. Shavuot is traditionally celebrated by eating dairy-rich foods, making this the perfect dish to celebrate with!


You might be wondering: what is a dutch baby?

A dutch baby is a baked, puffed pancake that is a hybrid between popover, pancake, and crepe. It's the perfect breakfast for a crowd that doesn't involve you flipping 'cakes all morning.


This recipe was featured in the October issue of the San Diego Jewish Journal. A local publication that I've recently started writing for. Check out the issue and past issues to get a feel for my modern twists on jewish classics!






Want more Jewish inspired recipes? Check out my collection here


#jewishrecipe #pancakes #breakfast #holidayrecipe #brunch


Almond Berry Dutch Baby

Author: Micah Siva for the San Diego Jewish Journal

Cuisine: Jewish, baking

Total time: 30-35 min

Serves: 2-3


Ingredients

• 3 large eggs ½ cup milk

• ½ cup all-purpose flour

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• ½ tsp almond extract

• 3 tbsp butter, unsalted

• ½ cup blackberries, fresh

• ½ cup raspberries, fresh

• Confectioners’ sugar, to serve



Preparation:

1. Preheat the oven to 425F.

2. In a blender or food processor, blend the eggs, milk, flour, maple syrup, vanilla and almond extract.

3. Let sit for 10-15 minutes.

4. Meanwhile, add the butter to a cast iron or oven safe skillet to the oven to heat for 10 minutes

5. Remove skillet from the oven and add blackberries and raspberries.

6. Pour batter into the hot skillet, and bake, undisturbed for 20-25 minutes, or until it puffs up and turns golden brown.

7. Turn off the oven and let cook for an additional 5 minutes.

8. Remove from oven, and top with confectioners’ sugar. Slice, and serve.

9. Enjoy!





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