Dutch oven pancakes with fresh strawberries
These pancakes look very impressive and are deceptively easy to make although you do need a blender. Dutch oven pancakes differ from regular pancakes in that you bake your batter and, in the process, they puff up huge like a soufflé. You end up with a sweet and salty, crispy yet chewy, airy pillow. This recipe calls for making small cups by using a muffin pan, but you can also make one giant pancake by baking the batter in a cast iron skillet. Get as many organic ingredients from this list as you can!
A review in the International Journal of Chemical Studies shows that organic practices not only make strawberries sweeter by increasing the sugar content while decreasing acidity, but they also reduce your exposure to pesticides. This is particularly important on a fruit that you don’t peel before eating.
- Blender (you can mix by hand in a bowl if you don't have a blender)
- Muffin pan or cast iron skillet
- 3 large eggs (or 4 medium)
- 3/4 cups of milk
- 3/4 cups of all-purpose flour
- 1/2 tsp salt
- Fresh strawberries, thoroughly washed
- Maple syrup
- Preheat the oven to 400°F
- Put the eggs into a blender and blend for about 30 seconds.
- Add the milk and blend together.
- Add the flour and salt and blend on high until mixed and frothy.
- Let the batter rest for a few minutes.
- Put a small piece of butter in the bottom of each muffin cup and place in the oven.
- When the butter has melted and just starts to foam*, remove the muffin pan from the oven and fill each muffin cup about 2/3 full with pancake batter. *The butter needs to be at the point of foaming. This indicates the pan is hot enough. If it's too cool, then the pancakes won't rise.
- Return the pan to the oven and bake for about 12-15 minutes or until they are puffed up and golden. If making a single pancake in a cast iron skillet it may 20-25 minutes to turn golden brown.
Banner Photo Credit: kasia2003; istockphoto.com