Blueberry and Raspberry Pancake Muffins!

April 17, 2012

Blueberry and Raspberry Pancake Muffins!

Today’s pancake mission was to attempt German Pancakes (or Dutch Baby Pancakes as they are also called). This technique involves oven baking the pancake mixture so that it puffs up, sort of like Yorkshire Puddings. The advantages are that it’s quick as you don’t have to make each pancake separately, and the German pancakes are much more like a dessert. They look beautiful and would work great at a dinner party. I used a recipe from the blog Two Tarts which I found on Pinterest.

I didn’t follow the recipe religiously so have added comments below of any changes.

Oven-Puffed Pancake with Berries

From Hay Day Country Market Cookbook

  • 3 tbs unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup blueberries, raspberries, or blackberries (or combination), fresh or frozen
  • powdered sugar, for sprinkling

1. Preheat the oven to 450 F. Place the butter in a 10-in oven-proof skillet (preferably cast iron), and place it in the oven.

Oven pre-heated to 230 C. I used much less butter than 3 tbs for the 8-inch Pyrex dish I was using. I also used some of the batter to fill a muffin tin, and used only spray oil to grease this.

2. Combine the flour and salt in a large mixing bowl. In another bowl, whisk together eggs, milk, and vanilla. Add this to the dry ingredients, and whisk until combined and smooth.

I didn’t have vanilla extract but this would have given a sweeter taste so definitely worth adding in. Saw a Youtube video that advised giving the eggs a really good whisk to get as much air in to them as possible to help the batter rise.

3. Wearing an oven mitt, remove the hot skillet from the oven (the butter should be bubbling), and pour in the batter all at once. Sprinkle the berries evenly over the top, and return the skillet to the oven. Bake until the pancake is nicely browned and puffed around the edges, 12 to 15 minutes.

As my Pyrex dish was slightly smaller, I poured less batter in (perhaps 2/3rds full), saving me some for the muffin tray. Both dishes took a bit longer than 15 minutes and still weren’t compeltely golden brown when I removed them. They didn’t puff up for the first 10 minutes but really ballooned towards the end of the cooking time. Great fun to watch through the oven door!

4. Remove the pancake from the oven (don’t forget that oven mitt!). Carefully transfer to a serving platter, and sprinkle with powdered sugar.

The puffed up muffins can deflate quickly so serve them straight from the oven! I served with frozen yoghurt and some more fresh berries.

Let us know if you try making Blueberry & Raspberry Pancake Muffins!



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