Breakfast Clafoutis with Cherries

Viviana's Kitchen

Hello hello!

I’m back with a delicious recipe I tried out this morning/afternoon. Afternoon, cause I got out of bed at 11:15 and didn’t finish this until after 12, BUT ANYWAY.

I wanted to eat something different from just cereal or eggs or toast, so I got my ass on Foodgawker as usual and found this easy Lemon Dutch Baby with Berry Compote and put myself to work. It’s not too sugary-sweet or too weird and foreign. I thought it was going to turn out like the Finnish “pancakes” I made like 6 years ago, but I realized when I started eating that it’s a whole lot like the Clafoutis recipe I make, except loads simpler to prepare.

Here’s the breakdown of ingredients and directions. I did not make the whipped cream, but I did make the berry (CHERRY!) compote.

Ingredients

for the Dutch Baby:
zest of 1 lemon
1 cup all purpose flour
4 eggs
1 cup milk
3 tablespoons sugar
3 tablespoons + 2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
for the Berry Compote:
2 cups frozen berries (‘triple berry’)
juice of 1 lemon
1 tablespoon sugar
for the whipped cream:
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
OR
your whipped topping of choice
Instructions

  1. Remove frozen berries from freezer, in a bowl combine berries, lemon juice, and tablespoon of sugar. Toss to mix. Set aside to thaw, toss occasionally while dutch baby is cooking.
  2.  Place 12 inch cast iron (or oven safe skillet) in oven, preheat to 425º F.
  3. In a blender add lemon zest, flour, eggs, milk, sugar, 3 tablespoons butter, vanilla extract, and salt. Blend until combined.
  4. Once oven is preheated and skillet is hot, use oven mitts to remove the skillet. Add the remaining 2 tablespoons of butter to the skillet, swirl the skillet until the butter melts and the sides and bottom of the skillet is covered in butter.
  5. Pour the batter from the blender into the skillet. Return skillet to oven.
  6. Bake 22-24 minutes until edges are golden brown.
  7. If you are making your own whipped cream add vanilla and heavy whipping cream to the stand of an electric mixer. Beat on high 1-2 minutes until whipped cream is to preferred consistency.
  8. Give Berry Compote a final stir and pour over the Dutch Baby, top with Whipped Cream. Serve immediately.

Advertisements

Happy Valentine’s Day!

Viviana's Kitchen

I know I post pictures of pancakes all the time (on Instagram too) but they’re such delicious and easy subjects.

Today I made cardamom pancakes because I finally found powdered cardamom last weekend, and topped them with heart shaped strawberry slices and honey.

Happy Valentine’s Day from my kitchen to yours!

DSC_1711copy

Pumpkin Spice Pancakes

Viviana's Kitchen

Hi! I’m back. Told you guys I wouldn’t be gone long!

It’s refreshing taking a step back from having to do photography every single day. But let’s be honest, I definitely cheated a lot last year on this project. I used a lot of old photos on days I didn’t have new content and I’m not entirely sure I grew my skills too much…maybe.

I did learn learn my camera better and discovered some new lighting tricks, so there’s that. But anyway –

Because I’m not under pressure from myself to put out something fresh on the daily, I have more time now to leisurely take photos. So I’m coming at you today with some food porn because I made pumpkin spice pancakes this morning. Because Saturdays are for pancakes. Always.

Ingredients:
(Yields ~10 pancakes)
– 1 cup Pamela’s Gluten Free Pancake Mix
– 1 egg
– 1 tbsp oil (I use EVOO)
– approx 1 cup water, eyeball it to desired consistency
– approx 3 tbsp pumpkin puree
– cinnamon, allspice and pumpkin spice to taste

DSC_1564copy

Saturdays Are For Pancakes

Viviana's Kitchen

Saturdays are for pancakes. And this Saturday I got a little extra fancy and made lemon poppy seed pancakes instead of my usual cinnamon. They turned out really well.

I didn’t have any strawberries so I topped them with frozen raspberries. And honey, of course.

DSC_8546copy

Pam’s Pancakes: Round 2

Viviana's Kitchen

Yes yes yes. I skipped a day. But it was my friend’s birthday and I got home well past midnight. No point in back dating a post. Soooo, because today was my day off and I woke up late, I decided to try Pamela’s pancake mix again this “morning” (noon).

As it turns out, I followed the recipe wrong last time and made it with 1/3 cup of mix instead of a the full cup like it asks. They turned out like pancakes instead of crepes this time around, thank god. AND THEY WERE DELICIOUS.

I added a few drops of pure almond extract for a little extra flavor.

DSC_6147copy