Spring is in the air!
It's the time of year when all I can think of is bright fruit flavors incorporated in all the things I'm cooking. The citrus is gorgeous and the berries are starting to become plentiful in stores.
This german pancake is the best breakfast when I want to take a little extra time to enjoy another cup of coffee on a Sunday morning. It just set the tone for the day to make it feel extra special.
As spring comes on the chickens start leaving a full daily bounty of eggs. With two teenage boys in house, we go through eggs like nothing! Protein is king around here. This a great way to use up all of those extra eggs too. It is tradition for us to have this on Easter morning and my youngest always requests it for his birthday breakfast.
While I use my 12 inch cast iron pan, a 9x13 baking dish works great as well.
Preheat your oven to 400 degrees, place your pan in the oven to heat. Add a full stick of butter into the hot pan and let it melt completely while it is in the oven.
Use a blender or food processor to combine everything else but the berries. Pour the liquid mixture into the pan, then top with whatever berries you choose. Bake for 25-30 minutes until it is light and fluffy with a beautiful golden brown color on top.
We like to top it with a dusting of powdered sugar and more fresh berries.
If you need a something to brighten up your Sunday morning, give this one a try!
