Best Friend Blueberry Dutch Baby Pancakes

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Ingredients

Cooks Note: I use mini cast iron shallow bowls for these light and fluffy breakfast treats.

3 eggs
¾ cup milk
1/2 cup unbleached baking flour
1 pinch sea salt
2 tablespoons butter
1 cup fresh blueberries
¼ cup raw agave nectar
½ lemon, for juice squeezing on top
2 Tablespoons organic confectioners' sugar for a dusted topping

My dear friend Tanya turned me on to Dutch Baby German Pancakes many years ago. We would stay the night at her house and have them for breakfast and always have them two ways, sweet & savory. For a savory version of this recipe, substitute blueberry topping for a spicy salsa & pepper.

Submitted by:
Anni Daulter Anni is an eco-mama, cook, advocate of sustainable living & author. Anni was the founder of a fresh organic baby food company and recently launched her new magazine & online mom community. She wants to help families tune into more connection with each other, while supporting greening up the earth.

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MAKE IT

Preheat oven to 475 degrees and place your cast iron 10-inch pan or mini pans in the oven to heat up.
Meanwhile, whip eggs and milk with a mixer until frothy.
Slowly mix in the flour and salt.
Take pans out of the oven and reduce heat to 425 degrees.
Add butter in heated pan or mini skillets and make sure each pan is coated with melted butter.
Pour mixture into skillet or divide equally into mini skillets.
Put quickly back into oven and cook for about 12-15 minutes, until puffy and slightly browned.
In a saucepan heat blueberries and raw agave until warmed and blended about 3-4 minutes.
Scoop blueberry mixture into the center of Dutch Babies and sift some powered sugar on top and squeeze lemon juice over top.
Enjoy!

CLEAN IT

Pediatrician and Healthy Child Advisory Board member, Dr. Alan Greene lists milk as #1 most important food to buy organic in his Organic Prescription. If you can only get one organic ingredient for this recipe, make it milk.