{Homemade}: Dutch Baby Pancake with Blueberry Compote

 

I was already thinking of whipping up homemade pancakes as a part of my weekend wind-down, when I stumbled upon a recipe for a homemade dutch baby pancake from Bon Appetit, replete with a homemade fruit compote to take it over the top.  Because it had been years since I'd made my first dutch baby, I was sold and couldn't wait to wake up my kitchen with this scrumptious first bite of the day. 

Moments later, a quick scan of my kitchen pantry and fridge revealed that I had the necessary goods to get this recipe off the ground--but with no cherries and peaches for the compote (as featured on Bon Appetit).   What, then, could I do to still make it work without leaving the compote behind?  I employed my philosophy that cooking is often equal parts inspiration and improvisation--and I improvised!  Instead of a cherry compote, I would take the luscious blueberries I had sitting pretty and make the compote all the same.  (I love it when a plan comes together!)

So without any further ado, I gathered my ingredients and made myself one grand breakfast.  In truth, I didn't allow myself to eat the entire thing since I knew there might be some waistline repercussions, but I savored enough to leave me satiated--and thankful for a little improv.  It was the perfect weekend indulgence, and I hope you'll bring it into your kitchen with the same abandon--and enjoy!

Happy Eating!

Get the recipe here (and substitute fresh or frozen blueberries for the cherries).

The Ultimate Berry Trifle

"This is a showstopping dessert that practically makes itself." Those are the words used to introduce this dessert in Tyler Florence's cookbook, Tyler's Ultimate (a gem in my cookbook collection), setting the reader's expectations for a treat that is unforgettable.  And from the first time I made it years ago until now, I can attest that it's no exaggeration of terms.

My enthusiasm for this dessert, first and foremost, and as it is with all the recipes I return to again and again, is its absolute scrumptious taste.  Like in the mouth-watering, can't wait to take another bite kind.  A mixed berry trifle, it showcases three of Summer's star berries at their peak, and combined with luscious cake and lemon cream, every bite is a mingling of sweet and slightly tart flavors that sing in your mouth.  And I'm not exaggerating.

Another reason this dessert is so stellar is because of the ease with which it comes together.  Trifles lend themselves to an assembly of ingredients, without any heavy lifting.  And when it comes to producing a showstopping dessert, that's rare (and golden).  

Macerating the berries with a little sugar and lemon juice and whipping up sweetened cream and combining with lemon curd to make a scrumptious lemon cream is as complicated as it gets.  So, not complicated at all, really.  The result is a beautiful, layered medley of cream, cake and berries--the ultimate in good eats. 

Happy Eating!

Recipe: The Ultimate Berry Trifle

Blueberry Pancakes with Orange Essence

Whether you're talking breakfast, brunch--or breakfast for dinner--pancakes are the perfect course for delicious noshing.  Most often, I enjoy them simply prepared with some real maple syrup on the side for frequent drizzling.  However, when I have my favorite blueberries on hand (fresh or frozen), I bring them to the party to make the patty cakes even more special--and scrumptious.

And whether I'm enjoying them with, or sans, my favorite fruit, these days I can't resist adding in an under note of orange that brings a bright, yet subtle, orange "essence" to the pancakes.  This is my humble attempt at recreating the distinct flavor that I encountered years ago while vacationing in St. Barths, an exquisite Caribbean island in the French West Indies.  

My first morning there, I ordered the pancakes for breakfast, and what I was served was unlike any other pancake I'd ever tasted.  The only way I knew how to describe what I was tasting was that it tasted as if the chefs had infused the batter with orange goodness--and I loved it!  Needless to say, I ordered pancakes everyday for the rest of my stay.

I don't indulge as often these days, but on the occasions that I do, I like to bring the same goodness to the table.  This recipe is a quick and simple tribute to special touches that can make all the difference--and create lasting foodie memories.

Happy Eating!

Blueberry Pancakes with Orange Essence

Ingredients:

Recipe for 1 batch of pancakes from your favorite pancake mix

1/2 cup blueberries

1/2 teaspoon orange blossom water

1/4 teaspoon vanilla extract

Butter

Confectioner's sugar for dusting 

Maple syrup for serving, optional

Method:

Preheat a griddle or large skillet to medium high heat.

Prepare pancake batter according to package instructions and add in the orange blossom water, vanilla and blueberries, being careful not to over mix the batter.  Allow the batter to stand for 1-2 minutes.

While the batter is resting, add butter to the preheated griddle and allow to melt and coat the surface evenly. (Cook's Note: this will give you deliciously crispy edges, while also adding flavor.)

Once the butter has melted, add the batter in 1/4 cup measures for each pancake.  Cook until golden brown on one side (about 2 minutes), then flip and cook until browned on the other side, about 1 additional minute.  Remove from the griddle, dust with confectioner's sugar, serve with maple syrup, if using, and enjoy!