Dutch Baby Pancakes with Raspberry Sauce....

We had these for Mother's day with fresh fruit and cinnamon filled scones.  Everything was wonderful and delicious!

Dutch Baby Pancakes with Raspberry Sauce

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1 tablespoons butter
3 large eggs
¾ cup rice or soy milk
½ teaspoon vanilla
½ cup whole wheat flour
2 tablespoons sugar
1/8 teaspoon salt
Raspberry sauce (recipe follows)

If you want one large pancake, melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.

I put them in muffin tins to make mini-sized pancakes....butter muffin tins, if you use the muffin tins only fill up about a ¼ of the tin.  I would also double the recipe.

In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.

Pour batter into prepared pan and bake in a 425° oven until pancake is puffed and lightly browned, 15 to 20 minutes. Slice into wedges and serve immediately with raspberry sauce.

Raspberry sauce: In a food processor or blender, puree 1 bag thawed frozen raspberries until smooth add sugar to taste. About ¼ cup of sugar. Rub purée through a fine strainer into a bowl or a squeeze bottle; discard seeds. Makes 1 1/4 cups.

Notes: The pancake puffs up as it bakes and then shrinks down after it's removed from the oven, making the perfect canvas for raspberry sauce. You could also top the pancake with apples that have marinated in cinnamon and sugar

We also had Hailee's potatoes they were so good!

 Have a wonderful day!

Denise

xoxo

I know it was Mother's Day and technically shouldn't be the one doing the cooking, but when my little munchkin asked if I could make my cinnamon filled scones, I couldn't turn down those baby blues or those cute little lips.  I said yes bug I will make you cinnamon filled scones for Mother's Day!  Could you resist this face?