Austin360Cooks: Welcoming fall with a brunch-friendly pancake

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 A mere whiff of fall seems to have invigorated everyone when it comes to cooking.

Our #Austin360Cooks gallery filled up last week with late summer treats like blackberry almond pavlova and boozy blackberry pineapple pops, as well as summer rolls with mango-ginger dipping sauce. But there were also a few dishes that got me thinking about fall, from the crispy shoestring potatoes made with a spiralizer, to chocolate chip cookies that are somehow both crispy and chewy, to spicy buffalo shrimp that taste just like football season.

To submit your own photos or dishes, either tag the images on Instagram with #Austin360Cooks or email me at abroyles@statesman.com. We love hearing about what you’re making at home.

Berry Dutch Baby

Jessica Fradono of the blog the Dishstance (thedishstance.com) shared this Dutch baby pancake on Instagram last week and says that even though the dish is basically a giant pancake baked in a cast iron skillet, it’s one of her new favorite brunch foods.

It’s quick and simple, and you can use whatever berries you might have on hand. She uses coconut sugar and organic sweetened almond milk from a company called Malk, so if you use regular milk or almond milk, you might need to add slightly more sugar or syrup at the table. You can also use half regular flour and half whole wheat to make it slightly healthier.

1 tsp. lemon zest
3 large eggs, room temperature
2 Tbsp. coconut sugar or other sugar of your choice
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
2/3 cup almond milk or whole milk
2/3 cup flour
2 cups mixed berries (blueberries, strawberries, raspberries or blackberries)
1-2 Tbsp. unsalted butter
1 medium lemon, sliced into wedges (after zesting)
1/3 cup powdered sugar for dusting

Heat oven to 425 degrees and place 10- to 12-inch cast iron skillet in for about 10 minutes until heated.

While oven is heating, zest the outside of the lemon and then quarter for serving. Whisk eggs in a medium mixing bowl for about 2 minutes, until they are light and airy; then mix in lemon zest, coconut sugar, salt, vanilla and almond milk. Sift flour into bowl and blend well. Add berries and stir gently so that they are coated in flour.

Carefully take skillet out of the oven, place in 1-2 Tbsp. butter — depending on size of skillet — and rotate to distribute evenly though pan and sides. Pour in batter and quickly place back in oven to avoid losing any heat. Bake for about 15 minutes, until edges are brown and puffy and center is still a bit moist.

Pull out of oven and place onto serving plate. Sprinkle with powdered sugar and cut into slices. Serve with lemon wedges to squeeze on top. Serves four.

— Jessica Fradono, the Dishstance (thedishstance.com)

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