Finnish Raspberry Pancake

Hello all–  This recipe said “pancake,” so I popped it in the oven for breakfast.  And it was delicious– hot and custard-y and full of sweet raspberries.  But I thought it was so luscious that it deserved a promotion from breakfast up to desert.  So we ate if after dinner for desert that very night with a friend– a lovely light ending to a summer dinner.

FINNISH RASPBERRY PANCAKE
1 cup flour
2 tab. sugar
1/4 tsp. salt
2 cups milk
1/4 cup melted butter
2 eggs
1 tsp. vanilla
6 oz. box of raspberries (about a cup)
1/4 cup sugar

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In a mixing bowl stir together the flour, sugar and salt.  Then whisk in the milk, melted butter, eggs and vanilla.  Pour is it all into a 10″ baking dish sprayed with cooking spray.  Sprinkle the raspberries and sugar on top and pop it into a 400 even for 45 minutes until it’s puffy and nicely browned.
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Lemon Blueberry Dutch Babies

Hey friends–  Why do they call these things “dutch babies?”  I don’t know.  But I do know they are pretty delicious.  Good for a weekend breakfast or even a Sunday night supper with bacon or ham and a little salad.  I tried these out on Laurel who’s home for a visit and she said they were A-OK.

LEMON BLUEBERRY DUTCH BABIES
4 eggs
1 cup milk
1 cup flour
1 tab. freshly grated lemon rind
1/4 tsp. salt
3 tsp. butter
1 pint blueberries
powdered sugar

Melt the butter in the bottom of a 3″x13″ baking dish.  (Or divide the recipe into smaller individual dishes).  Whisk together the eggs, milk, flour, lemon rind and salt.  Slowly pour the mixture over the melted butter and pop it into a 400 degree oven for about 30 minutes until the dutch baby is puffed up and browned around the edges.  As it comes out of the oven sprinkle on the blueberries and dust it all with powdered sugar shaken through a sieve.