Red, White, and Blue

We celebrated with a Fourth of July breakfast this morning.  A Dutch Baby (puffed pancake) with blueberries, rasperries, and strawberries.  We enjoy a variety of pancakes of various origins, but this may just be voted family favorite.  Nearly 25 years ago, our friends Bob and Dorothy Thomas made this.  Once I tasted it, I hastily scribbled the bones of the recipe on a torn piece of paper, which is still the one I pull out when I get ready to make it.  Even though I know the simple ingredients and preparation by heart, I like to connect with the memories by handling this tattered little note. It may be simple, but because it rises and puffs and is always beautiful with any assortment of fresh fruit, it is a great way to make guests feel special, whether served at breakfast, brunch, or a lovely dinner dessert.

                                                                  1/3 cup butter
                                                                   4 eggs
                                                                   1 cup milk
                                                                   1 cup flour

Begin heating oven to 425 degrees.  Put butter into an 8 inch round iron skillet and place in oven.  While butter is melting, put eggs, milk, and flour into blender jar and mix throughly.  Take hot skillet out of oven and pour batter directly into melted butter.  Do not stir.  Place back into oven for about 20 minutes, or until puffed and browned.  I cut it into fourths and top with fresh berries or peaches and sprinkle lightly with powdered sugar.  If you wish, add a dollop if whipped cream.  Garnish with a sprig of mint.
Optional:  Add vanilla or a dash of nutmeg for flavor.  We like it plain.