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With Mother’s Day around the corner, I partnered up with Bi-Rite Market to share a quick and easy breakfast recipe for you to make for the special women in your life! Living in San Francisco, I try to buy local as often as possible and markets like Bi-Rite make it easy to do. It’s a family-owned market that sells local produce (they even have their own farm in Sonoma!) and products. I love that the signs in the store identify the farms and locations where the products come from!
Living in San Francisco, I’m lucky enough to have the opportunity to buy products that are made or grown nearby. Supporting small businesses and farmers is something I really care about, especially as my family has a farming background!
Here are some of the locally made products I picked up from Bi-Rite that I used in this recipe:
Capay Mills Stone Milled Flour – Capay Mills is owned by a grain-farmer, David Kaisel, who owns a 15-acre farm in Capay, California. The flour is made from stone ground heirloom grains that are rare to find nowadays. Per their website, ” By offering an alternative to industrial-scale cultivation and processing, we are restoring genetic diversity to our grain supply and supporting family-scale farmers—while offering dedicated bakers the chance to experience the unique tastes and personalities of this ancient crop.”
Just Date Syrup – I’ve actually written about Just Date Syrup before! It’s made by a friend of mine, Sylvie Charles. The syrup is made from organic California medjool dates and has this amazing toffee/caramel-like flavor that I love! I used Just Date Syrup in the past to make Pear & Cardamom Scones and Gingerdoodle Cookies!
Happy Girl Kitchen Co. – I topped my Dutch baby pancake with a dollop of Happy Girl Kitchen Co’s Blackberry Lemon Summer Jam! The owners, Todd and Jordan Champagne, love highlighting locally grown ingredients in their jams, jellies, and pickles. They’re based in Pacific Grove, California.
Clover Sonoma – You’ve probably seen me use Clover Sonoma dairy products throughout many of my recipes. Clover Sonoma is located just north of San Francisco in Sonoma, they source all their milk from small family-owned farms in Northern California. They highlight many of the farms they work with on their website and focus on sustainable farming!
To make these dutch baby pancakes, be sure to incorporate as much air as possible into the batter. I used a whisk, but feel free to quicken up the process by throwing the batter ingredients into a blender! But don’t be like me and use an immersion blender. About 8 failed pancakes later, I realized I was knocking all the air out of the batter, giving it to no way to rise!
Also, you can use an 8-inch cake pan instead of a skillet if you don’t have an oven-safe skillet at home! Be sure to have tons of space above the middle rack as the dutch baby pancakes will rise, a lot! Serve immediately, as the pancakes will start to fall pretty much as soon as you remove it from the oven!
The final dish is a custardy pancake with caramelized edges that works amazingly well with the fresh berries, jam, date syrup and whipped cream. Every bite was unique with different textures and flavor notes! The lemon zest really brightens up the entire dish and made a huge impact on the flavor, so don’t skimp out! It looks so impressive and fresh, any mom would be excited to see this on Sunday morning for brunch or breakfast!
P.S Bi-Rite has flowers at their shop so you can surprise the mom in your life with flowers AND a homemade breakfast!
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Dutch Baby Pancakes
- Total Time: 20 minutes
- Yield: two 9-inch pancakes 1x
Ingredients
Dutch Baby Pancake
- 3 eggs, room temperature
- 1/2 cup all purpose flour
- 3/4 cup milk, room temperature
- 1 1/2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tbsp lemon zest
- 2 tbsp unsalted butter
Cardamom Whipped Cream
- 1/2 cup heavy whipping cream, cold
- 1 tbsp powdered sugar
- 1 tsp ground cardamom powder
Toppings
- 8 strawberries, halved
- 1/3 cup blueberries
- Just Date Syrup
- Happy Girl Farm Blackberry Lemon Summer Jam
- lemon zest
Instructions
- Pre-heat oven to 420°F.
- Add eggs, flour, milk, granulated sugar, baking powder, salt, vanilla extract, and lemon zest to a mixing bowl. Whisk together until the batter is completely smooth. Let rest for 10 minutes. Then whisk for 1 minute to incorporate as much air as possible (we want lots of bubbles!).
- Place an 8-inch oven-safe skillet on the stove on medium high heat. Add butter. Once the butter has melted and is bubbling. Slowly pour half the batter into the center of the plan. Carefully place the skillet onto the middle rack of the oven. Bake for 12-15 minutes or until it is nice and puffy and golden brown.
- While the Dutch baby pancake is baking, make the whipped cream. Add cold heavy whipping cream, powdered sugar, and cardamom powder to a small mixing bowl. Use a handmixer to whisk the cream until you get stiff peaks. This should take about 3-5 minutes.. Be careful not to overmix, you’ll end up with butter instead! Place in refrigerator until ready to use.
- Once the pancake is done, pull it out of the oven and top with strawberries, blueberries, a dollop of cardamom whipped cream and blackberry lemon summer jam. Dust with powdered sugar and lemon zest. Drizzle a little Just Date Syrup on top and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
