This is not a pancake made out of children from Holland but it is a delicious and light pancake that can be served as a simple breakfast or a luscious dessert. My recipe is very easy and takes little attending-to which I especially like on lazy Sunday mornings.
1 cup milk
¾ cup flour
⅓ cup sugar
2 eggs
1 teaspoon vanilla
¼ teaspoon baking powder
4 small cast iron pans
1 sheet tray
1 cup fresh blueberries
¼ cup powdered sugar
Preheat oven to 375 degrees. Place the small cast iron pans on a sheet tray with a smidge of butter in the bottom of each. Place the tray in the preheated oven and melt the butter in each little pan. Once melted, remove the tray from the oven, smear the butter all over the pans. Set aside while you mix the batter.
Mix all of the ingredients with an electric mixer or blender until well blended.
Spoon about 4 tablespoons of the batter into each well buttered pan.
4. Bake about 25-30 minutes, or until a light golden brown and cooked through. Remove from the oven.
5. Divide the berries among the 4 pans and top with sifted powdered sugar.
My favorite topping is blueberries but you can really use any berry or fruit, just make sure the fruit is dry or well drained when you add it to the top of the warm “babies.” If you’re making this for dessert you can also add fresh whipped cream, chocolate syrup, nuts, or other toppings you enjoy.
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