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Brazilian cheese bread, or pão de queijo, is an addictive combination of crispy, cheesy, and chewy goodness. Made with tapioca flour, these “rolls” are naturally gluten free! They’re like a chewy cheese puff, perfect for an after-school snack or a delicious accompaniment to your favorite dinner.
What is Brazilian Cheese Bread?
Pão de queijo, also known as Brazilian cheese bread, is a popular snack in Brazil. These iconic “rolls” are loved around the world for their crispy exterior and chewy, cheesy center. If you’ve ever eaten gougères (French cheese puffs), they’re like a chewier version of these little cheese puffs. Brazilian cheese bread has a rich history that dates back to colonial times when tapioca flour was discovered as an economical and versatile alternative to wheat flour. From there, the recipe evolved, and today, it is a beloved part of Brazilian culinary culture.
Brazilian supermarkets carry pre-made frozen cheese bread dough that can also be found in specialty stores worldwide. You may have seen Brazilian cheese bread in the frozen section of your grocery store. One popular brand I see is called Brazi Bites. While convenient, there’s something special about preparing it from scratch and savoring the aroma and taste of freshly-baked cheese bread. The store-bought cheese bread is good, but not as good as these homemade blender Brazilian cheese bites and you certainly do not get the same bang for your buck!
What Makes this Recipe SO Amazing?
Gluten-free cheesy bread at it’s best!
gluten-free bread that is unlike anything you’ve ever tasted. I promise…one bite of these unique Brazilian cheese balls and you’ll never be the same!
No muscle or kneading necessary!
This easy blender pão de queijo recipe can be whipped up at home in less than 15 minutes! No stand mixer, stove-top or kneading tough dough. Other traditional Brazilian cheese bread recipes require a lot of muscle to stir thick dough over the stove-top – much like that of pâte à choux. Not this one! Throw everything in and with a quick whir of the blender, the batter is ready to go.
Versatile & simple ingredients
Grab a bag of tapioca flour and you probably have the rest of the ingredients in your pantry and fridge. Have a favorite cheese you want to feature? Use it! Want to add some fresh herbs? Great! It’s a simple recipe you can get creative with!
So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Brazil with this easy Brazilian cheese bread recipe.
Ingredients you’ll need to make Brazilian cheese bread
Allow all ingredients to come to room temperature (melted butter, eggs, and milk)
Whole milk
Water
Unsalted butter – Melted and cooled butter – Olive oil also works for this recipe
Salt – Reduce the amount of salt in the recipe if you decide to substitute an extra salty cheese like Romano or parmesan
Tapioca flour – also known as tapioca starch, this flour is a fine powder made from cassava root and gives the cheese bread it’s unique chewy, dense texture. It’s also gluten-free! Not to be mistaken for cassava flour, which is made from the same plant but won’t work for this recipe. Tapioca flour is widely available at most grocery stores. It’s found in the baking aisle or the natural foods section, with the specialty flours.
Large egg – This helps the rolls rise and adds richness and moisture.
Grated cheese – mild, low-moisture cheeses like mozzarella or queso fresco work well, but this recipe is so versatile so use what you love! I’ve also tried manchengo, sharp cheddar, parmesan cheese and Romano and they all work.
Garlic – This is completely optional but I think it is delicious!
How to Make Brazilian Cheese Bread
1. Get Ready& Make Batter
Preheat your oven to 400°F (200°C). Grease 2 mini muffin tins (24 cups total). Place all ingredients in blender and process on low speed for a few seconds. Turn up the speed and blend until smooth.
2. Pour into muffin tins & Bake
Pour batter into prepared muffin tin, dividing among 24 cups. Bake for 20-25 minutes until edges are golden and tops begin to crack and brown slightly. The outside should be crispy, while the inside remains soft and chewy.
3. Cool “Rolls”Slightly & Serve
Remove cheese rolls from muffin tins and place on a cooling rack to cool slightly before serving. They can be enjoyed warm, fresh out of the oven, or at room temperature. However, they are at their best when served warm.
How to reheat Brazilian Cheese Bread:
Although still good at room temperature, the taste and texture is even better when they’re fresh out of the oven. To reheat, place room temperature rolls on a baking sheet in a 350 degree oven and bake for 4-6 minutes, until crisp and hot.
What to serve with Brazilian Cheese Bread:
Brazilian cheese bread is incredibly versatile and can be enjoyed on its own as a snack, served as an appetizer, or as a side dish. It pairs perfectly with a cup of coffee, a glass of wine, or even a fruity caipirinha, the famous Brazilian cocktail. I often serve them with a bowl of chili or our family’s favorite slow cooker beef & barley soup.
Can I freeze the extra rolls?
Yes! Once baked, they freeze well in a tightly sealed ziplock bag. To reheat, just pop them onto a baking sheet in a 350 degree oven and bake for 15-20 minutes, until hot throughout.
Mixing Things Up:
For an extra flavor twist, you can add herbs, spices, or even diced ham to the batter. Experiment with different kinds of cheese to give your Brazilian cheese bread rolls a unique taste. I’d love to hear in the comments below which variations you make!
Easy Blender Brazilian Cheese Bread (Pão De Queijo)
Chewy cheesy puffs, perfect for an after-school snack or a delicious accompaniment to your favorite dinner.
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Appetizer, Snack
Cuisine: Brazilian
Keyword: brazilian cheese bread, pao de queijo
Servings: 8
Ingredients
2cupstapioca flouror tapioca starch
1large eggat room temperature
1/2cupwhole milkat room temperature
1/2cupwater
1/2cupbuttermelted and cooled
1/2tspsaltmay need to adjust depending on saltiness of cheese
2/3cupcheeseparmesan, sharp cheddar, mozzarella, etc.
3small garlic cloves
Instructions
GET READY& MAKE BATTERPreheat your oven to 400°F (200°C). Grease 2 mini muffin tins (24 cups total). Place all ingredients in blender and process on low speed for a few seconds. Turn up the speed and blend until smooth.
POUR INTO MUFFIN TINS & BAKEPour batter into prepared muffin tin, dividing among 24 cups. Bake for 20-25 minutes until edges are golden and tops begin to crack and brown slightly. The outside should be crispy, while the inside remains soft and chewy.
COOL “ROLLS”SLIGHTLY & SERVERemove cheese rolls from muffin tins and place on a cooling rack to cool slightly before serving. They can be enjoyed warm, fresh out of the oven, or at room temperature. However, they are at their best when served warm.
Notes
For an extra flavor twist, you can add herbs, spices, or even diced ham to the batter. Experiment with different kinds of cheese to give your Brazilian cheese bread rolls a unique taste.
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This coconut almond granola is studded with big chips of toasted coconut, slivered almonds and sweetened with maple syrup. It’s spiced with cinnamon, nutmeg and vanilla extract. Coconut almond granola makes the perfect easy breakfast or snack to have on hand.
What makes this Coconut Almond Granola So Good?
just the right hit of natural sweetness from maple syrup
small clusters with the perfect crunch
perfectly toasted, golden coconut chips
scents of cinnamon, nutmeg and vanilla extract
I’ve made dozens of granola recipes searching for the “one”, and this one takes the cake. Believe it or not, I discovered this recipe on the back of a bag of coconut chips I was trying to use up before expiration.
Why buy store-bought granola when you can whip up a batch of this incredible, homemade coconut almond granola in less than 5 minutes? It’s seriously so fast. A few minutes after your tray of granola hits the oven, the scent of cinnamon, vanilla and toasted coconut will overwhelm your whole kitchen. This recipe easily doubles and you can save half in the freezer for a future breakfast or snack!
Coconut Almond Granola Ingredients
Oats – Whole organic oats are best. Skip the quick oats this time.
Whole wheat flour – This is the secret ingredient, the one creating the perfect crunch as it binds to the little spaces between the oats and allows the granola to form clusters.
Unsweetenedcoconut chips or flakes – Shredded coconut will also work but make sure it is unsweetened.
Pure maple syrup – This provides the sweetness and lends a hand in the crunch department.
Avocado oil – Safflower oil or another neutral oil will also work, even a light olive oil.
Cinnamon& Nutmeg
Vanilla extract
Kosher salt – I love a subtle hit of saltiness to balance the sweetness of the granola.
Toastedslivered almonds – I’ve found it works best to stir in the the toasted almonds after the granola bakes to ensure the nuts don’t over brown or burn.
How to Make Coconut Almond Granola
1. Preheat Oven
Preheat oven to 300 degrees F and center an oven rack. If you’re doubling, place oven racks in upper and lower thirds. Grease one (or two if you’re doubling) half sheet baking pans (the ones with rims) or line with parchment paper.
2. Mix Granola Up
In large bowl, stir together oats, flour, coconut, salt, cinnamon and nutmeg. In small bowl, stir together maple syrup, oil, and vanilla. Pour liquid ingredients into dry ingredients and stir with a rubber spatula until well combined. Save toasted almonds to add after baking granola.
3. Bake Granola!
Pour onto greased half sheet pan and bake for 30 minutes. Remove from oven and carefully stir with a spatula. Make sure to rotate pans top to bottom if you’re doubling it. Bake for another 20-25 minutes until golden brown. Stir in toasted, slivered almonds. Cool completely on cookie sheet.
How to Serve Coconut Almond Granola
If you can wait long enough and resist eating this straight out of the oven, these are some of my favorite ways to serve it for breakfast or a snack:
Top coconut almond granola with fresh fruit
Serve in a bowl like cereal, with milk poured right on top
Layer with yogurt (I personally prefer plain yogurt to keep the sugar in check), and fresh fruit
Store cooled granola in an airtight container for up to one week. Alternatively, you can freeze for 3-4 months in large ziplock bag(s).
Mixing Things Up
There are countless delicious granola variations and ways to improvise with what you have on hand. These are a few of my tested modifications, but be sure to comment if you have other ideas or things you’ve tried!
Cherry Almond Coconut Granola – add ½ cup dried cherries (or raisins or dried cranberries) to finished, cooled granola
Make Gluten-FreeCoconut Almond Granola – sub 1/4 cup oat flour for the whole wheat flour and be sure to use certified gluten-free oats.
1/3cupavocado oilsunflower, safflower or light olive oil also works
1tspvanilla extract
Instructions
Preheat oven to 300 degrees F and center an oven rack. If you’re doubling, place oven racks in upper and lower thirds.
In large bowl, stir together oats, flour, coconut, salt, cinnamon and nutmeg. In small bowl, stir together maple syrup, oil, and vanilla. Pour liquid ingredients into dry ingredients and stir with a rubber spatula until well combined. Save toasted almonds to add after baking granola.
Pour onto greased half sheet pan and bake for 30 minutes. Remove from oven and carefully stir with a spatula. Make sure to rotate pans top to bottom if you’re doubling it. Bake for another 20-25 minutes until golden brown. Stir in toasted, slivered almonds. Cool completely on cookie sheet. Store in an airtight container.
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Raspberry crisp with chocolate streusel, for two! This recipe combines juicy sweetened raspberries with a punch of crisp chocolate streusel, baked to perfection and topped with vanilla ice cream or homemade whipped cream. Chocolate raspberry crisp is the easiest dessert to throw together. In less than 10 minutes you’ll be popping these beauties into the oven for a lovely finish to a fancy dinner at home or a quiet, cozy evening in.
The inspiration for this recipe came from my abiding daydream of a chocolate streusel topping for any number of my favorite fruit crisps. I discovered a chocolate “crunch” in Dorie Greenspan’s Everyday Dorie cookbook and knew as soon as I read her description that Dorie must surely be signing off on my vision for a chocolate crisp makeover. After a few tweaks, I found Dorie’s chocolate crunch, aka chocolate streusel or chocolate crumble, is the perfect crown for my favorite fruit in a baked raspberry chocolate crisp.
CHOCOLATE RASPBERRY CRISP FOR TWO INGREDIENTS:
Raspberries – You’ll need 10 ounces for the fruit filling, or about 2 1/2 cups.
Sugar – A combo of brown and granulated sugar goes into the chocolate streusel and you’ll need a little granulated for the the raspberry fruit filling.
Vanilla extract – The addition of vanilla compliments the raspberries.
Corn starch – This is the thickener for the crisp.
Flour – You’ll need a little unbleached all-purpose flour to make the streusel, or crumble topping.
Cocoa powder – Since this is the flavoring for the streusel, use the best cocoa powder you can get your hands on. You can really taste the difference!
Salt – Salt will make the chocolate flavor really pop. I use kosher salt or fine sea salt.
Unsalted butter – Using melted butter makes quick work of the chocolate streusel.
Looking to serve more than two? See this recipe for the original version of chocolate raspberry crisp.
HOW TO MAKE CHOCOLATE RASPBERRY CRISP FOR TWO:
This is a quick two-part assembly: first the fruit filling and then the streusel. Layer in ramekins…and bake! Here’s how it goes:
Make Chocolate Streusel: Combine melted butter, flour, cocoa powder, salt and both sugars, mixing with a fork until crumbly. Place in the refrigerator while you make your raspberry filling and preheat the oven.
Make Raspberry Fruit Filling: Mix together raspberries, corn starch, vanilla, and sugar and gently combine. Let sit for a few minutes while oven preheats.
Center a rack in oven and preheat to 350 degrees F.
Assemble Crisps: Pour raspberry filling into two ungreased 4 inch ramekins. Sprinkle chocolate streusel crumbles on top of raspberry mixture.
Bake Crisps: Bake for 45-50 minutes, until raspberries are very bubbly around the edges and fruit has cooked down considerably.
Cool and Serve: Let crisps sit for 5-10 minutes to cool slightly, and top with homemade whipped cream or vanilla ice cream.
Enjoy!
Place ramekins on a small baking sheet in case they bubble over in oven.
MIXING THINGS UP:
There are countless variations and ways to change up fruit crisps! A few other ideas to try:
Swap out vanilla extract for 1/4 teaspoon of almond extract.
Add strawberries instead of raspberries for a chocolate strawberry version.
Add 1/2 teaspoon of orange zest for a raspberry/orange chocolate combo!
DO BOTH FROZEN AND FRESH RASPBERRIES WORK IN THIS RECIPE?
Yes. I tested this recipe with both frozen and fresh raspberries. I love making this dessert for Valentine’s day in February, when fresh raspberries are out of season and expensive, so I opt for frozen berries. But, when summer hits, I turn to fresh raspberries.
fresh raspberries
frozen raspberries
VARIATIONS
Make it gluten free – substitute gluten free flour for the all-purpose flour
Make it vegan – substitute melted coconut oil for the butter
Classic fruit crisp with a chocolate twist, for two! Juicy raspberry fruit filling topped with chocolate streusel and baked to perfection.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Dessert
Keyword: chocolate raspberry crisp for two, dessert for two, raspberry crisp for two
Servings: 2
Equipment
2 4-inch ramekins
Ingredients
Raspberry Fruit Filling
10 ouncesraspberriesfresh or frozen
1/4cupgranulated sugar
1/2tspvanilla extract
1 tbspcorn starch
Chocolate Streusel
1/4cupall-purpose flour
2tbspbrown sugarpacked
2tspgranulated sugar
1tbspunsweetened cocoa powder
2tbspunsalted buttermelted
1/8tbspsaltkosher or fine sea salt
Instructions
Make Chocolate Streusel: In a small bowl, combine melted butter, flour, cocoa powder, salt and both sugars, mixing with a fork until crumbly. Place in the refrigerator while you make your raspberry filling and preheat the oven.
Make Raspberry Fruit Filling: In a medium bowl, add raspberries, corn starch, vanilla, and sugar and gently combine. Let sit for a few minutes while your oven preheats.
Center a rack in oven and preheat to 350 degrees F.
Pour raspberry filling into two 4-inch oven-safe ramekins. Sprinkle chocolate streusel crumbles on top of raspberry mixture.
Bake crisps for 30-35 minutes, until raspberries are very bubbly around the edges and fruit has cooked down considerably.
Wait 5 to 10 minutes to serve, topped with plenty of vanilla ice cream or whipped cream.
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Chock-full of goodies like chocolate, dried cherries, oats, almonds and pumpkin seeds, look no further for an amazing chocolate cherry cookie you’ll feel good about eating any time of day. These chocolate cherry trail mix cookies can pass for an after-school snack since they’re filled with good-for-you ingredients, but they’re delicious enough to serve to a house full of hungry holiday guests as well.
Have you ever baked with whole wheat flour? This recipe uses regular whole wheat flour instead of all-purpose white flour and is generally easy to find at your grocery store. See this double chocolate zucchini bread recipe for more information about the difference between whole wheat pastry flour and whole wheat flour. This recipe originated from the back of Bob’s Red Mill’s whole wheat flour package. Feel free to play with the mix-ins, adding your favorite trail mix combo. Mine happens to be dark chocolate and dried cherry-based, but you could also try dried cranberries and pecans. Use whatever you love, or have in your pantry!
Chocolate Cherry Trail Mix Cookie Ingredients
Old-fashioned rolled oats – Oats add texture and a nutty, delicious flavor, besides being full of antioxidants.
Whole wheat flour – You’ll be surprised by the surprisingly delicate texture of these cookies despite being made with whole wheat flour.
Cinnamon – Use ground cinnamon for these to add a punch of delicious cinnamon flavor.
Baking soda & baking powder – Baking soda & baking powder provide the lift in the recipe.
Salt – If you’re using salted butter, be sure to reduce the salt slightly.
Peanut butter – I like to a natural variety unsweetened, salted kind, but use whatever you have on hand!
Brown sugar – Use light or dark brown sugar.
Butter – Butter adds moisture and lots of delicious flavor.
Honey – Honey gives a little additional sweetness and helps bind the cookies together.
Egg – This helps bind the cookie dough.
Vanilla extract – Real vanilla extract adds a delicious flavor.
Almonds – Almonds adds a protein hit.
Driedcherries – Cherries adds a beautiful color and a little bite of tartness.
Pumpkinseeds – Pumpkin seeds are both beautiful and full of healthy fats.
Flaxseeds – You can use ground or whole flaxseeds.
How to Make Chocolate Cherry Trail Mix Cookies
Preheat the oven.
Line cookie sheets with parchment paper or grease them lightly.
Mix together the dry ingredients and add all the other trail mix add-ins.
Combine butter with peanut butter, brown sugar, egg and honey.
Mix dry ingredients together with the wet ingredients and combine until a firm and slightly dry/crumbly dough comes together. Stir in an additional tablespoon or two of water if the dough doesn’t want to hold together. In my dry, high-altitude kitchen I often have to add the water.
Scoop onto two baking sheets.
Bake.
Enjoy!
Hint
Don’t be tempted to over-bake these cookies. They’ll have the best texture if they’re still slightly underdone when you remove them from the oven as they’ll firm up when they cool.
Make them vegan – substitute coconut oil or avocado oil for the butter and maple syrup for the honey
peanut-free option – substitute almond butter for the peanut butter
Storage
These cookies can be stored in an air-tight container for up to one week or frozen for up to three months. To defrost, simply thaw on the counter overnight.
Chock-full of chocolate, cherries, pumpkin seeds, & almonds, these chocolate cherry trail mix cookies are as delicious as they are pretty! Recipe adapted from Bob's Red Mill
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert, Snack
Keyword: chocolate cherry cookies, trail mix cookies
Servings: 20
Ingredients
1 1/4cupswhole wheat flour
3/4cupold fashioned rolled oats
1tspground cinnamon
1/2tspbaking powder
1/2tspbaking soda
1/4tspsalt
1/4cuppeanut butter
1/4cupunsalted buttermelted
3/4cupbrown sugar
2tbsphoney
1egg
1tspvanilla extract
1/2cupdark chocolate chipslook for 55% or darker
1/4cuppumpkin seeds
1/3cupslivered almonds
1/3cupdried cherries
2tbspflaxseedwhole flaxseeds or ground
Instructions
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper or grease them lightly.
Mix together the flour, oats, dried cherries, chocolate chips, cinnamon, salt, baking powder, baking soda, pumpkin seeds, flaxseeds, and almonds. Mix well to make sure you don’t get an unmixed bite of baking soda or baking powder.
Combine melted butter with peanut butter, brown sugar, egg, honey and vanilla until smooth.
Mix dry ingredients together with the wet ingredients and combine until a firm and slightly dry/crumbly dough comes together. Stir in an additional tablespoon or two of water if the dough doesn’t want to hold together. In my dry, high-altitude kitchen I often have to add the water.
Scoop about 2 tablespoons of dough into rough balls and place onto two baking sheets. Using the bottom of a measuring cup or the palm of your hand, flatten each ball slightly. Bake for about 10 minutes, until golden brown.
Cool on baking sheets for 2 minutes before removing to cooling racks to cool completely.
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This over-the-top chocolate bourbon pecan pie started as a Thanksgiving tradition for many years, until my mom started requesting it for her birthday dessert. Her birthday is just a few days after Thanksgiving, so, often we make it twice in the span of two weeks! A spin on a classic holiday pie gets an upgrade with the addition of chocolate and bourbon. I ditched the corn syrup in exchange for pure maple syrup, so if you’re looking for a pecan pie recipe without corn syrup, this is the one! The hint of maple blends so well with the Bourbon. Thanksgiving pie or birthday treat…you decide! I hope this chocolate bourbon pecan pie finds a place at your table this holiday season.
Does Maple Syrup Really Work As Substitute for Corn Syrup in Pecan Pie?
Absolutely! Corn syrup is traditionally used in pecan pie because it helps the pie hold together. This recipe uses a tablespoon of flour and that flour, combined with the eggs, allows the pie to set. Plus, I can’t begin to describe just how well the Bourbon pairs with the flavor of the maple syrup…so, give that corn syrup the boot!
Form pie dough in 9-inch pie pan. See this tutorial for how to roll out pie crust. Fill pastry with beans or other pie weights and blind bake at 375 degrees for 20-22 minutes in lower 1/3 of oven. Remove pie shell to cool on cooling rack.
Assemble filling:
While crust cools, whisk eggs, maple syrup, melted butter, brown sugar, salt, bourbon, flour, and vanilla. Stir in chopped pecans and chocolate chips. Pour into cooled pie pastry.
Bake filling:
Bake filling for 45 minutes to 1 hour, taking care to ensure crust does not brown too much with foil or pie shields around outer crust. Remove from oven and allow it to cool before slicing to serve. Serve with ice cream or homemade whipped cream!
Keyword: bourbon pecan pie, chocolate pecan pie, pecan pie
Servings: 8
Ingredients
1recipe all-butter pie crust
4 eggs
1cuppure maple syrup
6tbspbutter, melted & cooled
1/2cupbrown sugar
1/4tspsalt
3tbspBourbon
1tbspflour
1tbspvanilla extract
1cupcoarsely chopped pecans
1cupchocolate chips
Instructions
Roll out and shape pie dough in 9 inch pie pan.
Fill pie pastry with beans or other pie weights and blind bake at 375 degrees for 20-22 minutes in lower 1/3 of oven. Remove pie shell to cool.
While blind baked crust cools, whisk eggs, maple syrup, melted butter, brown sugar, salt, Bourbon, flour and vanilla. Stir in chopped pecans and chocolate chips. Pour into cooled pie pastry.
Bake filling for 45 minutes to 1 hour, taking care not to let edges brown too much. I like to use foil or a pie crust shield. Remove from oven and allow to cool before slicing to serve. Serve with vanilla ice cream or whipped cream.
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Homemade old-fashioned buttermilk pancakes, for two! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples. It’s an easy small batch recipe and makes perfect light & fluffy pancakes, the best you’ve ever had! So, grab your favorite griddle and get flipping!
Every summer as a kid, my brother and I traveled to Cleveland to stay with my grandparents. The joy of our time there was highlighted by extravagant breakfasts, served most often on their charming screened-in porch, complete with both orange juice and a glass of milk, as well as some kind of fresh fruit. How spoiled we were! Grandpa’s homemade pancakes were my favorite in the rotation of their special breakfasts, and one of the things I looked forward to most during our time in Ohio. As a kid, I didn’t quite understand what made them so unbelievably delicious. Now, I realize it was the taste of the real buttermilk, mixed into the homemade batter that made the pancakes unequivocally tastier than the ones I was accustomed to eating the rest of year. The fresh Ohio maple syrup didn’t hurt, either. At home, we used “syrup”. At Grandma and Grandpa’s, it was always a pitcher of the real deal good stuff.
Fast forward to my life now, and I get to spoil my family with Grandpa’s incredible old-fashioned pancakes. My girls know them as “Grandpa Norm’s pancakes”. I love sharing a special piece of my childhood with them. I hope you enjoy them as much as we do!
5 TIPS FOR THE BEST FLUFFY BUTTERMILK PANCAKES
1. DO MIX ALL THE DRY INGREDIENTS TOGETHER WITH A WHISK.
This will guarantee you don’t have any pockets of baking soda in your pancakes. If the baking soda is evenly dispersed in the batter, it will rise beautifully and you won’t end up with any bitter baking soda-y bites.
2. DON’T OVER-MIX THE BATTER.
If you mix til the point of a perfectly smooth batter, you’ll overwork the gluten in the flour and they’ll be tough and chewy. Mix just until most of the flour has been absorbed by the liquid ingredients and you see some lumps.
3. DON’T LET THE PANCAKE BATTER SIT.
You want to use the batter as soon as it’s combined and take advantage of all those glorious CO2 bubbles from the buttermilk and baking soda reaction. If you’ve read the opposite before, it’s likely because the other pancake batter is made with baking powder, which takes more time to activate.
4. DO USE A JUST RIGHT HOT PAN.
I can’t emphasize this one enough. Have you ever noticed the first few pancakes in your griddle are “flops” and just don’t look great? That’s because the pan isn’t hot enough! Don’t be afraid to fire up the heat to medium-high in the beginning. You will want to turn it back to medium after a few minutes. On my stove, I alternate between medium-high heat and medium-low heat, with the majority of the cooking time set to medium. When the pancakes are browning too quickly, turn it down. When they’re looking flat and pale in color, turn it up. You’ll get the hang of it!
5. DON’T FLIP MORE THAN ONCE.
Resist the temptation to flip more than once and please, oh please, don’t smoosh or pat your pancakes with your spatula while they’re cooking. You’ll know the pancakes are ready to flip when they’re covered in tiny bubbles and those bubbles begin to pop. Use a thin but sturdy spatula for flipping precision.
INGREDIENTS YOU’LL NEED TO MAKE OLD-FASHIONED BUTTERMILK PANCAKES
Flour – All-purpose flour is great.
Baking soda – Make sure your baking soda is fresh.
Salt – Adds flavor
Sugar – Adds sweetness
Buttermilk – both low-fat and full fat buttermilk work for this recipe. The buttermilk makes these pancakes. It gives them both their delicate, classic buttermilk flavor and their fluffy texture.
Oil – This adds richness and tenderness to the pancakes. I like to use avocado oil, but any neutral-flavored oil will do, or you can substitute melted butter.
Large egg
Butter – For cooking (or substitute more oil), and for serving. I like salted butter.
Pure maple syrup – For serving. Warm it in the microwave for 30 seconds to take the chill off if it’s been stored in the refrigerator. You don’t want to pour cold syrup over your hot pancakes!
HOW TO MAKE PERFECT BUTTERMILK PANCAKES FOR TWO
This recipe makes about 8 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.
1. STIR TOGETHER DRY INGREDIENTS
Mix flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine.
2. WHISK LIQUID INGREDIENTS
In a small bowl, whisk buttermilk vigorously with egg and oil.
3. MAKE PANCAKE BATTER
Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Small lumps and a few streaks of flour equals more tender pancakes!
4. COOK PANCAKES
First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot. You should feel the heat coming from the pan when you place your hand a few inches above.
Once hot, coat the bottom of the pan with a little more avocado oil or butter (about one teaspoon).
Using a 1/4-cup measuring cup and about a quarter cup of batter, scoop batter onto hot griddle, letting it fall into somewhat organized circles. They will begin to bubble quite quickly if the pan is sufficiently heated. Wait, 2-3 minutes, until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.
When you suspect they’re ready to flip, you can “peek” by lifting the corner of the pancake with your pancake spatula. If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily). Flip all pancakes and cook on the second side for another 1-2 minutes, until browned and cooked in the middle.
Remove pancakes in batches as you go, and repeat with remaining batter. I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
5. ENJOY PANCAKES
Serve pancakes in two stacks, one for you and one for a loved one! Serve with butter and plenty of pure maple syrup. Bacon and fresh fruit are also nice additions!
MIXING THINGS UP
For blueberry pancakes, gently fold in 1/2 cup blueberries to the finished pancake batter.
For chocolate chip pancakes, gently fold in 1/4 cup semi-sweet chocolate chips into the batter.
For whole wheat buttermilk pancakes, substitute whole wheat pastry flour or white whole wheat flour for the all-purpose flour.
BUTTERMILK SUBSTITUTEs & ALTERNATIVES
Nothing compares to the taste and texture of real buttermilk. If you can, make this recipe the first time with real buttermilk since it’s the gold standard. Sometimes buttermilk can be hard to find or you just don’t want to make the grocery store run. I admit, I turn to these easy alternatives in a pinch. Chances are you have everything you need to whip up a homemade buttermilk substitute.
HOW TO MAKE YOUR OWN BUTTERMILK
Do you have plain yogurt and milk? Whisk 1/2 cup of milk into 1/2 cup plain yogurt. Use in recipe as written. Or:
Use milk and vinegar or lemon juice – Stir 1 cup milk with 1 tablespoon of vinegar or lemon juice. Let sit for 10-15 minutes. It will curdle slightly and thicken. Use in recipe as written.
CAN I PREPARE THE BUTTERMILK PANCAKE BATTER IN ADVANCE?
No, unfortunately not. You can pre-mix the dry ingredients and pre-mix the liquid ingredients and store them in airtight containers overnight. But, once you mix the wet ingredients with the dry ingredients, it’s go time!
When the baking soda and the buttermilk are combined in the batter, the leavening agent in the baking soda is activated by the buttermilk to create carbon dioxide. Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy. Letting the batter sit will result in dense, flat pancakes. Try this homemade buttermilk pancake mix for a time-saving alternative or to make buttermilk pancakes ahead of time.
HOW TO FREEZE & STORE LEFTOVER PANCAKES
Pancakes freeze and reheat well for future weekday breakfasts or snacks on the go.
To freeze, place in ziplock bag, separating each layer with parchment paper. These will keep up to 2 months.
To reheat, place frozen pancakes in toaster/toaster oven or microwave for 30 seconds on high heat.
small-batch buttermilk pancake recipe, one stack for you and one for someone you love!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast, brunch
Servings: 2
Ingredients
1 cupall-purpose flour
1/2tspbaking soda
2tbspsugar
1/8tspsalt
1 cupbuttermilk
1egg
2tbspoilavocado oil or a neutral-flavored oil, or substitute melted butter
butterfor cooking pancakes (or use more oil), and for serving
pure maple syrupfor serving
Instructions
STIR TOGETHER DRY INGREDIENTS – Combine flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine.
WHISK LIQUID INGREDIENTS – In a small bowl, whisk egg vigorously, followed by oil and buttermilk.
MAKE PANCAKE BATTER – Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Lumpy batter equals more tender pancakes!
COOK THE PANCAKES –First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot. You should feel the heat coming from the pan when you place your hand a few inches above. Coat the bottom of the pan with a little move avocado oil or butter (about one teaspoon). Using a 1/4 cup measuring spoon and about a quarter cup of batter, scoop onto hot skillet, letting the batter fall into somewhat organized circles. They will begin to bubble quite quickly if the pan is sufficiently heated. Wait until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake. When you suspect they’re ready to flip you can “peek” by lifting the corner of the pancake with your pancake spatula. If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily). Flip all pancakes and cook on the other side for another 1-2 minutes, until browned and cooked in the middle. Remove pancakes in batches as you go, and repeat with remaining batter. I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
SERVE PANCAKES – Serve pancakes in stacks, with butter and plenty of pure maple syrup. Bacon and fresh fruit are also nice additions!
Want to know the secret to the best pancakes? It’s buttermilk! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples. It’s an easy recipe and makes light & fluffy old-fashioned buttermilk pancakes, the best you’ve ever had! So, grab your favorite griddle and …
This homemade buttermilk “boxed” pancake mix makes the best extra fluffy pancakes and saves you time, money and your sanity! The simple ingredient list includes flour, baking soda, salt, sugar, & powdered buttermilk. Just add oil and water. No eggs needed. No milk. Just easy, …
Made with fresh blueberries and a hint of lemon, this easy southern blueberry cobbler is a summertime must-make! This delicious dessert combines a buttery batter, juicy blueberries and a crackly sugar topping. Topped with a scoop of ice cream or whipped cream, it’s a perfect ending to a backyard cookout with friends!
What’s the difference between a southern cobbler and a traditional cobbler?
Although controversial, most agree a cobbler consists of baked fruit topped with some form of dough. The many, many variations of blueberry cobbler recipes try to define this form of dough. Biscuit-like, similar to that of a shortcake? Or, this “dough” can be more similar to a cake batter.
This southern cobbler starts with a base of hot butter, into which a batter is poured, topped with blueberries, and baked. The blueberries mostly sink to the bottom while the cake-like cobbler rises to the top. The batter almost “fries” in the butter, and crisps along the edges of the pan, creating a delicious textural combination against the cake-like center. Whereas, a more traditional cobbler consists of a thicker, biscuit topping.
Both types of blueberry cobblers consist of juicy berries, cooked to a bubbly, jammy filling. Obviously, there are hundreds of fruit combinations to try, depending on the season and what’s available at the time. That’s what makes cobblers so fun and versatile. Here, we feature blueberries…with just a hint of lemon. So delicious!
What’s the difference between a crisp and a cobbler?
A crisp, or a crumble, showcases “dough” in the form of a streusel topping or a crumb topping. Also placed upon a baked fruit base, this crumble or streusel topping is inherently more “crisp”. Crisps are also delicious and another one of my all-time favorites, especially this chocolate raspberry crisp.
What Makes This Easy Southern Blueberry Cobbler SO Good?
Perfect summer dessert – Yes, all those marvelous fresh summer blueberries filling the grocery store produce department, or, if you’re lucky, the local bounty of nearby bushes, can be used up in this delicious cobbler!
Easy – Not looking to roll out pie dough or shape biscuits? This homemade blueberry cobbler recipe is for you! This simple, batter-style cobbler is ready to pop into the oven in 10 minutes!
Versatile – special occasion dessert, easy weeknight surprise dessert, or even a lovely breakfast treat for some overnight guests!
Textural perfection – Crisp, buttery edges, cake-like center, jammy blueberries and a sparkly finish of crackly sugar on top. Magically, most of the blueberries fall to the bottom and the cake rises to the top while it bakes!
Simple ingredients – Nothing frilly here. Have blueberries and one lemon? I’m guessing you have everything you need to make this easy blueberry cobbler recipe!
Ingredients to Make Easy Blueberry Cobbler
Unsalted butter – You’ll need 4 tablespoons for the pan and 8 tablespoons of melted butter for the cobbler batter. If you’re using salted butter, reduce the salt in the batter to 1/2 teaspoon.
Flour – All-purpose flour
Sugar – Don’t forget to divide the sugar 3 ways. I cup total is used – a little for the blueberry “filling”, a little for the crackly top, and the remaining sugar for the batter.
Blueberries – 3 cups fresh blueberries, or about 15 ounces. These are mashed slightly with 1 tablespoon of sugar to release some of the juices and give them a head start in the oven.
Lemon – Juice and zest of a medium lemon, for about 2 tablespoons of juice and 1 1/2 teaspoons of zest
Kosher Salt – Balances the sweetness and enhances flavor
Baking powder – This is the leavener in the cobbler batter.
Milk – Whole milk
How to Make Blueberry Cobbler
You’ll use 1 cup of sugar total, divided into three parts: 1 tablespoon for the blueberry mixture, 1/4 cup for the topping, and the remaining sugar for the batter.
Step 1: Set Oven
Adjust oven rack to upper-middle position and heat oven to 350 degrees F. This will ensure the cobbler top browns and crisps nicely.
Step 2: Prepare Pan
Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan. Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn’t burn!
Step 3: Mash Blueberries
Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.
Step 4: Mix Dry Ingredients
Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined. Set aside 1/4 cup of the sugar to save for topping. Whisk remaining sugar into dry ingredients.
Step 5: Finish Batter
Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula. Lastly, stir in melted butter. Do not over mix. Just like when you’re making pancake batter, it’s OK if it’s a little lumpy and uneven.
Step 6: Assemble Blueberry Cobbler
Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter. Spoon blueberry mixture on top of the batter, dotting the berries into all corners.
Step 7: Bake Blueberry Cobbler
Place assembled cobbler in oven and set a timer for 25 minutes. After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler. Rotate pan and return to preheated oven to bake for an additional 23-28 minutes. Bake for 48-53 minutes total. I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside. You really can’t dry this out, so don’t be afraid to bake it until it’s a deep brown on the edges and the sugar on top is beginning to brown. Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving.
Easy Blackberry Cobbler – Swap blackberries for the blueberries in this recipe.
Almond-Lemon Blueberry Cobbler – add 1/2 teaspoon almond extract to the cobbler batter.
How to Store Blueberry Cobbler
Leftover cobbler will keep at room temperature for 2-3 days, covered. The texture is best on the day it’s baked but it’s also good the next morning as it softens into more of a blueberry cake and makes an excellent accompaniment to coffee or tea.
Have a little more time? I will tempt you with this amazing blueberry streusel pie recipe for your next baking project!
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this blueberry cobbler becomes a favorite in your house, too.
1medium lemon, juice and zest ofabout 2 tablespoons juice and 1 1/2 teaspoons zest
1 1/4cupwhole milk
12tbspunsalted butter (1 1/2 sticks)4 for pan and 8 for batter
Instructions
Adjust oven rack to upper-middle position and heat oven to 350 degrees F. This will ensure the cobbler top browns and crisps nicely.
Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan. Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn't burn!
Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.
Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined. Set aside 1/4 cup of the sugar to save for topping. Whisk remaining sugar into dry ingredients.
Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula. Lastly, stir in melted butter. Do not over mix. Just like when you're making pancake batter, it's OK if it's a little lumpy and uneven.
Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter. Spoon blueberry mixture on top of the batter, dotting the berries into all corners.
Place assembled cobbler in oven and set a timer for 25 minutes. After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler. Rotate pan and return to preheated oven to bake for an additional 23-28 minutes. Bake for 48-53 minutes total. I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside. You really can't dry this out, so don't be afraid to bake it until it's a deep brown on the edges and the sugar on top is beginning to brown. Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving.
Notes
The original version of this recipe is from Cooking at Home with Bridget & Julia.
DID YOU MAKE THIS RECIPE?
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Impress your loved ones with this easy berry pavlova with vanilla bean whipped cream. This elegant pavlova has a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, this berry pavlova dessert is absolutely delicious!
This recipe is very adaptable. I’ll share a few of my favorite ways to top a pavlova, but it’s pretty with an assortment of fresh berries, especially in spring and summer when berries start to fill the markets at a reasonable price! Pavlova is also delicious topped with vanilla bean whipped cream and a lovely lemon or grapefruit curd, which is a perfect way to use up all those leftover egg yolks from your meringue.
What Is Pavlova?
A popular dessert in both New Zealand and Australia, Pavlova dates back to the early 1900s and was named after the famous Romanian ballerina, Anna Pavlova. Like a ballerina, pavlova is a graceful and light meringue-based dessert, most often topped with sweetened whipped cream, seasonal fruit and even a fruit coulis or curd if we’re getting extra fancy.
The distinct texture of pavlova is what really makes this dessert so special. The magic happens when sugar dissolves into egg whites as they are whipped, making meringue. As the sugar dissolves, it stabilizes the whipped egg whites so they can hold their shape and hold air as they bake. The whipped meringue is shaped into a large cake-shaped disc and baked at a low temperature. Unlike classic meringue recipes that are crunchy throughout, pavlova is crisp on the outside and soft and spongy in the center.
Easy Pavlova Meringue Recipe
Pavlova meringue and classic meringue consist mostly of the same ingredients. However, the technique for whipping the meringue and the baking time and temperature are what distinguish a pavlova in texture from that of a classic meringue. Follow these easy step-by-step instructions to get the texture just right.
5 Pavlova Recipe Tips
1. Clean Whisk and Mixing Bowl
Wash your bowl and whisk one extra time with hot soapy water or wipe with a clean dish towel and a little vinegar before starting. If your whisk or bowl has any residual grease or oil hanging out, it will impede the finished volume of the meringue.
2. Room Temperature Eggs
Eggs at room temperature whip better and make more voluminous meringue. Remember to pull them out of the refrigerator a few hours before you plan to use them. Or, you can place cold eggs in warm water for about 5 minutes to bring them to room temperature.
3. Separate Eggs with Your Hands
Over one bowl, crack the eggs and catch the yolk in one hand while letting the white fall below into bowl. Place yolk into second bowl. Repeat for all eggs. When you use the cracked egg shell to catch and separate the eggs, a portion of the yolk often ends up with the white. And, as stated above, fat impedes the volume of whipped egg whites. I learned this technique when I took pastry classes.
4. Whip Eggs Gradually
Make sure egg whites are foamy and form soft peaks before adding the sugar. You don’t want to turn the mixer above medium speed or you’ll whip too much air into your meringue too quickly, and it will be unstable, which can affect the finished look of your pavlova. Some cracks are normal and OK, but you don’t want the meringue to fall and crack considerably while it bakes.
5. Let Meringue Cool in Oven
To ensure your meringue is nice and dry on the outside, you can let it cool in the oven, especially if it’s a particularly humid day. You want to keep your baked meringue dry!
Egg whites: Use large egg whites and make sure they’re at room temperature.
Sugar: Ultra-fine sugar works especially well if you have it as the finer crystals dissolve more easily into the egg whites, enhancing the texture and lift of the finished pavlova. However, I often use regular granulated sugar and it will make a pavlova just as tasty and nearly as pretty.
Cream of Tartar: This helps add stability to the meringue.
Vanilla extract: Purely to flavor the meringue layer of the pavlova
Salt: Just a pinch to balance the sweetness
Whipped Cream
Heavy Whipping Cream: To make the vanilla bean whipped cream topping – make sure it’s cold!
Powdered Sugar: To sweeten the whipped cream
Vanilla Bean: Delicate flecks of delicious vanilla bean scattered throughout the whipped cream are perfection!
Fresh Berries or Fruit: Buy what is in season and beautiful! This will decorate the top of the pavlova.
How to Make Berry Pavlova with Vanilla Bean Whipped Cream
1 – Beat the egg whites
To a large bowl or stand mixer, add egg whites and vanilla extract.
Using whisk attachment or an electric mixer on low speed, beat the egg white until the whites form bubbles, up to 5 minutes.
Increase speed to medium and beat for an additional 5 minutes until soft peaks form.
2 – Add Sugar to Egg Whites
With mixer on low again, gradually add the sugar, one tablespoon at a time until it’s well mixed and fully incorporated.
On medium speed, continue whipping sugar and egg whites until mixture is thick and glossy, up to 10 minutes.
Add the cream of tartar and salt and until fully incorporated into meringue, beating on high for an additional 1 to 2 minutes, until stiff peaks form.
3 – Shape the Pavlova
Preheat the oven to 250 degrees F and center oven rack. Draw a 9 inch circle on a piece of parchment paper. Flip parchment over and place on baking sheet.
Using a rubber spatula or offset spatula, spoon meringue onto parchment paper. Use the circle as a guide, spreading to outer edges and smoothing the meringue as you shape it.
Build up the sides to form a large dip in the center to make a bowl shape. This is where the fruit and cream will hang out.
4 – Bake the Pavlova
Bake the pavlova for 1 hour and 15 to minutes, to 1 hour 30 minutes, until shell is firm and dry, but not at all brown.
Turn off oven and allow pavlova shell to cool in dry oven for at least an hour, to overnight. If you live in a dry climate, you can skip this step and cool out of the oven on a cooling rack.
5 – Make Vanilla Bean Whipped Cream
Split vanilla bean lengthwise with a sharp paring knife. Use a small spoon to scoop out the vanilla bean flecks. Set aside.
Using a clean whisk attachment, starting on medium speed, whip cold heavy whipping cream in a bowl of stand mixer or large bowl. Once the heavy whipping cream begins to thicken, turn up to high speed. If the cream splatters out of your bowl, you’ll know you’ve turned it up too high, too soon. Turn mixer off when the whipped cream is still a little soft and add vanilla bean paste and powdered sugar. Continue mixing until it’s between soft peaks and firm peaks, depending on your preference. A word of caution: it’s easy to over whip the cream in an electric mixer and before you know it you’ve ended up with the beginnings of homemade butter, and at this point, there’s no going back.
6 – Assemble & Serve Berry Pavlova
Spoon finished whipped cream on top of cooled pavlova shell, swirling decoratively with the back of the spoon.
Top with an assortment of fresh berries, ie. raspberries, blueberries, blackberries and/or strawberries.
You can make all the components of the pavlova ahead of time (ie. meringue shell, whipped cream, curd, coulis, etc) and assemble before just before serving. The baked meringue shell will keep for up to two days after baking. Make sure to keep it in a covered container.
Easy Berry Pavlova with Vanilla Bean Whipped Cream
Baked meringue shell filled with fresh berries and vanilla bean whipped cream. Delicious!
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr50 minutesmins
Course: Dessert
Keyword: berry pavlova, easy pavlova
Servings: 6
Ingredients
MERINGUE SHELL
3large eggsat room temperature
3/4cupgranulated sugarSuperfine sugar is especially nice if you can find it!
1/4tspcream of tartar
pinch of salt
1/2tspvanilla extract
VANILLA BEAN WHIPPED CREAM
2cupsheavy whipping creamcold
3tbsppowdered sugar
1vanilla bean
1-2pintsfresh berries
Instructions
MAKE MERINGUE SHELL
To a large bowl or stand mixer, add egg whites and vanilla extract.
Using whisk attachment or an electric mixer on low speed, beat the egg white until the whites form bubbles, up to 5 minutes.
Increase speed to medium and beat for an additional 5 minutes until soft peaks form.
With mixer on low again, gradually add the sugar, one tablespoon at a time until it’s well mixed and fully incorporated.
On medium speed, continue whipping sugar and egg whites until mixture is thick and glossy, up to 10 minutes.
Add the cream of tartar and salt and until fully incorporated into meringue, beating on high for an additional 1 to 2 minutes, until stiff peaks form.
Preheat the oven to 250 degrees F and center oven rack. Draw a 9 inch circle on a piece of parchment paper. Flip parchment over and place on baking sheet.
Using a rubber spatula or offset spatula, spoon meringue onto parchment paper. Use the circle as a guide, spreading to outer edges and smoothing the meringue as you shape it.
Build up the sides to form a large dip in the center to make a bowl shape. This is where the fruit and cream will hang out.
Bake the pavlova for 1 hour and 15 to minutes, to 1 hour 30 minutes, until shell is firm and dry, but not at all brown.
Turn off oven and allow pavlova shell to cool in dry oven for at least an hour, to overnight. If you live in a dry climate, you can skip this step and cool out of the oven on a cooling rack.
MAKE VANILLA BEAN WHIPPED CREAM
Split vanilla bean lengthwise with a sharp paring knife. Use a small spoon to scoop out the vanilla bean flecks. Set aside.
Using a clean whisk attachment, starting on medium speed, whip cold heavy whipping cream in a bowl of stand mixer or large bowl. Once the heavy whipping cream begins to thicken, turn up to high speed. If the cream splatters out of your bowl, you’ll know you’ve turned it up too high, too soon. Turn mixer off when the whipped cream is still a little soft and add vanilla bean paste and powdered sugar. Continue mixing until it’s between soft peaks and firm peaks, depending on your preference. A word of caution: it’s easy to over whip the cream in an electric mixer and before you know it you’ve ended up with the beginnings of homemade butter, and at this point, there’s no going back.
ASSEMBLE & SERVE BERRY PAVLOVA
Spoon finished whipped cream on top of cooled pavlova shell, swirling decoratively with the back of the spoon.
Top with an assortment of fresh berries, ie. raspberries, blueberries, blackberries and/or strawberries.