May 10, 2020

Dutch Baby is a light, crisp and airy pancake that's simple to prepare and a delight to behold with it's tall golden walls of crunch. Said to be derived from the the German Pfannkuchen and known in Great Britain as the more savory Yorkshire Pudding, the Dutch Baby as we know it, is a purely American creation that's tasty for breakfast, brunch or even dessert. Children and adults love them.

With just a handful of basic pantry staples you can have the batter whisked and in the skillet in less than five minutes. And while the baby bakes, you'll have plenty of time to create our "berrilicious" filling and whipped cream topping. Enjoy!

Serves 2-4

 

EQUIPMENT

10" Cast Iron Skillet

 

BABY INGREDIENTS

3 Large Eggs, room temperature

1/2 Cup All Purpose Flour

1/2 Cup Milk

1 Tablespoon Sugar

Pinch of Spice, we suggest PS...LUV

4 Tablespoons Butter, unsalted

 

FILLING INGREDIENTS

1 Cup Berries*

2 Tablespoons Butter, unsalted

2 Tablespoons Jam, try Just Peachey or Simply Strawberry Sauce

1/2 Cup Heavy Whipping Cream

Powdered Sugar

 

INSTRUCTION

1. Preheat oven to 425º.

2. In a large measuring cup or bowl add eggs, milk and sugar and whisk until light and airy. Add in flour and spice and blend until the batter is smooth and of a ribbon consistency. You can also use a blender.

3. Put butter in skillet and place in oven to melt. Keep a close watch so the butter does not burn--however, browned butter will add a deeper flavor so don't fret if it melts a minute or two longer as long as it does not burn it will taste delightful.

4. Remove hot pan from oven and immediately fill with batter and return to oven for 20 minutes and bake until the pancake is golden and puffed. Then lower oven temperature to 300º and bake another five minutes.

5. While your baby bakes, melt butter in a saute pan on medium high. Add berries and cook about 10 minutes until soft. Add 1 tablespoon jam and cook another 5-10 minutes until the filling is a thickened sauce consistency.

6. Pour cream in a blender, like a Nutribullet. Whip in high speed approximately 1-2 minutes. Check to see that peaks are forming. Add other tablespoon of jam to sweeten and whip another minute until desired consistency is achieved.

7. Remove baby from oven and fill with sauce. Fold edges down or in and sprinkle lightly with powdered sugar and top with a dollop of whipped cream.

8. Cut into wedges and serve. Enjoy!

*Note:

Fresh or frozen berries are perfectly acceptable depending on availability. We like a mixture of blueberries, raspberries and blackberries. If using fresh, reserve a handful for topping the finished baby before serving.

Check back for the savory and gluten free variations coming soon.

 

 

 



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