Dutch Babies
Think of a dutch baby as your breakfast or dessert canvas: use the basic batter recipe to mix and match your favorite seasonal flavors! We love late summer fruit or something a bit more savory, like smoked salmon. Making a batter has never been easier, especially when the result is so impressive! Must be eaten straight out of the oven for maximum joy.
Recipe images by Bruce Plotkin Photography.
METHOD
Making the Flavored Syrups
- Combine all ingredients for your chosen flavored syrup in a small saucepan and simmer five minutes.
- Remove from heat and steep for 10-15 minutes.
- Strain and serve warm or reserve.
Preheat your oven to 425'
Making the Batter
- Add eggs, lemon zest, sugar, salt, AP flour and milk into a blender or food processor and blend until smooth.
Starting the Dutch Baby
- Preheat a 10-in cast iron pan in your oven until hot.
- Remove to stove top and add butter.
- Pour batter into pan.
- Sprinkle 2 C of seasonal fruit over the batter and place pan back in oven.
- Cook for 18-22 minutes or until golden brown and puffy.
Finishing the Dutch Baby
- Remove dutch baby from oven.
- Top with remaining 1 C seasonal fruit, syrup.
- Slice pancake into wedges and serve immediately.
*For a Savory Dutch Baby
- Forego the fruit and syrup in exchange for your favorite toppings and fillings. We love Smoked Salmon with capers, dill and creme fraiche.
