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September, 2016 RECIPE OF THE MONTH

Yields 6 wedges

• INGREDIENTS •

3 ea Eggs, large
1/2 t Lemon Zest
1/3 C Sugar
Sea salt, pinch
2/3 C AP Flour
2/3 C Milk
2 C + 1 C Fresh Fruit
4 T Butter

• 'Manhattan' Maple Syrup •

1 C Maple Syrup
1 T Bourbon
2 ea Orange Slices
2 ea Cherries, Maraschino

Thai Tea Maple Syrup

1 C Maple Syrup
3 pc Star Anise
1 ea Cinnamon Stick
1/2 t Peppercorns, black, whole
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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.

METHOD

1

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.
2

Preheat your oven to 425'


3

Making the Batter

  • Add eggs, lemon zest, sugar, salt, AP flour and milk into a blender or food processor and blend until smooth.
4

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.
5

Finishing the Dutch Baby

  • Remove dutch baby from oven.
  • Top with remaining 1 C seasonal fruit, syrup.
  • Slice pancake into wedges and serve immediately.
6

*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.