Dutch Baby Pancake
When I was growing up, these pancakes were always a special treat. I used to eagerly watch them inflate and bubble in the oven. Filling with air, splitting on top and then slowly dropping as they were removed from the oven to cool - so much drama in a pan! Now, they're a regular Sunday morning meal. One joy of growing up is you realize how easy these magical meals are to make and share with the people you love.
I've always called them Dutch Baby Pancakes, but they're also known as German Pancakes. Either way - a big fluffy pancake topped with fruit, sugar or a simple squeeze of lemon is the perfect addition to any brunch table.
Makes 1, 8-10 inch pancake
For the batter:
- 2-3 tablespoons butter
- 3 eggs at room temperature
- 1/2 cup flour
- 1/2 cup milk (if the batter seems dry, feel free to add another 1/4 cup)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
For the fruit compote:
- 1 cup berries, fresh or frozen
- 1 teaspoon sugar
- 1/4 teaspoon saigon cinnamon
- Place butter in a heavy bottom 8 - 10 inch skillet (preferably cast iron) and put pan in the oven as it preheats to 425 degrees F.
- Crack eggs into a blender or food processor and add flour, milk, salt, vanilla extract and sugar. Blend completely for 1-2 minutes.
- Remove pan from the oven and make sure the melted butter has fully coated the pan's bottom. Pour batter into the middle of the pan and put the pan back in the oven for at most 20 minutes. Without opening the oven door, check on the pancake after 15 minutes to see the rise and color. Once you're happy with the look of your Dutch Baby, go ahead and remove it from the oven and garnish with fruit of your choosing.
- We recommend strawberries, blueberries or a combination of both with a few raspberries added. This is a great time to use frozen fruit and make a quick compote while the pancake is in the oven. Add 1 cup of frozen (or fresh) berries with 1 teaspoon of sugar and a 1/4 teaspoon of cinnamon to a small sauce pan with a lid. Cook on medium high heat for 5-7 minutes, or until the fruit has thawed and formed a syrup in the pan.
- Serve with maple syrup, yogurt and a bit of infused sugar for a decadent morning meal!