Today I am sharing a recipe that is not only delicious and simple, but has a name that will delight kids and garner odd stares from unsuspecting adults.
A dutch baby is a popover-like breakfast baked good, often sweetened. Useful for using up excess backyard fresh eggs, we add fruit for a hearty and nutritious meal.
Like so many simply delicious foods, a dutch baby requires proper preparation, or mise en place. I usually start with the fruit. Core and slice apples, pears, or plums thinly. Washed and halved cranberries or cherries are welcome additions. Have flour, egg, milk, and salt on standby.
The other key to this recipe is the proper pan, in this case a cast iron skillet. A properly seasoned skillet discourages sticking and the pan holds heat to cook the pancake quickly.
Ingredients
- 3 tbsp unsalted butter
- 3 eggs
- 11/2 cup milk
- 11/2 cup all-purpose flour
- 3/4 tsp salt
- 1/2 tsp vanilla (optional)
- dash of nutmeg (optional)
- 1 large apple, peeled and sliced, or 1 cup of other fruit
- 1/4 cup brown sugar
- 1/2 tsp cinnamon (optional)
Directions
1. Heat oven to 350 degrees F. with skillet in the oven on middle rack.
2. When warm, place butter in the skillet to melt.
3. Whisk eggs, milk, flour, salt and optional vanilla and nutmeg.
4. When butter is melted, carefully sprinkle brown sugar and cinnamon over the bottom. Arrange apple sliced on top of that. Pour batter over the apples and return to the oven.
5. Remove the dutch baby from the oven in 20-30 minutes, when top is browned. Turn out from pan and serve warm with powdered sugar and lemon juice, if desired.
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