If you don't have a Dutch baby recipe in your meal rotation, you need one. Stat. This eggy, puffed pancake is so easy, so tasty and so versatile; it's perfect for Sunday brunch or the mid-week dinner rush. We're making a sweet version here but you can switch up the fillings for your favourite savoury ingredients, too.
There are two ways you can make a Dutch baby: by pouring the batter over sautéed fruit in the pan, then baking it, or pouring the batter into a hot, empty pan, which will allow it to puff up more dramatically. You can then fill it with your choice of fruit (or other ingredient options!). Apples or pears, sautéed in butter and sugar, makes a classic Dutch baby, or try wedges of fresh or caramelized peaches or apricots, chopped plums or pitted cherries.
Sautéed fruit
2 apples, pears or peaches, cored or pitted and sliced
1 tbsp canola or vegetable oil
2 tbsp butter
2 tbsp brown sugar, maple syrup or honey
Pinch cinnamon
Dutch baby pancake
3 large eggs
3/4 cup milk
1 tsp vanilla (optional)
3/4 cup all-purpose flour
Preheat the oven to 450F.
In a heavy, ovenproof skillet (cast iron is ideal), heat the oil and butter over medium-high heat and when the foam subsides, sauté the apples for 3-4 min, until starting to soften and turn golden. Sprinkle with the sugar and cinnamon and cook until they start to caramelize. Meanwhile, whisk together the eggs, milk and vanilla; whisk in the flour.
If you like, pour the batter over the apples in the skillet and put it in the oven. Otherwise, remove the apples from the skillet, pour in the batter, and put it into the oven.
Bake for 20-25 min, until the Dutch baby is puffed and golden. Cut it into wedges and serve warm, sprinkled with icing sugar if you like, and topped with the fruit (if it’s not baked inside) and a drizzle of maple syrup.
Serves 4.
From Out of the Orchard: Recipes for Fresh Fruit from the Sunny Okanagan by Julie van Rosendaal.
