A Dutch Baby for Easter? You bet! The name doesn’t sound like a scrumptious breakfast or dessert, does it? Some may know it as an oven baked German pancake, and others may not have heard of this super simple, great tasting dish. Fantastic flavor with a show stopping appearance, combined with oh-so-easy prep, makes it the perfect dish for your Easter weekend.
We had a coupon for dinner at a downtown Kansas City restaurant I had wanted to try. The coupon specified that dessert was included –so of course, we had to oblige. We ordered the berry topped Dutch Baby. It was wonderful and so much fun! I had enjoyed a Dutch Baby before for breakfast, but never as dessert and it has been ages since I made one. Plus, I had just uncovered some long forgotten cast iron skillets—so the stars were aligned perfectly and I had to make one.
Many times, a Dutch Baby is simply sprinkled with confectioners’ sugar or served with a spoonful of jam or preserves. Other times, it is ideal to accompany it with fresh fruit. However, at the restaurant it was filled with bubbling, hot berries. That was a new idea for me and I loved it.
Yes, the pancake puffs up in the skillet, so the exact look may be unpredictable, but the flavor is always “on-target.” Since the berry topping is made from frozen fruit, it will taste and look like summer’s fare—even though it is barely spring. It is oven baked so there is no pancake flipping and that makes it especially easy for a holiday brunch.
What more could you want? Well, maybe, to serve it for dessert. And that is OK, too.
Dutch Baby
2 eggs
2/3 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
2/3 cup all-purpose flour
1 tablespoon butter
Berry Topping
1 package (12 ounces) frozen mixed berries
1 tablespoon cold water
1 teaspoon cornstarch
2 tablespoons seedless raspberry preserves
Preheat oven to 400° F. Select a 9 -inch cast iron or other heavy, oven-proof skillet.
Whisk together eggs, milk, sugar and vanilla in a mixing bowl. Whisk in flour until smooth and blended. Set batter aside and allow to stand for 15 minutes.
Berry Topping: Pour frozen berries into a small saucepan. Heat over medium low heat, stirring occasionally, about 20 minutes or until berries are hot and tender.
Place the butter in the skillet and place in the oven for 1 to 2 minutes or until the skillet is hot and butter has melted. (Watch carefully so the butter melts, but does not brown.) Using a brush, spread butter to cover the bottom of the skillet evenly. Whisk the flour mixture again briskly, then pour all of the batter into the skillet. Return the skillet to the oven and bake uncovered for 15 to 20 minutes or until golden brown.
To finish the berry topping, increase the heat under the berries to medium-high and bring to a simmer. In a small bowl, blend together the cold water and cornstarch, blending until the cornstarch is completely dissolved. Stir the cornstarch mixture into berries. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the preserves, blending until melted. Remove from heat and allow to cool 2 to 3 minutes.
Carefully remove the skillet from the oven and place on a heat-proof board. Ladle the fruit into the center of the pancake. Cut into wedges and carefully, but immediately, serve from the skillet.
Makes 4 servings.
Tips:
If a sweeter fruit topping is desired, increase preserves to 3 tablespoons.
If desired, omit the berry topping. Dust the oven baked pancake with confectioners’ sugar. Serve with jam or preserves, syrup or your favorite fresh fruit.
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