Dutch Baby
A combination of a popover and crepe, Dutch Baby or German pancakes can be served for breakfast, brunch, lunch, and dessert, and even made savory for a delightful supper.
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Servings: 4 people
Equipment
- 1 Large Cast Iron Pan
Ingredients
- 3 large eggs room temperature
- ½ cup all-purpose flour
- ½ cup whole milk room temperature
- 1 tablespoon sugar
- pinch nutmeg
- ¼ teaspoon vanilla
- 4 tablespoons butter
- 1 cup mixed fresh fruits raspberries blueberries, pomegranates,
Pomegranate Syrup
- 1 pomegranate, seeded, skin, and pith removed use half of the seeds for the butter syrup and the other half to garnish the pancake
- 4 tablespoons butter
- ¼ cup corn syrup
Instructions
For the Dutch Baby
- Heat oven to 420 degrees
- Combine eggs, flour, milk, sugar, nutmeg, and vanilla in a blender jar and blend until very smooth. The batter may be mixed by hand.
- Place butter in a heavy 10-inch cast iron skillet and place in the oven. As soon as the butter has melted add the batter to the pan, return the pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower the heat to 300 degrees and bake 5 minutes longer
- Remove pancake from oven. Garnish with fruit, and powdered sugar and serve with Pomegranate syrup
Pomegranate Syrup
- In a small saute pan, melt butter with syrup and pomegranate seeds. Cook for 2 minutes. Remove from heat and serve over pancakes