A light and easy alternative to traditional American pancakes. The biggest challenge will be making enough to share!
German Dutch Baby with Seasonal Fruit
Description
Made famous by The Original Pancake House, this recipe mimics the fluffy base, but let's you use your imagination to make it your own. Sautee sliced apples in butter and brown sugar; make a melange of seasonal berries; spritz it with lemon and dust it with powdered sugar. Be creative!
Ingredients
Toppings
Instructions
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Mix Ingredients
Preheat oven to 475°
Crack eggs into a bowl and whisk until frothy. Add heavy cream, milk vanilla, sugar, and salt. Whisk again until frothy.
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Add Flour & Pre-Heat Pan
Add flour and fold over until fully combined. Let the batter rest for 10 minutes. Meanwhile, preheat a large deep cast iron skillet over low heat. Add butter to skillet and spread around evenly with a cooking brush. When butter is fully melted and begins to bubble, add batter to skillet.
Alternately, you can divide the batter between several smaller skillets. I found some 3" cast iron skillets not long ago (pictured) that are perfect for making about a dozen bite-sized dutch babies. -
Bake
Place skillet in oven and bake for 15 minutes. The sides should fluff-up and brown while the middle collapses creating a well for your toppings.
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Add Toppings and Serve
Be creative. Â
Thinly sliced apples, berries, bananas are all great toppings. Or you can keep it classic by squeezing fresh lemon juice and dusting with powdered sugar. Finish with maple syrup.
I bet that it tastes amazing! Thanks for the recipe!