Have you ever thought about how many different breakfast foods you can create using just milk, eggs, and flour? This one is an interesting example. Especially considering it’s name.
This baked, puffed egg dish is neither Dutch, nor does it have anything to do with babies. Sometimes called a German pancake, it has very little to do with Germany, either. Said to have been invented by German immigrants who settled in this country, and who were referred to as “Deutche”, this is most likely how it got it’s name. But no matter, it is delicious whatever name you may give it.
Another example of this same type of baked item is the pop-over. Same ingredients, but baked individually in little cups, a popover is generally eaten with dinner, whereas a “dutch-baby” is usually served as a breakfast item with syrup or fruits spooned over it.
Trying to come up with something a little different for a weekend breakfast, I made this recently. I served it with sliced strawberries and blueberries spooned over it.
DUTCH BABY WITH FRUIT
Yield: Serves 4
- 2/3 cup milk
- 3 large eggs
- 1/4 tsp. salt
- 1 1/2 cup all-purpose flour,
- 1/4 tsp. vanilla extract
- 3 Tbsp. butter, melted
- 1 Tbsp. confectioners’ sugar, or to taste
- 1 cup fresh blueberries, or a mixture of blueberries and strawberries
1. Preheat oven to 425*F.
2. Blend milk, flour, eggs, vanilla and salt together in a blender until batter is smooth.
3. Melt the butter in a 10-inch cast-iron skillet (or other heavy oven-proof skillet)until bubbling;
Pour batter into the center of the skillet.
4. Bake in the oven until puffed and golden, 20 to 25 minutes. Remove from oven and sift the confectioners’ sugar over the top and serve warm with fruit.
5. Prepare fruit topping by washing and slicing the berries, picking over the blueberries. Sprinkle with sugar to taste and add a splash of balsamic vinegar. Stir to mix and let stand while Dutch Baby bakes.
SOURCE: adapted from AllRecipes.com