Skip to main content

Dutch Baby with Fresh Strawberries


About every six months, several members of the cast iron groups I belong to, go on a Dutch Baby kick. It seems every other post is a picture of this German style pancake. Think of a cross between a pancake and a souffle and you have a Dutch Baby. They are easy to make and fun to watch baking.  I felt it was time for my own version.

When making most pancakes, you mix the batter until the ingredients are combined. A few lumps are no problem. Over mixed and the batter becomes tough and rubbery.

With a Dutch Baby, whipping the ingredients is the key. Most recipes call for using a blender, but I use my immersion blender.
Ingredients:
2 jumbo eggs room temperature
3/4 cup warm milk
3/4 cup flour sifted
1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 tablespoons butter
1/4 teaspoon baking powder
powdered sugar for dusting.


Place a 10 inch cast iron pan in your oven, then preheat to 400 degrees. When the oven reaches 400 degrees, begin making your batter.

Begin by blending your warm milk and room temperature eggs into a frothy liquid. I blend on high for about one minute. Next, add the sugar, baking powder,and vanilla and lemon extracts and blend for 30 seconds. Finally, slowly add the flour and blend another minute or so. The batter should be very airy.

CAREFULLY, REMOVE THE SKILLET FROM THE OVEN. REMEMBER IT IS 400 DEGREES HOT!!



  Add the butter and swirl it around, coating the entire bottom and sides. If you are more comfortable, use a brush and brush the sides with melted butter. Add the batter to the center of the pan, then return it to the oven.


Bake for 25 minutes or until fluffy and brown. Carefully remove the hot skillet, and allow to cool several minutes. Remove from pan and place on a wire rack to keep moisture from making the bottom soggy. Dust with powdered sugar, plate, then cut into 1/8 pieces. Top with fresh fruit, and enjoy.





Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Individual Peach Cobbler

This is one my favorite times of year. Georgia peaches are in season. It is my favorite fruit. If I am going through Georgia on I 75, I will buy a box at Lanes Orchards.  Sweet and juicy, they go with everything. This is a quick cobbler that is a perfect dessert served in mini cast iron pan.
Ingredients: 1 Georgia peach 1/2 cup pastry flour 1 tablespoon butter 1/8 teaspoon baking soda 1/8 teaspoon baking soda 3 tablespoons buttermilk 1 teaspoon sugar 1 teaspoon cane syrup sprinkle of cinnamon pinch of salt
Begin by cutting butter into the pastry flour. I use a food chopper to make it quick and easy. Pour mixture into a small bowl and add the buttermilk, salt, sugar, baking powder, and baking soda. Combine into a stiff dough.
 With a floured rolling pin, flatten to about an eighth of an inch thick. Cut two squares to fit the bottom of your pan.
Chop peach and add cinnamon and cane syrup. Place mixture on top of cobbler bottom. Roll out remaining dough and cut into strips to place on t…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …