Cherry Dutch Baby Pancake
Say hello to your new favorite homemade brunch dish! Okay, its actually my new favorite, but I’m hoping it’ll be yours now too if you’ve never tried it before!
A Dutch baby pancake is kind of like a crepe and a popover had a beautiful, delicious baby. It looks impressive, but its literally so easy to make- you just throw all the ingredients in one bowl and mix it up, then throw it in a hot pan! It’s way better than making regular pancakes or crepes, because you don’t have to stand there for hours ladling and flipping while everyone else gets to sit and eat. But I digress.
I topped my Dutch baby with cherries (highly recommend!) but any fruit will work! Except citrus. Sorry citrus.
Blueberries, strawberries, apples, or a combination of berries are all excellent choices to use on your Dutch baby. You can even bake the fruit inside- just put the fruit in the pan first, and then dump the batter on top.
The Dutch baby comes out of the oven looking super puffy and airy, but deflates almost immediately after you take it out. The reason it gets so puffy is because of all the steam that gets created in the oven, the air that’s incorporated into the batter while mixing, and the super hot pan. So, don’t forget to preheat your pan with the oven like the directions say! This recipe takes about 25 minutes total to make and yields about 6 slices.
When it comes out of the oven, pile on that fruit, give it a healthy dusting of powdered sugar, and serve with warm maple syrup. You’re going to love it!
Cherry Dutch Baby Pancake
- 5 tablespoons butter (melted)
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- Set your large ovenproof pan/cast iron in the oven, and preheat to 450°F.
- Make the batter: combine flour, sugar, salt, eggs, milk, and vanilla together in a large bowl. Beat until smooth, using a mixer or a whisk.
- Put your oven mitts on and remove hot pan from the oven. Put your 5 tbsp of butter in the pan, and return to the oven, until it is completely melted. It’s okay if it starts to brown!
- When the butter is completely melted, put your oven mitts on and take the pan back out of the oven. Pour your batter into the hot pan and return to the oven. Bake for 15-20 minutes, until the sides are puffed up and look golden-brown.
- Loosen the sides from the pan and slide onto a plate, or serve in the pan. Pile the cherries in the center of the dutch baby and sprinkle with powdered sugar. Cut it into wedges to serve, and top with warm syrup. Enjoy!