Introduction: Easy-Bake Dutch Baby
This is delicious treat, very simple to put together and perfect for breakfast, dessert or anytime you get a craving for something sweet and decadent but don't want something heavy or too rich.
Because it's so easy to make and requires the simplest ingredients, it really saves the day when you have unexpected company drop by! You can really make a beautiful presentation with this. Others will be impressed and delighted, and you won't spend all afternoon in the kitchen!
Step 1: Gather Your Tools and Ingredients.
You will need:
1 cup milk
1 cup unbleached white flour (all-purpose or baking)
2 jumbo or XL eggs (or 3 large/medium)
2 tbs butter
2 tbs sugar
1 tsp vanilla extract
1 pinch salt
About 2 cups fresh berries or other fruit for topping.
10-12" cast iron skillet or other oven-proof skillet (no plastic handles)
(a pie dish works, I am told, but I've never used anything but my trusty skillet)
You can use any fruit to fill. Traditionally it is berries, but this time I used a delicious organic papaya I picked up at the farmer's market and some leftover fresh pineapple I had in the fridge. You can also blend a couple tablespoons of honey with a few tablespoons of cream cheese and spread that on before sprinkling the berries on for a more crepe-ish experience.
Step 2: Preheat Oven and Skillet Together.
Put butter in oven-proof skillet, casserole or pie dish (I prefer the traditional cast iron skillet) and put it in the cold oven while it heats up so the butter can melt by the time the batter is ready to pour in.
Set oven for 425* and get to mixing up the rest of the ingredients.
Step 3: Mix Up Ingredients
In a mixing bowl, whisk together all remaining ingredients at once. Remember you used the butter in the skillet, none goes in the batter. Don't forget a pinch of salt!
It should be about the consistency of pancake batter.
Step 4: Coat Pan Walls With Melted Butter.
The butter should be melted by now, you can spread it around to coat the walls.
Step 5: Slice Fruit While Dutch Baby Is Baking
Slowly pour all the batter in the skillet, and put it back in the oven at 425* for 18 minutes.
Meanwhile slice up your fruit for the topping.
When 18 minutes have passed (set a timer) reduce heat to 325* and bake an additional 8 minutes, until the pan cake is golden brown.
Step 6: Remove From Oven.
Now that it is all golden brown and beautiful, carefully remove from oven and place on a safe place such as the stove top or a sturdy wooden board. NEVER set hot cast iron on a cold surface like marble or granite! You run the risk of your skillet or pot cracking from the rapid change in temperature.
Step 7: Let It Fall.
Now sit back and watch the cake fall. This is supposed to happen, don't be sad.
Step 8: Top With Fresh Fruit and Serve!
If desired you can sieve confectioners' sugar over the top for extra sweetness. Either way, serve while still warm from the oven with fruit spooned into the center of the pancake.