Looking back at this picture, I should have taken a larger slice because I went back for seconds and thirds.

I saw a picture of this in a magazine and wanted to make it. Mother’s Day was next week so I took that as an opportunity to try this out. I probably should not be experimenting on Mother’s Day, but it looked too good to pass up. Due to the short ingredient list, I had my reservations about the taste. I chose to make a fruit topping in case the dutch baby came out burnt or flavorless. But my fears came to nothing. The center was firm and silky while the crust puffed up and had a slight salty taste that nicely rounded out the whole pancake.

Ingredients

For the dutch baby

• 1/2 cup unsalted Butter (1 stick)
• 6 Eggs
• 1 1/2 cups Milk (I used Skim)
• 1 1/2 cups All-Purpose Flour
• Powdered Sugar for dusting

For the fruit topping

• 2 cups sliced Strawberries
• 2 Navel Oranges
• 3 Clementines
• 2 tbsp Sugar

Method

Preheat the oven to 425 degrees. Remove the top rack and use the center! You’ll thank me for this. While the oven is preheating I diced up the Butter and tossed it into an 8″-round glass dish or cast iron skillet and placed it into the oven while it heated up.

 

In a large mixing bowl whisk the Eggs. Add the Milk and Flour. Beat until smooth, but don’t over do it or else the dutch baby will be tough.

 

Don’t judge. The cookie sheet is there because I had my doubts about this ‘puffing’ business. Hopefully by now the oven will be at the ideal temperature. Carefully remove the dish from the oven and pour the batter into the hot butter. No need to be fancy here. Return to oven and bake for 20 – 25 min or until the edges are puffed and brown.

While your baby is in the oven …

Slice the Strawberries, Oranges, and Clementines. Place the fruit in a shallow bowl and sprinkle with the Sugar. Toss to coat. Set aside until you’re ready to serve.

 

When the dutch-baby is done, let cool for 5 min before dusting with Powdered Sugar. Serve warm with fruit topping and Enjoy!