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Excerpted with permission from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques.
If you study this recipe, you’ll find a nice ratio. For every one egg, there’s a tablespoon of butter,
1⁄4 cup flour, and 1⁄4 cup milk. How you handle the sugar and salt is up to you. But I’ve found the best flavor when using a good amount of each due to the fact that Dutch babies don’t soak up maple syrup in the same way spongy American pancakes do. Something to note: Dutch babies need warm eggs. A quick rest in a bowl of warm water will do the trick. These pancakes are perfect for holding seasonal fruit or stewed tart cherries, which are always in season since they’re sold almost exclusively frozen or dried. Read more about tart cherries in the Almond–Tart Cherry Crisp recipe (page 234). For garnishing, we raid the pantry for all the natural sprinkles, like hemp seeds and pepita seeds, for an extra pretty presentation.
Blender Dutch Baby
Step 1
Prepare all the ingredients:
Hands-on: 15 min. Total: 35 min. Yields: 3 to 4 servings
Dutch Baby
3 large eggs
3 tablespoons unsalted butter
3⁄4 cup unbleached all-purpose flour
3⁄4 cup whole milk
1 to 2 tablespoons granulated sugar
1⁄2 teaspoon kosher salt
1⁄2 teaspoon pure vanilla extract
Stewed Tart Cherries (optional)
1 cup frozen tart cherries
Heaping 1 tablespoon granulated sugar
Toppings
Plain whole-milk yogurt
Pure maple syrup, warmed
Pepita seeds
Hemp seeds
Unsweetened coconut shreds
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Notes:
To make this recipe without a blender, stir together the flour, sugar, and salt in a medium bowl, and set aside. In a small bowl, whisk the eggs until fluffy. Whisk in the milk and extract until combined. Slowly pour the egg mixture into the flour mixture, and mix until just combined.
Step 9
Excerpted with permission from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques.
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