Blender Dutch Baby

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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.

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
Plain whole-milk yogurt
Pure maple syrup, warmed
Pepita seeds
Hemp seeds
Unsweetened coconut shreds

Step 2

  • Make the Dutch baby. Place the eggs in a bowl of warm water to bring to room temperature quickly, about 5 minutes. This is an important step to get the most lift in the Dutch baby.
  • Step 3

  • Preheat the oven to 425°F. Add the butter to a 10-inch cast-iron skillet; place the pan in the oven until the butter is melted and bubbly but not burned.
  • Step 4

  • Meanwhile, in a high-powered blender (see notes for method without blender), blend the eggs on medium-high for about 5 seconds until bubbly. Add the remaining Dutch baby ingredients to the blender, and pulse on low until just combined, about 5 seconds more.
  • Step 5

  • Once the oven has preheated and the butter has melted, remove the pan and immediately pour the batter into the prepared pan. Return the panto the oven, and bake for 13 to 15 minutes. Turn oven off, then allow the pan to sit in the oven for 5 minutes more. This will help the Dutch baby to keep its structure out of the oven.
  • Step 6

  • Meanwhile, if desired, make the stewed tart cherries. Combine all the stewed tart cherries ingredients in a small saucepan. Cook on low for about 10 minutes or until the juice from the cherries can lightly coat the back of a spoon. Place in a shallow bowl for serving. This can be done ahead of time and reheated.
  • Step 7

  • Remove the Dutch baby from the oven. Cut into wedges. Top with a dollop of yogurt and a spoonful of the stewed tart cherries. Lightly drizzle with the warmed maple syrup, and add toppings as desired.
  • Step 8

    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

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