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golden Dutch Baby

My family loves a reason to celebrate. Whether it’s a special meal in honor of a holiday or decorating a birthday table, we like to savor life’s moments by making them a little more festive when the occasion calls for it.  On Mother’s Day my daughters often make me a decadent breakfast, and one of my favorite menu items includes a Dutch Baby filled with berries and topped with a luscious fruit compote. The batter comes together in minutes, and cooks up to a beautiful golden, eggy pancake that is reminiscent of a popover. It rises high from the heat, then falls soon after you take it out of the oven. That’s the fun, watching it rise and fall. One of my favorite toppings is a strawberry rhubarb compote, but a thinner-style jam works well too.

Happy Mother’s Day!

3 large eggs

½ cup whole milk

½ cup all-purpose flour

1 to 2 tablespoon granulated sugar

1 teaspoon pure vanilla extract

½ teaspoon kosher salt

3 to 4 tablespoons unsalted butter

A few handfuls of berries (blueberries, raspberries, blackberries, or a mix), optional

Powdered sugar for serving

Lemon wedges, fruit compote or jam, and/or maple syrup for serving, optional

Preheat the oven to 425 degrees

In a blender, combine the eggs, milk, flour, sugar (add one tablespoon for a less sweet pancake, two if you like things more sweet), vanilla and salt. Process on high until the batter is smooth, or about 30 seconds. You may also whisk the batter by hand.

Put 4 tablespoons butter in a 10-inch oven-safe skillet and place the skillet in the oven (use 3 tablespoons butter if you have a 9-inch oven-safe skillet, either will work). 

As soon as the butter melts (it’ll take just a few minutes), remove the skillet from the oven, and if using berries, sprinkle them over the bottom of the pan and then pour the batter evenly into the pan (give the batter a quick stir before pouring if it separated). 

Return the skillet to the oven and bake until golden and puffy, 15 to 20 minutes. 

Remove the pancake from the oven and using a fine strainer or sieve, dust the pancake with powdered sugar. 

Cut into wedges and serve. If desired, serve with a lemon wedge to lightly squeeze on top, or fruit compote and/or maple syrup.


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