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August 2006 Issue
Dutch Baby
by Ronda L. Halpin
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This time of the year, the juiciest peaches of the year are available at my favorite market. I like to stock up on them and make everything from pies to cobblers to a tangy peach BBQ sauce. But one of my favorite ways to enjoy them is with breakfast.

Instead of the tried and true pancakes that always make an appearance this time of the year, I thought that my first brush with breakfast peaches should be something unusual. I turned to a German pancake -- often called a Dutch Baby. This wonderful concoction is actually a nice blend of a pancake and a soufflé and it is perfect for showcasing fresh fruit since the final result has a bowl shape that is wonderful when filled with your favorite fruit. I like to use peaches, nectarines or blueberries ... or better yet, a combination of them all!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Dutch Baby

  • 3 eggs, room temperature
  • 1/2 cup milk, room temperature
  • 1/2 cup sifted bread flour or all-purpose flour*
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 7 teaspoons butter
  • Freshly squeezed lemon juice
  • Powdered or confectioners sugar
  • Fresh seasonal fruit, optional
Preheat the oven to 450 degrees F. Place the oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet in the oven until hot and sizzling. While the pan is heating, prepare your batter.

NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans).

In a large bowl, beat the eggs until light and frothy; add the milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.

Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.

Bake approximately 15 to 20 minutes or until the Dutch baby is puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).

Remove the Dutch baby from the oven and serve immediately. Either bring it to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.

  • Yields: 2-4 servings
  • Preparation Time: 30 minutes
 



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