Auntie Bat's Fruited Dutch Baby
For those of you lucky enough to live near an Original Pancake House restaurant (a very small US chain), this is my own take on their 'Dutch Baby' recipe. I've lightened it up with a couple substitutions and added the fresh fruit and other flavours. If you want to make their original recipe, simply omit all but the butter in the skillet1, doubling the butter to make up for the oil. In the bowl, substitute cream for milk and eliminate the vanilla and lemon zest. Serve without inverting and with fresh lemon wedges and whipped butter on the side.
In an ovenproof, non-stick skillet:
- 2 tblsp butter
- 2 tblsp oil
- Sliced fruit of your choice (bananas, peaches, berries, etc)2
- Cinnamon or pie spice
- Maple syrup
In a bowl:
- 4 eggs
- ½ cup - 62g, 2½oz - powdered sugar
- ½ tsp salt
- 1/8 tsp nutmeg
- ¼ tsp vanilla extract or powder
- Freshly grated lemon zest (approx half a lemon)
- ¾ cup - 180ml, 6 fl oz - milk
- ¾ cup - 78g, 3oz flour
- Heat oven to 425°F - 220°C, Gas Mark 7.
- In a skillet, melt butter and swirl in pan to coat bottom and sides, then add fruit (except berries) in a single layer, sprinkle with cinnamon or spice and slowly sauté over medium to low heat.
- While fruit is sautéing, whisk eggs in bowl then add sugar, salt, nutmeg and lemon zest, whisking after each addition. Add milk and whisk to combine then slowly whisk in flour until combined.
- Add maple syrup to skillet and allow to heat through and cook slightly then turn off heat. If adding berries to the fruit, do this now.
- Pour pancake batter over fruit in skillet then bake in oven for approximately 25 minutes, or until pancake has risen past edge of pan (much like a soufflé mould) and is golden.
- Invert skillet onto a plate to serve. This recipe serves two, or one really hungry person. It can also be halved for one person quite easily, but then use a smaller skillet and the time in the oven will also decrease, so mind it carefully. Approximate preparation time from beginning to end is 30 minutes.