Giant Dutch Baby With Fruit
Feel free to use the fruit of your choice. We tested with fresh berries, sliced peaches and diced apples and liked them all. We don’t recommend frozen fruit, as it can weep and make the pancake soggy in the middle. You may bake the pancake first and then add the fruit, if you prefer the Dutch baby to have a thinner, drier bottom. We enjoyed this as a breakfast main for a group. If you would rather offer it as dessert, consider drizzling with heavy cream or serving with ice cream. The batter needs to rest for about 20 minutes before baking. The recipe calls for the tin to be preheated empty, which helps generate the signature puff. Some manufacturers, including Pyrex and Le Creuset, do not recommend doing this with their baking dishes. A metal tin is ideal.
Makes 6 to 8 servings
4 large eggs
2 tablespoons granulated sugar
Scant 1 cup all-purpose flour 1 cup whole or reduced-fat milk 2 teaspoons vanilla extract 1⁄ 4
teaspoon fine sea salt
2 tablespoons unsalted butter
101⁄ ounces fresh fruit of your
2 choice, such as mixed berries, sliced peaches or diced apple
Confectioners’ sugar, for dusting
Position a baking rack in the middle of the oven and preheat to 425 degrees. Place an empty 9-inch-by-13-inch pan on the rack while you prepare the batter.
In a large bowl, whisk together the eggs and sugar for 30 seconds, until the sugar dissolves, then add the f lour, milk, vanilla and salt, whisking to form a smooth, thin batter. Set aside for 20 minutes while the oven heats up.
Carefully remove the hot pan from the oven and add the butter, swirling the pan until it melts and coats the bottom. Pour in the batter, sprinkle the fruit on top and bake for about 20 minutes, or until puffed and golden. The pancake will begin to def late almost as soon as it comes out of the oven but will largely retain its puffy edges.
Dust the pancake with the confectioners’ sugar and serve immediately.
Per serving (based on 8 servings): 167 calories, 6 g total fat, 3 g saturated fat, 104 mg cholesterol, 123 mg sodium, 21 g carbohydrates, 2 g dietary fiber, 7 g sugars, 6 g protein
Adapted from “One Tin Bakes,” by Edd Kimber (Kyle Books, 2020).