By Cat, Mar 25, 2018 (photo, right, from Wikimedia Commons)
I used to have Apple Dutch Baby at a small restaurant on the 2nd floor of Portland’s Galleria building, back in “the day” (1980s), but I’ve since forgot about that wonderful treat until I saw this recipe in today’s Parade magazine insert in our local newspaper, the Daily Inter Lake.
I think of these as a cross between a tart and a pancake. Wikipedia says the following about the Dutch Baby (1) :
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is an American sweet popover that is normally served for breakfast. It is derived from the German Pfannkuchen. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added.
Lemon-Blueberry Dutch Baby
This recipe is adapted from one by Alison Ashton, in Parade magazine, March 25, 2018. You can certainly substitute other fruits and/or berries, such as apple slices (the traditional Dutch Baby), raspberries, or huckleberries (a summer specialty here in NW Montana).
I recommend using raw or simply pasteurized milk (Vat or HTST process) from a local dairy. Do not use ultra-pasteurized milk, as almost everyone has a food sensitivity or allergy to it. Another option is coconut, almond or cashew milk, but avoid cashew milk if you have an allergy to cashews.
For the sweetener, I use the sweet dairy whey (from Bob’s Red Mill) because like sugar, it helps support the eggs; but it contains lactose, so if you have a lactose sensitivity/allergy, do not use that. If you don’t want to use sugar, another option is to use 2 Tbsp of the type of powdered stevia cut with fiber or xylose (intended for use in beverages like coffee or tea); see my Stevia (About) article for more about this option.
Serves 4 or more.
Ingredients & Equipment
(image, right, from Wikimedia Commons)
- 1 cup milk
- ½ cup whole wheat pastry or whole spelt flour
- ¼ cup unbleached white flour
- ½ tsp unrefined sea salt
- 2 Tbsp Rapadura or white cane sugar; or 2 Tbsp sweet dairy whey plus 2 – 3 drops stevia liquid extract
- 4 large eggs from local pastured chickens
- zest of 1 lemon, preferably Organic
- 4 Tbsp real butter
- Fruit and other garnishes
- ¾ cup blueberries, huckleberries or other fruit to taste
- 2 tsp powdered cane sugar, or homemade Rapdura powdered sugar
- fresh mint or rosemary sprigs
- ½ – ¾ cup lemon curd, preferably homemade
- 10″ – 12″ cast iron skillet (or other heavy, ovenproof skillet)
- Prep: wash, rinse and let air-dry the berries.
- Soak the whole lemon in water with a bit of baking soda which helps remove any pesticides used on the trees, then rinse well and dry with a towel. Grate the zest into a small bowl and set aside.
- Preheat oven to 425°F, with rack in middle position.
- Batter: Combine all but butter in a blender, and blend until smooth.
- Place butter in skillet; place skillet in oven for 3 – 5 minutes, until butter is melted. Remove from oven and swirl pan until inside of pan is coated with the butter.
- Pour blended batter into pan; place in preheated oven and bake 17 – 20 minutes, or until puffed and golden.
- Remove from oven; sprinkle with the fresh blueberries and sift the powdered sugar over top, if desired. You can also garnish with fresh sprigs of mint or rosemary leaves, if desired.
- Serve with lemon curd, 1 – 2 Tbsp per serving. I highly recommend making your own lemon curd, using organic lemons and
- Wikipdiea on Dutch Baby: en.wikipedia.org/wiki/Dutch_baby_pancake
- Parade Magazine, 3/25/18 edition (insert in 3/25/18 sunday edition of the Daily Inter Lake). Recipe by Alison Ashton.