Have you ever heard of a baked pancake called a Dutch Baby? I first found this recipe in a ladies magazine during the 1990’s. Our family liked it so much that we kept the magazine on the shelf with our favorite cookbooks.
Last weekend, I thought of a Dutch Baby, recalling its puffy crust topped with blueberries and powdered sugar then drizzled with sweetened condensed milk. On Sunday morning I prepared the light pastry, placed it on my favorite platter, and then topped it with whipped cream.
As soon as I took it out of the oven, everyone came to the table eager to try the Dutch Baby. There are several different toppings you can enjoy with this pancake other than berries. Try cooked apples with brown sugar and butter topped with cinnamon—especially good in the fall when apples are ripe or sliced peaches during the summer.
3 tbsp. butter (melted in large ovenproof skillet)
¾ cup flour
¾ cup milk (warmed for 20 seconds in microwave)
2 tablespoons sugar
2 tsp. vanilla
1 pinch of salt
1 pint blueberries (or other berries washed and drained. Combine with 1 tablespoon of sugar and set aside.)
- Preheat oven to 400 degrees. Place butter in large oven proof skillet and put in oven to melt.
- Place all ingredients, eggs through salt in blender and combine.
- Pour blender contents into hot buttered skillet and return to middle of oven.
- Bake for 20 minutes or until puffy and brown around edges. Remove to rack and let cool for about 5-10 minutes.
- Carefully remove pancake to large round platter.
Spread with sweetened fruit, sift with powdered sugar, and drizzle with sweetened condensed milk—last decorate with whipped cream. However you choose to adorn your Dutch Baby, I promise one thing—you’ll love it.