A combination of a popover and a crepe, Dutch Baby (also known as German pancakes) can be served for breakfast, brunch, lunch, and dessert, and even made savory for a delightful supper.
For this recipe, I’ve added fresh raspberries, blueberries, and pomegranate seeds, but any variation of fresh fruit or jam will do. For an out-of-this world combination, garnish the baby with lemon slices and serve them with buttery pomegranate syrup.
Prep Time: 10 Mins | Cook Time: 20 Mins | Servings: 4 people
Equipment:
A large cast-iron skillet and a sauté pan
Ingredients
• 3 large eggs at room temperature
• ½ cup all-purpose flour
• ½ cup whole milk at room temperature
• 1 tablespoon sugar
• A pinch of nutmeg
• ¼ teaspoon vanilla
• 4 tablespoons butter
• 1 cup mixed fresh fruits: raspberries blueberries, pomegranates
• Pomegranate Syrup
• 1 pomegranate, seeded, with skin and pith removed (use half of the seeds for the butter syrup and the other half to garnish the pancake)
• 4 tablespoons butter
• ¼ cup corn syrup
Instructions
For the Pie Crust:
• Heat oven to 420 degrees F
• Combine eggs, flour, milk, sugar, nutmeg, and vanilla in a blender jar and blend until very smooth. The batter may be mixed by hand.
• Place butter in a heavy 10-inch cast-iron skillet and place in the oven.
• As soon as the butter has melted, add the batter to the pan and return the pan to the oven.
• Bake for 20 minutes, until the pancake is puffed and golden.
• Lower the heat to 300 degrees F and bake five minutes longer.
• Remove pancake from oven.
• Garnish with fruit and powdered sugar. Serve with pomegranate syrup
For the Pomegranate Syrup
• In a small sauté pan, melt butter with syrup and pomegranate seeds.
• Cook for two minutes.
• Remove from heat and serve over pancakes.
Enjoy!
