Dutch Baby Pancakes

A brunch treat: Dutch Baby Pancakes

This oven-baked, puffed pancake makes a fabulous weekend brunch! Young and old alike find it a major treat.  

Dutch Baby Pancakes with Fruit Filling:

To Prepare the Pancake:

⅓ c. butter or margarine
1 c. milk
4 eggs
1 c. all-purpose flour
¼ c. granulated sugar
1 tsp. cinnamon

Preheat oven to 425 deg. F.  In a 9-in. pie plate, melt butter in oven. If butter is cold, this could take more than 5 min. While butter melts, add milk, eggs, and combined dry ingredients to blender goblet, buzzing at high speed about 1 min. Pour cold, well-aerated mixture onto fully melted butter that is sizzling hot. Bake 15-to-20 min. until pancake is puffed and golden. Prepare fruit filling while pancake cooks.

To Prepare the Fruit Filling:

½ c. syrup reserved from canned peaches or pears
2 tsp. cornstarch or tapioca starch
1-to-2 c. fresh or frozen berries, sliced peaches, or choice of assorted fruits
Whipped cream, as garnish (optional)

In medium saucepan, combine cold fruit syrup and starch, whisking together well. Turn heat to medium-high, cooking just until syrup thickens. Mixture will thin out with addition of fruit. Add prepared fresh or frozen fruits, stirring until warmed through. As soon as pancake emerges from oven, pour fruit into centre and serve. Yields one large, puffed pancake. Cut in wedges as 4 large or 8 small servings.

Note: If using fresh fruit, be sure to prepare it - rinsing, hulling, peeling, slicing - before starting this recipe.

Note: It’s easy to adjust the proportions of this recipe as required. Cutting the recipe down by a quarter makes a great breakfast for the two of us, served in two individual pie plates.

Melt butter to sizzling in 425 deg. F. oven

Combine dry ingredients, mixing well

Add milk, then eggs, then dry ingredients to blender

Buzz at high speed about 1 min.

Thicken syrup from canned fruit with starch

Add fresh or frozen fruit to hot syrup

Cook until heated through

Pour into hot puffed pancake, distributing fruit evenly