with Raspberry Sauce and Fruit
This week is Mardi Gras, the beginning of Lent. And I thought a Dutch Baby recipe would be perfect for this week. Let me explain:
Many of us have heard that “Mardi Gras” is also called Fat Tuesday. Do you know why? (No, it’s not body shaming). Fat Tuesday is the last chance to “feast” before the Lenten season, traditionally a time of fasting. However, few know that Fat Tuesday is also called “Pancake Day”(true!) so apparently we’re supposed to start our day with pancakes and keep gorging right through dinner! Tough job….somebody’s gotta do it.
What does this have to do with today’s recipe, originally found on allrecipes? Well, a Dutch Baby is considered a German pancake, an oversized pancake. Only, somehow, as you’ll see, it can be so much more!
The basic ingredients are the same as for pancake batter: milk, flour and egg. But for this “pancake”, the batter has less flour and more egg. And instead of individual stovetop pancakes, a Dutch Baby is one big eggy pancake baked in the oven.
Besides its taste, what makes a Dutch Baby unique is it’s appearance. While baking, it will puff up and form interesting folds subsiding a little when removed from the oven. But the look is one-of-a-kind. Fun! Your kids will be impressed.
And we’re only half done. Once it’s out of the oven the Dutch Baby is ready for sweetness.
The basic way to “dress” the Dutch Baby is with a little squeeze of lemon and a sprinkle of powdered sugar. Yummy! But I’m not going to stop there.
How about some fresh fruit? Preferably berries and some sliced banana.
To take it completely over the top, I add raspberry sauce. This is the same recipe I used for the Meringue Hearts – it’s one of those all-purpose sauces that just work!
You could also add a dollop of whipped cream, but, I do have my limits – .
Oh, go ahead! It’s Mardi Gras!
A Dutch Baby is a delicious treat for any season!
- 2/3 cup milk room temperature
- ½ cup packed all-purpose flour
- 3 large eggs room temperature
- ¼ tsp vanilla extract
- ¼ tsp salt
- 4 TB butter
- 1 lemon wedge
- 1 TB confectioners’ sugar or to taste
- Preheat oven to 425F.
- Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
- Melt 3 tablespoons butter in a 10-inch skillet over high heat until bubbling; pour batter into the center of the skillet.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar.
- For fruit version, add mixed fresh berries as desired and raspberry sauce (below).
- 3 cups fresh or frozen unsweetened raspberries approx. 12 oz, thawed
- 1 tsp cornstarch
- ½ cup raspberry jam seedless
- Place raspberries in a food processor or blender. Cover and process until well blended. Strain and discard seeds.
- In a small saucepan, combine pureed raspberries, cornstarch and jam until smooth. Stirring constantly, bring to a boil over medium heat. Cook and stir for one minute or until thickened. Remove from heat and allow to cool.