Is there anything better than fresh, juicy, local berries and cherries? Perhaps, best enjoyed on their own. Or, perhaps, best enjoyed on a warm, buttery Dutch Baby Pancake (aka German or Deutsch pancake, hence the term “Dutch” Baby, thought to be invented by German immigrants) straight from the oven and topped with toasted coconut, freshly made whipped cream, maple syrup, and fresh mint. Is it even a close call?
The Dutch Baby is an impressive looking creation, which, I’ll let you in on a little secret, takes minimal effort to pull off. If you’ve ever had or made a popover, a Dutch Baby is along the same lines, albeit a bit flatter. The key is a hot skillet and a bit of melted butter. Once the pan is nice and hot and the butter sizzling, the pancake batter is added to the skillet and quickly returned to the oven. Within minutes the pancake will begin to puff up (be patient). After 15 to 20 minutes, the pancake will be golden brown and puffed up over the sides of the skillet. It’s crispy around the edges and light and fluffy in the middle.
Next, layer on your toppings and dig in. It’s that easy.
I added cherries, blueberries, and my new find, saskatoons, small berries with a sweet, maple-like flavor. Saskatoons were a staple food of North American Indians. The Cree name for this plant is “mis-ask-quah-toomina”, which early settlers shortened to “saskatoon.” After adding the fruit, I topped with a dollop of freshly made whipped cream (with vanilla and a splash of dark rum, why not?), toasted coconut, a drizzle of pure maple syrup (Grade A dark color ~ formerly known as Grade B), and mint from the garden. Pure deliciousness!
Dutch Baby Pancake with Summer Berries and Cherries
2 eggs, room temperature
1/2 cup whole milk, room temperature
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, cut into a few pieces
Toppings: berries, cherries, whipped cream, toasted coconut, mint, pure maple syrup
Place 10-inch oven-proof (e.g, cast-iron) skillet in oven and heat oven to 425F.
To prepare the batter, whisk the eggs in a medium-sized bowl. Then, whisk in the milk, then flour, then salt until smooth.
By now your skillet should be very hot. Add the butter to the pan and let it sit a few seconds, then remove the pan from the oven and swirl it so that the butter is melted and sizzling wildly. Quickly pour the batter into the buttery pan and return it to the oven. Set your timer for 15 to 20 minutes, until puffed and golden all over and brown in places.
