Yesterday morning, I was inspired to make breakfast. Initially, I thought about making waffles, but then I thought Dutch Baby.
I am an aficionado of The Original Pancake House (totally different than IHOP!) although I have figured out in the past couple of years that I make a pretty mean Dutch Baby and it is easier and less expensive to enjoy at home.
Yesterday, I saw a recipe on Smitten Kitchen that I wanted to try as it would result in 2 Dutch Babies instead of just one plus I decided to whip up a quick Blackberry Sauce with my Razzberry Sauce recipe to use up blackberries that would have gone to waste. Plus this sauce recipe is super easy….
Cool slightly and put in blender or use an immersion blender like I did to puree the sauce. Serve over just about anything, hint: really amazing over ice cream too.
Here is the Smitten Kitchen recipe ready to go in the oven.
This recipe looked good albeit different (bubbles all over pancake instead of just edge) until about 20 minutes into the baking process when I realized that one pancake had failed to lift and they were both glued to the pan.
Crap! Not one to let a brand new year fail in the morning, I decided that this is my year for do overs.
Since I already had my decadent blackberry sauce and other Dutch Baby condiments platted up for breakfast, I quickly pulled up my old Real Simple recipe and went for it again with great success. I still used my trusty whisk from my bestie to “sift” the flour. Apparently Martha Stewart recommends this whisk for this purpose.
Here is the Real Simple version ready to come out of the oven:
The irony about the whole thing is that I am pretty sure it comes down to heating up the butter in the pan in the oven first. This is ironic as the only reason that I had blackberries leftover in the first place is that I ran out of butter before I went to make the apple blackberry cobbler that I planned to make. I used the apple in my immunity boost smoothie.
At some point, I will give Smitten Kitchen’s recipe another go by starting with butter in the pan in the oven. For now, the cake pans were tossed as cleaning them out seemed like a lot of work and they were cheap and packing commences well yesterday.
Dutch Baby adapted from Real Simple
1/2 cup all-purpose flour
1/2 cup milk, preferably whole
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter (I used salted yesterday as it is what I had)
Berry sauce (see recipe above)
Heat oven to 400° F. In a blender, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside.