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Going Dutch : The Baked Pancake Brunch Hero

Emma Beauchamp, Recipes, The Local Dish

So you’ve invited everyone over for brunch on Sunday. What the heck are you going to make?

Breakfast is one of the easier meals to make for one…but once you get a crowd going it gets more and more difficult. Whatever you decide to make, here’s a recipe that you can whip up in a flash and at least keep hungry guests at bay while you whip up the rest– a Dutch Baby.

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All you have to do is stir, pour, and bake, then in less than 20 minutes, you have a beautiful, eggy, puffy pancake that can go sweet or savory in no time! 

 

Preheat your oven to 425degrees with your big cast iron pan inside, then combine 3 farm fresh eggs, ½ cup of flour, and ½ cup of milk in a large bowl. Whisk together until everything is homogenous.

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Add 2 tbsp of butter to hot pan and swirl around to coat. Pour in batter then bake for 15-18 minutes. It will puff up the sides of your pan and become golden brown when ready.

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While it’s baking, you can easily whip up a quick fruit compote to go on top. This can be made with whatever frozen berries you have in the fridge. Combine sugar and water in a small saucepan for a simple syrup over medium low heat. Add in rhubarb, then saskatoon and stir until thickened.

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Dutch Baby with Saskatoon – Rhubarb Compote

Batter:

3 eggs, from your local farm stand

½ cup flour from Grand Traverse Culinary Oils

½ cup milk, from Shetler Family Dairy

1 tablespoon sugar

2 tablespoons butter

Rhubarb – Saskatoon Berry Compote

Whipped Cream, optional, but completely reccomended.

Preheat oven to 425 degrees.

Whisk together eggs, flour, milk, and sugar until smooth.

Add butter to heavy 10-inch skillet or baking dish and put in the oven. Once butter has melted, pour the batter to the pan. Then, return the pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

Remove pancake from oven and serve with desired toppings. For savory adaptations, consider ham, cheese, and chives. Another classic topping is powdered sugar and lemon juice. Go wild!

 

Rhubarb- Saskatoon Berry Compote:

¼ cup sugar

¼ cup water

1 cup frozen rhubarb, from the farmers market that you geniusly froze months ago

1 cup saskatoon berries, from Goodwill Industries Farm to Freezer

1 tsp cinnamon

Combine sugar and water in saucepan over medium heat. Once combined, add in rhubarb and let it melt and soften, followed by the saskatoon berries. Reduce heat and keep stirring occasionally. This should be a vibrant color (watch your whites!) and have a tart and full flavor.

 

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Emma Beauchamp is the Local Food Coordinator for NW Michigan with Taste the Local Difference. She is a Traverse City native and a proud Wolverine. Contact her at emma@localdifference.org with your best dutch baby toppings. 

 

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