Golden puffed egg cake, topped with farm fresh picked berries and generously dusted with sweet powdery icing sugar. When the summer hits and eggs are occupying every surface, this Dutch baby goes back into our meal plan rotations.
1/2 cup - all purpose flour
2.5 tbsp. - sugar
1/4 tsp - ground cinnamon
2 - eggs lightly beaten
1/2 cup - whole milk
4 tbsp. - melted butter
1/2 tsp - vanilla extract
confectioners sugar dusting
1/2 pint - strawberries or berry of choice
Place a 12 in cast iron pan in the oven, with pan in oven pre-heat oven to 450° F.
Whisk together the dry ingredients, flour, cinnamon, salt and nutmeg in a bowl. Add the milk, eggs 1.5 tbsp. melted butter and vanilla. Whisk to combine.
Remove the skillet from the oven and add the remaining 2.5 tbsp. of butter to the pan swirling to coat, quickly pour the batter into the skillet and pop back into the oven and bake for 10 to 15 minutes, until puffed and golden.
While Dutch baby is baking process strawberries/berries of choice cutting tops, washing and strain.
Remove the HOT pan from the oven and liberally dust the baby with confectioners’ sugar, top with berries of choice and eat. Careful it's HOT!
Don't be alarmed if your Dutch Baby deflates. This is normal it won't affect the taste.
* Add some chocolate syrup or caramel topping for and extra special treat.
Recipe by Resolute Ridge©
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