It’s no secret that the Dutch Baby, also known as the German pancake, is a popular pick in our home. My kids often ask me to make it for them at dinnertime and, since I secretly love to have breakfast for dinner, I have no problem obliging. I love to experiment with baking in different delicious fruits. The great thing about this is that you can take fruit that might be getting a little soggy or soft in your fridge and put it to good use so it doesn’t go to waste. Often times my kids don’t want to eat softer fruits because they think it’s going bad, now you can simply dice it up and throw it in a Dutch Baby and you’re all set.
- 2 tablespoons of unsalted butter, melted
- 1 banana
- 1/3 cup of blueberries
- 2 large eggs
- 1/2 cup milk
- 3 tablespoons of granulated sugar
- 2 teaspoons of vanilla extract
- 1/2 cup of all purpose flour
- 3/4 teaspoon of cinnamon
- 1/4 teaspoon of ground all spice
- powdered sugar, for dusting
- Pre-heat oven to 425. Add 2 tablespoons of unsalted butter to a large oven safe skillet (I used my cast iron skillet). Put skillet in the oven to melt the butter. I put it in there and let the butter melt slowly as the oven heats up.
- After the butter has melted in the cast iron skillet, remove it from the oven and add your blueberries and banana slices to it. Spread evenly.
- In a large bowl, combine eggs, milk, sugar, vanilla and whisk to combine.
- Add the flour, cinnamon, nutmeg, and whisk until smooth and free from lumps.
- Slowly and evenly pour the mixture over the top of the fruit and put your skillet back into the oven.
- Bake at 425 degrees for about 20 minutes, or until the center is set. Dutch baby will tend to puff up while it’s baking, it’s normal, so don’t worry!
- When done, remove your dutch baby from the oven and let it cool for a minute before dusting with powdered sugar. Serve warm for your guests.
- If you have left over, place in a sealed tight container and eat at a later time.
Bake and Enjoy! I promise it’s delicious.