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Cherry Almond Dutch Baby

June 19, 2015

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Where has this baby been my whole life??? I had my first Dutch Baby a few weeks ago in wine country at a beautiful B&B where host Felisa introduced me to this tasty dish. This “pancake” pulls together quickly using a few basic ingredients that you can whisk in a bowl or mix in a blender. You then bake the mixture in a preheated oven-proof pan and within 20 minutes it will turn golden brown, puff up and then collapse creating a custard-like filling. The end result is impressive and delicious. A Traditional Dutch Baby is served with a squeeze of lemon juice and a dusting of confectioners sugar. Adding fresh berries is a nice accompaniment but with June being cherry season, I’ve decided to follow Smitten Kitchen’s lead and make a Dutch Baby with cherries and sliced toasted almonds.

Cherry and Almond Dutch Baby

Serves 4-6

3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
**1/2 cup sliced almonds, well-toasted
Powdered sugar
Lemon wedges

Heat oven to 425 degrees. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan (cast iron if you have one), melt the butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown.

Remove pancake from oven and quickly sprinkle with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve. Also great with REAL maple syrup.

Because this oven pancake does lose its puff after baked, it’s best to bake directly before serving. It won’t deflate entirely, but its appearance will be most dramatic just out of the oven.

** Spread almonds on a tray, bake them for 8 to 10 minutes at 350 degrees, tossing them around a few times for even color, take them out when they golden brown.

Adapted from: Smitten Kitchen

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3 Comments leave one →
  1. June 20, 2015 2:16 pm

    Thank you for linking to my Craftsy post on how to make a Dutch baby!! LOVE this delicious and flavorful variation.

    • shreddedsprout permalink*
      June 20, 2015 3:55 pm

      You’re welcome Jessie, great step by step photos!

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