If anyone would have asked me if I had plans for posting any new recipes for Dutch Babies I would have said anything is possible. However, with one savory and five sweet Dutch Baby recipes already posted to the blog I would have silently thought it wasn't likely to happen anytime in the foreseeable future. But strange things happen when you put your conscious and subconscious thoughts out in the universe. Over the past several weeks, I had been visually bombarded with images of Dutch Babies. Or at least my eyes kept being drawn to them. Which led me to wondering if I should tinker with my existing recipes. Even though all of the Dutch Baby recipes already in existence on the blog are all really, really good ones, maybe I could make one even better than really, really good? Maybe. Like some say, anything is possible.
There were many similarities between all of my Dutch Baby recipes. The amounts of flour and amount of milk always had the same proportions. If one was 3/4 of a cup, the other one was as well. I had previously used as little as 1/2 cup and as much as 3/4 cup of each. The number of large eggs used ranged from 2 to 3. While the amount of sugar was as little as 2 Tablespoons to as much as 1/3 cup. There was minimal variability in the amount of vanilla, salt, or butter used. Could changing out some or all of the amounts of the key ingredients result in an even better Dutch Baby? The question was which one or which ones should change. If I approached this scientifically I would have had to make more than a dozen Dutch Babies, keep detailed notes on the obvious and subtle visual differences between them, and hope my taste testing palate was sensitive enough to differentiate between all of the variations. This would not be that kind of scientific endeavor.
Instead I would look for inspiration from other recipes, then use my Dutch Baby experiences and preferences to guide my recipe change decisions.
After all was said and done, I ended up increasing the number of large eggs from 3 to 4, decreasing the amounts of milk and flour to 2/3 cup, decreasing the amount of sugar to 1 Tablespoon, and increasing of vanilla to 2 teaspoons. This Dutch Baby would be topped with some softly whipped heavy cream and sifted confectionary sugar. And then with not one, not two, but three kinds of fruit. Blueberries, blackberries, and luscious, slightly luxurious, intensely flavorful seedless stemmed Amarena cherries. The cherries alone would make this an off the charts Dutch Baby. Although if the pancake turned out to be a bust, even the cherries wouldn't be able to save it.
I have learned a few things over the years of making Dutch Babies. Mixing the pancake ingredients in a blender for no less than 45 seconds but up to a minute is one of three essential keys to its success. Pouring the batter into a hot cast iron skillet with melted butter really does make a difference. Keeping the oven door closed for the first 15 minutes of baking time helps ensure it won't deflate before its' done baking.
One one last bit of Dutch Baby wisdom. Before placing it in a preheated 450 degree (F) oven, position your rack in the middle of the oven.
Baking time for this Triple Berry Dutch Baby ranges from 20-25 minutes. While it's baking in the oven, whip your heavy cream and get your fruit ready. You want to be able to put the finishing touches on it almost immediately after you remove it from the oven.
Visually this Triple Berry Dutch Baby is a swoonworthy feast for the eyes. Taste wise you might find yourself momentarily speechless. Although don't be surprised if there are some at your table doing their best imitation of that memorable restaurant scene from "When Harry Met Sally". Only there won't be anything fake about their table performance. Seriously, this is a really, really, really, really good Dutch Baby. Even without the amarena cherries. However, if you have never tasted these cherries before, you are in store for a cherry eating euphoric experience. You will be as obsessed with them as you will be with this Triple Berry Dutch Baby.
There is almost nothing more impressive than being served or serving a Dutch Baby for breakfast, brunch, lunch, or even dinner. And there is almost nothing easier to make. The magic created with a few simple ingredients (eggs, butter, flour, sugar, vanilla, salt, and milk) will definitely have you believing anything is possible.
Triple Berry Dutch Baby (inspired by multiple sources)
Serves 3-4
Ingredients
4 Tablespoons unsalted butter, divided
4 large eggs, room temperature
2/3 cup all-purpose flour
2/3 cup whole milk
2 teaspoons vanilla
1 Tablespoon caster or superfine sugar
1/2 teaspoon kosher salt
1/2 pint each of fresh blackberries and blueberries
16 ounce jar of Amarena or Luxardo pitted cherries
2/3 cup of heavy whipping cream, whipped to soft peaks
Confectionary sugar for dusting
Directions
1. Preheat oven to 450 degrees (F). Place rack in the center of the oven.
2. Melt two tablespoons of butter and set aside for use in the batter.
3. In a blender, combine the eggs, milk, sugar, flour, vanilla, salt, and slightly cooled butter. Pulse for 45 to 60 seconds or until batter is smooth and there are no traces of flour lumps. Set aside.
4. Place the other two Tablespoons of the unsalted butter in a 10" cast iron pan. Put pan in the oven to enable the butter to melt. Check pan at the two minute mark. If not completely melted, check again in every minute until the butter has melted.
5. Once the butter has melted, immediately pour the batter into the hot skillet and close the oven door. Bake for 20 to 25 minutes or until the pancake is lightly browned and fully puffed along the edges as well as in parts of the center. Note: Do not open oven door during the first 15 minutes of baking.
6. Remove the Dutch Baby from the oven. Sprinkle with confectionary sugar. Top with the lightly whipped cream, and fruit. Serve immediately.
Notes: (1) I used Trader Joe's Amarena Cherries for this Dutch Baby. (2) A 10" inch cast iron skillet (measuring the bottom interior surface) is the perfect sized pan for this Dutch Baby.
Sturgeon Bay Ship Canal North Pierhead Light, Sturgeon Bay, Door County, Wisconsin (2019)
