Dutch Babies or German Pancakes were a big thing when I was a kid. My mom on weekends would put together this enormous breakfast treat that I remember being slightly sweet and very light with an amazing texture. I would stand patiently watching the pancake rise through the glass and anticipating a great breakfast.
Today, I still love a good Dutch Baby or German Pancake, but it is sometimes lost in our breakfast repertoire due to so many other choices. What I love about this recipe it that it is simple to make with ingredients from your pantry and you can change the compote to any fresh or frozen fruit you have in your refrigerator. If you haven’t made a German Pancake – this weekend is your opportunity.
1/2 cup half & half
1/4 cup water
3/4 cup flour
1/4 cup sugar
pinch of salt
2 teaspoons vanilla extract
zest of 1 orange
4 tablespoons butter, divided
1 1/2 cups fresh or frozen raspberries
1/4 cup maple syrup
1. Preheat the oven to 400 degrees. Melt 2 tablespoon butter in the microwave and set aside. In a small saucepan, combine raspberries, maple syrup and 1/2 cup of water. Cook the mixture over medium-high heat for 10 minutes until soft and the liquid has reduced by half.
2. In a blender, combine eggs, flour, sugar, half & half, 1/4 cup water, salt, vanilla, orange zest and melted butter. Blend on medium speed until smooth.
3. In a cast-iron skillet add the 2 remaining tablespoons of butter and melt over medium heat.
4. Pour the batter mixture into the skillet and place in the oven to bake for 20 minutes.
5. Remove the pancake from the oven — it will start to drop quickly. Dust the entire pancake with powdered sugar.
6. Spoon the raspberry compote over the pancake and cut into wedges. Enjoy!