Dutch Baby with assorted berries
One of my favorite brunch recipes is for old-fashioned Dutch Baby. Topped with a mixture of summer berries--blackberries, blueberries and raspberries--and garnished with a dollop of sweetened whipped cream, this puffed pancake will delight any guest.
When pulled from the oven, it looks impressive. But it’s easy to make. Just be sure to use a heated cast-iron skillet and to serve immediately--it will deflate as it stands.
Breakfast sausages are the perfect accompaniment. Mix up some cooling summer drinks or serve orange juice on the rocks, and have the hot coffee ready.
Heat the oven to 400 degrees. Place a well-seasoned heavy cast-iron skillet in the oven to heat.
Beat the milk, eggs and vanilla in a mixing bowl until thoroughly mixed. Add the flour, granulated sugar and the salt slowly and continue to beat until light and smooth.
Add the butter to the skillet and return it to the oven briefly, just until the butter has melted. Remove the skillet and quickly swirl the butter to coat the bottom and sides. Pour in the batter. Return the skillet to the oven and bake until golden brown, 18 to 20 minutes. Do not open the oven while the Dutch Baby is baking, as it may deflate.
Meanwhile, cook the sausages over dium heat until nicely browned and cooked through, 15 minutes.
Whip the cream in a small bowl and fold in 1 tablespoon of the powdered sugar. Set aside.
When the Dutch Baby is done, remove from the oven and fill the center cavity with the berries. Dust with the remaining powdered sugar, cut into wedges, and serve immediately. Pass the whipped cream as a garnish. Serve the sausages on the side.
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