A cross between a pancake and a Yorkshire pudding, it’s slightly sweet and often topped with fresh fruit and maple syrup, but has the egg taste and puff factor of a Yorkshire pudding. This dish whips up quickly, too. Throw the ingredients into a blender, pour the batter into a piping hot pan and watch it rise before your eyes.
- 3 large eggs, room temperature
- ⅔ cup (150 mL) all-purpose flour
- ⅔ cup (150 mL) whole milk, room temperature (I used almond milk because it’s what I had on hand)
- 1 teaspoon (5 mL) pure vanilla extract
- 1 teaspoon (5 mL) pure almond extract
- ⅛ teaspoon (0.5 mL) fine salt
- 4 tablespoons (60 mL) unsalted butter, room temperature
- 2 cups (500 mL) pitted and halved sweet cherries, divided
- 1 tablespoon (15 mL) sliced almonds (I used pistachios because it’s what I had on hand)
- Icing sugar and/or maple syrup and/or yogurt, for serving (optional)
- Place an 8-inch (20 cm) cast-iron skillet in the oven and preheat the oven to 425°F (220°C).
- In a blender, pulse the eggs until frothy. Add the flour, milk, vanilla, almond extract and salt. Blend until smooth. Let the mixture rest for at least 15 minutes while the oven heats.
- Once the oven is heated, remove the skillet and add the butter. Carefully swirl the melting butter to coat the pan’s edges. Be careful, as the pan will be smoking hot!
- Immediately pour the batter into the buttered pan. Quickly sprinkle with 1 cup (250 mL) of the cherries and the sliced almonds. Bake for 20 minutes, until the dough puffs. Do not open the oven during this time or the Dutch baby will not properly rise.
- Top with the remaining cherries, and dust with icing sugar, drizzle with maple syrup, and/or dollop with yogurt. Serve immediately.
Keywords: dutch baby, fruit, cherry, almond