A fun alternative to pancakes - Delicious and fruity this is a great way for the family to start the weekend. An American creation with Germanic roots it's a cross between a pancake and a British Yorkshire pudding - all topped with fruit.
Plus you can make it as naughty, or nice, simple, or extravagant as you want with the toppings!
For the batter
125g(4 1/2 oz) plain (all-purpose) flour
125ml (4fl oz) full-fat (while) milk
3 medium free-range eggs
Pinch of ground cinnamon
Small pinch of fine salt
30g (1oz) salted butter
For the fruit filing
25g (1oz) salted butter
1 punnet of strawberries halved
1 punnet of blueberries
A handful of raspberries
1-2 tsp caster (superfine) sugar
150g (5 1/2oz) creme fraiche
Icing (confectioners') sugar for dusting
Preheat the oven to 220'C/200'C fan/425'F gas mark 7.
Mix the flour, milk, eggs, cinnamon, nutmeg and salt together in a large bowl. If you want to make the batter a little sweeter you can also add a pinch of sugar.
Heat the cast iron pan (a 25cm (10in) skillet) in the oven. When it's good and hot, add the 30g(1oz) of butter. If the pan is the right temperature the butter will melt immediately and you can pour in the batter. Put back in the oven and cook for 20 minutes, until risen and golden.
In the meantime, to make the fruit filling, melt the 25g (1oz) butter in a large frying pan (skillet) over a medium heat. Add the strawberries and the sugar and warm gently over a low-medium heat for about 5 minutes, near the end add the blueberries - enough to warm the fruit through and soften a little. Remove from the heat and finally stir in the raspberries. Set Aside.
To serve, fill the risen Dutch baby with the warm fruit and any juices from the pan. Serve with creme fraiche and a dusting of icing sugar, or even a splash of maple syrup!
A brilliant and easy recipe. Simple enough to do with the kids, just adapt the filling to your family's preferred fruits! Looks great in the middle of the table, though it won't be there for long. You've been warned!