Sunday, May 6, 2012

Raspberry Dutch Babies


Have you ever forgotten about a food and then when you are reunited you wonder how you could possibly have let such a perfect food escape your mind for so long?  

Dutch babies are just plain awesome lunch food...or breakfast food for those who like sweets in the morning.  They not only taste fantastic, but they literally come together with just a few minutes of prep. All of the actual dutch baby ingredients go into a blender and are then poured into the pan. You can top with fruit before baking or after baking...the rules are pretty fast and loose. 

So I'd forgotten about the wonder and joy of these super duper easy, but oh so schmance looking and tasting treats since last time I posted about them a couple of years ago.  Yeah, I can't believe it's been a couple of years either.  I pulled this month's Martha Stewart Living from my mailbox and flipped almost immediately to a beautiful picture of individual sized dutch babies with fresh blueberries.  I actually went into the kitchen and made them immediately using a hybrid of Martha's recipe with the recipe I used last time which included egg whites.  The ingredients for dutch babies are few and the process is minimal so recipes don't vary all that much, but I had a couple of egg whites to use up. I also really like the lighter, less eggy flavor of using egg whites.  Oranges are plentiful in this house so opted to zest those but these could really be made with any combination of fresh berries and zest.


I am finding that I love cast iron more and more recently.  While I have both All-Clad and Le Creuset skillets, I very often just leave my plain 'ole cast iron skillet from Target on the stove top as a default all purpose pan.  It's well seasoned and just feels so homey to be cooking in it.  

I bought these little individual sized ones awhile back at World Market ( $5.99 each and with a coupon I bought 5 for $20--gotta love that)  They are definitely not a one food wonder but are perfect for so many things....I use them for individual breakfast skillets, baking cornbread for serving at the table, baking individual sized cookies and about a zillion other things.  They are perfectly sized for individual dutch babies.  

I would hope it goes without saying but when preheating the skillets or serving in them, remember that these little suckas get hot, hot, hot.  



So perfectly puffy in the oven.  Have to say I love a recipe where a deflated food is considered successful.



Aren't they adorable little guys? Literally minutes to throw together here...can't beat that.



Raspberry Dutch Babies
adapted from Martha Stewart Living, June 2012

4 tsps butter, cut into one tsp slices
1 cup flour
3 tablespoons sugar
1/2 tsp finely grated orange zest
1/4 teaspoon kosher salt
1 cup milk
2 large eggs
2 large egg whites
1 tsp vanilla extract
9 oz fresh raspberries, gently washed

Directions
  1. Preheat oven to 425 degrees. Place 4 individual sized cast iron pans in oven to preheat. (or one 10 inch cast iron skillet)
  2. Place the flour, sugar, salt, milk, vanilla, eggs and zest into blender and process for 30 seconds. Let rest for 1 hour at room temp or overnight in refrigerator. (If refrigerating, allow batter to come to room temp prior to baking)
  3. Carefully remove hot pans from oven and place 1 tsp of  butter into each.  Swirl to melt.
  4. Carefully pour the batter into the preheated skillet. Sprinkle with half of the fresh raspberries
  5. Bake on the middle rack of the oven for 15-20 minutes or until the edges are puffed and brown.
  6. Sprinkle with remaining fresh raspberries and dust with powdered sugar before serving. 

25 comments:

Jodi said...

Oh yeah! We love to order these at our local breakfast place and had no idea they were so easy to make at home! Thanks for sharing, will be trying these soon!

Kara said...

looks so fun and pretty so serve and it really does look like it took a lot of effort can't believe it's so easy!

Jen said...

I got this issue recently too and earmarked that recipe to make! Glad to hear it's god and easy, I didn't read the recipe so would have just probably never made it afraid it was too complicated. Giving it a try this weekend now and love the egg whites idea since we have to watch our cholesterol around here.

Kim said...

Me too. It looks like everyone with an MS Living subscription dog-eared this page to make because it looked so good! I also love the egg whites too. Making these for dinner tonight. It's kind of like pancakes for dinner right?

Sophia said...

Looks so good and live the colors. I love red and aqua together so think the presentation is gorgeous!

Sarah said...

A RecIpe that is supposed to fall flat after baking? Now that i can definitely do! Looks
So lovely!

Abbey said...

bwahaha. I agree with the comment about baking falling flat. i could definitely make this and it really does look so fancy and hard!

Emma Jane said...

oh be still my beating heart. I love dutch pancakes but have never even thought they were something to make at home. this sounds so easy and love the fresh fruit baked in!

Bronwyn said...

Love cast iron, love the little pans, love the recipe, love everything about this recipe!

Janie said...

This recipe looks doable and delicious! Thank you for sharing great ideas for the kitchen!

Melody said...

why is everything in miniature always so cute?

Anne said...

Love these with lemon juice and powdered sugar like they serve at our local breakfast place so can only imagine how wonderful it must be with raspberries!

MyFudo™ said...

This is the only thing I'd love puffy in the morning...although it is always my eyes who never fail to stop being puffy ever morning. LOL!
Kidding aside, I'd really love a fruity and a sweet breakfast. And little me does too. My daughter loves colorful stuff in the morning =)

katieatthekitchendoor.com said...

Cute! I love the mini cast iron pans.

Jacquie said...

Absolutely adorable enough to make me way to buy some of those cute pans! What a perfect easy way to use all the wonderful fruit about to come into season!

Jacquie said...

Absolutely adorable enough to make me way to buy some of those cute pans! What a perfect easy way to use all the wonderful fruit about to come into season!

Jaclyn said...

I've been wanting to try dutch pancakes, this recipe looks perfect! I can't wait to try these - this will be a pin I actually try =)! I love your blog!

Michelle said...

These are just so adorable and I can't believe how easy they are. I never knew.

Wendy said...

Wow, wow, wow, wow. Those are so pretty and look sooo delicious!

Monica said...

I love dutch babies, but have never added fruit. Or done it in a cast iron pan. Guess I should invest in some.

Bridget said...

Thees really we're so easy to make! I bought the pans just to make these but I think I"ll get tons of use from them including making the mac and cheese stuffed poblanos soon!

Jacqui said...

Hi, I love your blog and have tried a few of your recipes. I wanted to try this one and realized it doesn't say how much vanilla to add (maybe I'm missing it). Think I'll hop over to Martha Stewart to see how much she added. Thanks so much for sharing! Your blog always inspires me and makes me laugh:)

Mary said...

So sorry about that Jacqui--I updated it to show 1 tsp but truthfully, I almost never measure vanilla--I just throw a splash into all baked goods whether the recipe calls for it or not. I don't think Martha's called for it as it turns out. Cheers!

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Kim said...

We made these and we loved them! I am not what one would call a kitchen goddess but these were so easy!