Sometimes known as a German pancake, the Dutch baby is actually a recipe of American origin. First introduced in Seattle during the early 1900s, this beloved popover is typically served for breakfast or dessert (although, like anything else, it can be made for any meal, at any time). Its distinct puffiness is more than just an aesthetic quality, as the deflating center lends space for the apple and beet filling that's as flavorful as it is colorful! This recipe may seem like a challenging endeavor, but trust us when we say that anyone can successfully make a Dutch baby! So, next time you want to impress a crowd of food-loving friends (or find yourself craving something sweet and satisfying), head over to this recipe and rest assured it'll deliver on all your sweet-tooth hankerings.
For the Dutch baby:
½ cup Local Roots milk
2 Tbsp. sugar
1 tsp. vanilla extract
½ tsp. salt
¼ tsp. ground ginger
2 Tbsp. Local Roots unsalted butter
For the apple and beet filling:
4-6 small Local Roots beets
¼ cup sugar
¼ cup powdered sugar
1. Peel and slice apples and beets into small segments. Braise beets in two cups of water, ¼ cup of sugar, and the juice of half a lemon. Cook on medium-low for 30 minutes, then add in sliced apples. Cook for another 15 minutes.
2. While beets are braising, whisk together milk, eggs, sugar, vanilla extract, and salt. Slowly whisk in ½ cup of flour a bit at a time to prevent lumps. Set aside for at least 30 minutes to rest the batter while apples and beets are braising.
TIP: If you have a liquid measuring cup or a bowl with a spout, we recommend mixing the batter in that, as it helps when you need to pour the batter into the hot skillet.
3. Ten minutes before the batter is finished resting, preheat your oven to 425 degrees. Add two tablespoons of butter into an oven-safe skillet and place into preheating oven.
4. Whisk batter once oven is preheated. Remove skillet from oven and pour batter in, swirling until the sides and bottom are evenly coated. Return to oven and bake for 15 minutes, or until puffed and brown on the edges.
5. When the Dutch baby is ready, place on a heat safe trivet. Working quickly, spoon the apples and beets into the center of the pancake. Dust with powdered sugar. Slice into wedges and serve immediately, as the Dutch baby will begin to collapse and lose its airiness the longer it sits.
This recipe was created by Local Roots recipe contributor Irena Huang.
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