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Fresh peaches and cherries are like summer in fruit form. These fresh fruits are so plentiful this time of year, and to help celebrate the end of this bountiful season, we are making a dish that captures everything we love about summer — a Dutch baby pancake.
What is a Dutch baby pancake, you ask? Simply put, it's a large, fluffy, custard-like pancake you typically cook in a cast-iron skillet in the oven. And it's German, yet the name comes by way of Seattle. In this version, once the pancake is out of the oven, you spoon sliced peaches and roasted cherries on top and then add a dollop of an infused marionberry whipped cream. The whole thing is then finished with a dusting of powdered sugar, a drizzle of blueberry syrup, and a squeeze of fresh lemon juice.
Serve up this Dutch baby pancake for a gourmet breakfast or quick and easy brunch, or swap it out for dessert at the end of a dinner party. It can be enjoyed at any time, making this little bundle of joy the ultimate crowd pleaser. Plus, it's super fun and easy to make, with the option of sweet and savory variations.
SERVINGS
- Baking sheet
- Parchment Paper
- Blender
- For the roasted cherries
- 1½ cups Harry & David® Cherries (pitted)
- 1 tablespoon canola oil
- 2 tablespoons Harry & David sweet clover honey
- 2 tablespoons amaretto liqueur
- Pinch salt
- For the Dutch baby
- 4 tablespoons unsalted butter
- 12 cup Whole milk (at room temperature)
- 3 large eggs (at room temperature)
- 2 tablespoons sugar
- 1 teaspoon vanilla bean paste ( or extract)
- 12 cup flour
- 1 teaspoon salt
- For the marionberry whipped cream
- 1 cup heavy cream (cold)
- 1 tablespoon Harry & David marionberry preserves
- 1-2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste ( or extract)
- Garnish options
- Harry & David Blueberry Syrup
- Powdered sugar
- Lemon juice (a squeeze)
- Harry & David® Cherries (still on the stem)
- For the cherries
- Spread out the pitted cherries in an even layer on the baking sheet and drizzle with oil, honey, amaretto, and a pinch of salt. Toss well to coat evenly. Bake for 15-20 minutes, stirring a few times until their juices start to come out. Set aside.
- For the Dutch baby
Place butter in a 10-inch cast-iron skillet and place the skillet in the hot oven (keep it at the same temperature as the cherries). Next, blend all the Dutch baby ingredients in a blender while the skillet is getting hot. Blend until smooth.
Remove the skillet from the oven and quickly pour in the batter. (Careful not to splatter yourself!) Return the skillet to the oven and bake for 15-20 minutes. Be sure not to open the oven door, as the Dutch baby might not rise properly. Lower the heat to 300° F and continue baking for another 3-5 minutes.
- Whipped marionberry cream
- While the Dutch baby is in the oven, beat the cream using a hand or stand mixer until soft peaks form. Add the marionberry jam, sugar, and vanilla, and beat again until incorporated. Store in the fridge until serving.
- To serve
Remove the skillet from the oven. Garnish the Dutch baby with fresh sliced peaches, roasted cherries, and the sauce from the pan. Add a dollop of the whipped cream, and pour over some honey and blueberry syrup. Dust with powdered sugar and a squeeze of lemon.
AUTHOR
Abby Guido, from Rocklin, California, is one of the creators behind Beijos Events, a party and entertaining blog that covers everything from pretty parties to cocktails and food. She is a mama and wife that loves to entertain, cook, and create new dishes, and enjoys taking a simple dish and making it beautiful.
