Almond and Cherry Dutch Baby

Almond and Cherry Dutch Baby

Almond and Cherry Dutch Baby
While looking through my dad’s old recipes that he made for Octoberfest, I found this old German Dutch Baby recipe.
I remember how it tasted so good and my dad made it in minutes.
It reminded me of an overloaded fruit pancake, but  as  a kid I was told that you were only to have a slice and not the whole Cherry Dutch Baby.
After reading about it’s origins which was most likely based on the German pancake Apfelpfannkuchen, the Dutch (a mispronunciation of Deutsch, meaning German) baby is said to have been dreamed up in the early 1900s.
The recipe is also wonderful with other fruits if cherries aren’t in season. Try sweet seedless grapes which are mighty fine too!
You will need;
3/4 cup flour
1/4 cup sliced almonds
1/2 tsp baking powder
2 tbs granulated sugar
3/4 cup milk
3 large eggs
1/4 tsp. salt
1/4 cup butter
2 cups pitted sweet cherries
Powdered sugar
Preheat oven to 425/450°.
In a blender or with a hand beater stick, blend flour, granulated sugar, milk, eggs, and salt until smooth.
Melt butter in a 12 inch ovenproof frying pan over high heat.
I use my well seasoned iron frying pan for this.
Add cherries, almonds or any other fruit like peaches, apples or any berry.
Now in the hot pan heat thoroughly until warmed, about 2 minutes of frying time.
Now quickly and evenly pour the batter over the fruit.
Now place into the hot oven and bake until golden brown and puffed, about 20 minutes.
Or make several shells first and then add fruit later and return to the oven as needed
Serve with a dusting of powdered sugar, coco powder or dried coconut and some almonds.
Bet you can’t eat only one slice!
thekitchenman.ca