We have been making Dutch Babies, or puffed pancakes forever. They take a little more time then regular pancakes, but are so worth it. And beside, most of that extra time is just waiting at the table for them to bake! These pancakes are light, subtle sweet and decadent at the same time. The top ridge, crispy, while the bottom always has this custard quality. We have experimented over the years with many combinations including the classic with lemon squeezed on at the end, blackberries and buttermilk, matcha, and even chocolate. The same basic recipe can be tweaked with different fruit, and different extracts like Vanilla. If you need to make a larger pancake, you can do this recipe times 1.5 and place in a twelve inch oven proof skillet. Be sure everyone is at the table when it comes out of the oven as the puff never lasts!
Almond Raspberry Dutch Baby Pancake
Makes 1, 9 inch pancake
½ cup milk
½ cup flour
¼ cup plus 1 teaspoon sugar
½ teaspoon almond extract
4 tablespoons of butter
¼-1/2 cup raspberries
Preheat oven to 425
Whisk together the flour, milk, eggs, ¼ cup of sugar and the almond extract until smooth.
In an oven proof 9 inch skillet melt butter and swirl along the sides of the pan. Add batter and scatter raspberries on top. Sprinkle with the remaining sugar. After about 1 minute, place in oven and bake for 12-15 minutes.
Pancake will be puffed and golden brown.
Serve immediately with syrup or jam
A square meal is satisfying, nourishing, complete.
A round table includes all.