Ask A Chef: Plum Dutch BabyRecipe By: Therese De Grace
Chef Therese De Grace of The Good Earth Food and Wine Co. shares a recipe for Plum Dutch Baby.
Q: I recently had brunch at The Good Earth, and their plum Dutch baby was to-die-for good. Could you get the recipe? I’d love to make it for my family. — D.K., St. Catharines, Ont.
A: A Dutch baby is a large, light and fluffy oven-baked pancake usually served with a fruit topping. It’s the perfect recipe for a laid-back brunch since it only takes 10 minutes to prep, requires no flipping, and all the portions cook in one cast-iron skillet.
- 3⁄4 cup 10% cream
- 4 eggs, lightly beaten
- 1 tsp vanilla extract
- 3⁄4 cup all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 3 tbsp unsalted butter
- 1⁄3 cup brown sugar
- 4 red-fleshed plums, pits removed, sliced
- 1⁄2 tsp cinnamon
- 1⁄2 tsp allspice
- Preheat oven to 425°F. Whisk cream with eggs and vanilla in medium-size bowl. Gradually whisk in flour, baking powder and salt. Batter will be lumpy. Reserve.
- Melt butter in cast-iron skillet over medium-low heat. Add brown sugar and bring to a simmer. Simmer 5 minutes or until syrupy. Stir in plums, cinnamon and allspice and cook until fruit is soft but still intact, 3 to 4 minutes. Spoon half of mixture into a bowl and reserve.
- Increase heat under plums to medium. Pour batter over plums. Transfer to oven and cook 15 to 20 minutes or until pancake comes away from sides of pan and is golden-brown and puffy. Spoon reserved plums over top and serve immediately.