Blender Dutch Babies

Blender Dutch Babies

from washingtonpost.com

These puffy, eggy pancakes are one of the most versatile, quick and easy things you can make in a skillet — and if you don't have the 8-inch skillets called for here, you can bake all the batter in a single 9- or 10-inch ovenproof skillet, or use a pie plate.

Ingredients

  • 3 eggs
  • 3 tablespoons unsalted butter, divided
  • 0.75 cups (94 grams) all-purpose flour
  • 0.75 cups (180 milliliters) whole milk
  • 1 to 2 tablespoons granulated sugar
  • 0.25 teaspoons fine salt
  • 0.5 teaspoons vanilla extract
  • 1 cup (140 grams) frozen cherries, preferably tart
  • 1 heaping tablespoon granulated sugar
  • Plain Greek yogurt
  • pumpkin seeds (pepitas)
  • maple syrup
  • Toasted slivered almonds
  • granola
  • confectioners' sugar

Directions

  1. 1

    Make the pancakes: Position a rack in the middle of the oven and preheat to 425 degrees. Place the eggs in a bowl of warm tap until they are close to room temperature, about 5 minutes.

  2. 2

    Divide the butter between two 8-inch cast-iron or ovenproof skillets and transfer to the oven. Watch closely until the butter melts; do not let it brown or burn.

  3. 3

    In a blender, beat the eggs on medium-high speed until frothy, about 5 seconds, then add the flour, milk, sugar, salt and vanilla. Blend on low speed to incorporate, then blend on medium-high for 5 seconds.

  4. 4

    Remove the hot skillets from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter, dividing it evenly between the pans. Bake for 13 to 15 minutes, or until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let the pancakes sit there for 5 minutes. This will help the pancakes keep their structure.

  5. 5

    Make the filling: Meanwhile, in a small saucepan over low heat, combine the frozen cherries and sugar and cook, stirring occasionally, or until juices coat the back of a spoon, about 10 minutes. Turn off the heat.

  6. 6

    Use a thin spatula to dislodge the Dutch babies from their pans; they should slide out. Cut into halves or wedges. Top each portion with some of the stewed cherries and an optional topping or two, if desired. Serve right away.