Orchard Fruit Dutch Baby
A Dutch Baby is a giant, puffy popover pancake that rises beautifully in the oven. This clean-eating version uses simple, unrefined, whole-food ingredients and relies entirely on our farm's own Honey Cinnamon Butter for its rich, warm sweetness.
Ingredients:
3 tablespoons honey cinnamon herb butter or
1 tablespoon brown sugar and 1/2 teaspoon cinnamon
2 cups sliced orchard fruit (Apples, Peaches, or Pears)
4 fresh farm eggs
3/4 cup raw milk (or unsweetend almond milk)
3/4 cup white whole wheat flour (or gluten-free oat flour)
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Preheat: Set your oven to 425°F (220°C).
Glaze the Fruit: Melt 1 tablespoon of our Honey Cinnamon Butter in a 10-inch cast-iron skillet over medium heat. Add your sliced orchard fruit and sauté for 4–5 minutes. The honey and cinnamon in the butter will naturally caramelize and glaze the fruit. Scoop the fruit out and set it aside.
Blend the Batter: In a blender, combine the farm eggs, milk, whole-grain flour, vanilla extract, and sea salt. Blend on high for 30 seconds until completely smooth and frothy.
Prep the Skillet: Quickly wipe the skillet. Melt the remaining 2 tablespoons of Honey Cinnamon Butter in the hot pan, swirling it to coat the bottom and sides completely to create a delicious, spiced crust.
Bake to a Puff: Pour the batter directly into the hot melted butter. Quickly scatter the glazed orchard fruit over the top. Immediately place the skillet in the oven and bake for 20 minutes until the edges are tall, puffy, and golden brown. (Don't open the oven door while it bakes!)
Serve: Slice and serve immediately while hot, with or without maple syrup!