Home Cooking In the Kitchen A quick fix for your sweet tooth

A quick fix for your sweet tooth

Who doesn’t love a quick fix for that everlasting sweet tooth? This can only mean one thing: It’s time to dust off the old cast iron skillet. OK, so maybe you weren’t expecting to use your skillet for a sweet tasty treat but once you see how simple and delicious this recipe for a Dutch Baby Pancake is, you will be happily skipping your way into the kitchen.

in the kitchenWhat’s a Dutch Baby Pancake you ask? It’s basically a lighter, crispier version of an American pancake, like a popover, baked right in your skillet and topped with anything your heart desires. A batter made of eggs and flour, puffing up in the oven and deflating by the time you are ready to serve. Typically a Dutch Baby Pancake is served for breakfast and topped with powdered sugar and a drizzle of lemon juice.

If you’re down for keeping it simple I won’t judge but I am taking this to another level and topping it with a blackberry compote for dessert. Really you can top this with anything your little heart desires, from chocolate syrup to that delectable hazelnut spread that is near and dear to our hearts or your favorite fruit jams, jellies and marmalades accompanied by a dollop of whipped cream topping.

Not only will you be looking like a master chef serving dessert in your well used cast iron skillet but you’ll be surprising others with your delectable toppings. Give this simple blackberry compote a try, no offense taken if you prefer another berry. Don’t forget that fresh is always better, using fresh ingredients such as flour and eggs will give you the best results. You can brush your shoulders off now and start digging in.

Kayleigh’s Dutch Baby Pancake with Blackberry Compote
Serves 4-6

Ingredients:

Pancake batter
4 tablespoons (1/2 stick) unsalted butter, divided
4 large eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon nutmeg, freshly grated
2 tablespoons lemon juice
Powdered sugar (for dusting)

Compote
1 pint fresh blackberries
1 tablespoon sugar
1 tablespoon lemon juice

• For the compote combine the berries, sugar and lemon juice in a small saucepan. Heat on medium low heat. Using a masher, gently mash the berries until the berries are mashed into small chunks. Cook on low heat for about 5-10 minutes, allowing the mixture to have small bubbles and stirring occasionally to prevent sticking.
• For the pancake, heat the oven to 425 degrees. In a large bowl lightly beat the eggs. Add the flour, milk, vanilla, salt and nutmeg. Lightly beat to combine the batter, some lumps are ok.
• On medium high heat melt the butter in a cast iron skillet. Once the butter stops sizzling pour in the batter and transfer the skillet to the oven. Bake until the pancake is puffing at the edges and is golden brown, about 15 minutes.
• In a quick manner remove the skillet from the oven and using a softer, sift the powdered sugar into the pancake, coating the whole top. Place back in the oven for 2 minutes. Remove from oven and sprinkle with lemon juice and top with blackberry compote. Serve immediately.

 

horizontal-rule_red_500px

baig kayleighKayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]

SHARE
Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh