puffed oven pancake with summer fruit

This may be my signature morning dish. I first learned about it when I was a food editor for Sunset books. They told me the name Dutch Baby comes from the Pennsylvania Dutch who were in fact German (Deutsch). Recently I served it to houseguests from Northern Italy who shrieked with delight and said, “It’s a Kaiserschmarren!” But I always call it puffed oven pancake. Whatever you call it, it’s beyond easy to make and it looks like a million bucks.

ingredients

1/3 cup milk
1/3 cup all-purpose flour
3 large eggs
2 tablespoons granulated sugar
1/2 stick (4 tablespoons) butter
1 large white or yellow peach, sliced
1 cup raspberries
1 cup blueberries
powdered sugar or maple syrup, optional

directions

Preheat an oven to 425°F. In a blender, whirl the milk, flour, eggs, and granulated sugar until mixed. Or beat ingredients well in a bowl with a whisk.

Put the butter in a 10-inch ovenproof cast-iron frying pan or saute pan and place in the hot oven until butter is melted. Remove pan and tilt to coat sides with melted butter. Place on stovetop and stir in peach slices and berries to coat them with the butter. Spread fruit out in pan then pour in egg-milk mixture and immediately put pan back in the oven. Bake until puffed and golden, about 20 minutes. Remove and sift powdered sugar over pancake or offer with maple syrup. Serve immediately, cutting into wedges to eat.