Dutch Baby (aka German Pancake) - First Comes Love, Then Comes Marriage...

Then comes a Dutch Baby in a cast iron skillet with berries on top. Mm!

Yes, The Fiancé is no longer The Fiancé, he is The Husband... The big H... T-Hubs. The words "husband and wife" are certainly going to take some getting used to. We tied the knot early last week at a nearby park, on the anniversary of our first date. We couldn't have asked for a more beautiful day, or a more relaxed and laid-back ceremony. It was small, intimate, and full of love, just as we had hoped.

Many thanks to my mom for being our officiator, photographer, and of course, mother of the bride. She's one talented lady, if I do say so myself.

Since we had already celebrated with an engagement party last year, all we wanted now was to spend our day together, say a few words, and sign the paperwork. Not exactly traditional, but getting the celebrations out of the way before-hand made it easier to focus on us, and less on the details of planning a big event.

Walking the paths of that park together -- the very place where I first said "I want to spend my life with you", just a year before -- was a perfect way to mark the day. We couldn't have asked for anything more.

Except perhaps a delicious breakfast. Because you can't have a perfect day on an empty stomach.

Meet my Dutch Baby. While it may be derived from the German pfannkuchen (literally, pancake), a Dutch Baby is really more of a popover than anything, and as far as I can tell has very little, if any, relation to the Dutch. Originally it was made in smaller, muffin-tin sized portions, but once the "Big Dutch Baby" was invented it quickly gained popularity... because clearly, bigger is better.

This breakfast treat is traditionally made in a cast iron skillet, and baked in the oven where it puffs up and turns golden at the edges. Once removed from the oven, the popover falls and can be topped with fresh fruit, a bit of lemon juice, powdered sugar, maple syrup, or whatever toppings you like. The whole thing can then be sliced into quarters or thirds to serve, making it easy for everyone to sit down and eat together -- no standing over the stove flipping pancakes and trying to keep them warm.

Besides making a somewhat impressive presentation, these babies are incredibly easy to make. Trust me, if I can manage to throw one together first thing in the morning, there's nothing to it. This is a breakfast I could make any day of the week, and I'm not usually one to volunteer scooping flour before 9am. Just sayin'.

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Recipe Notes: Dutch Babies are typically made in a cast iron skillet, but if you don't have one another large oven-safe skillet *should* work. Just be careful to grease it thoroughly, or else your pancake will stick!
Dutch Babies are traditionally served with a bit of powdered sugar and a squeeze of lemon juice. I like mine with fresh fruit or berries, or a drizzle of honey or maple syrup. Feel free to add any toppings you like, or change the flavor of the pancake even further by adding a dash of cinnamon or other spices or extracts to the batter.

Dutch Baby (aka, German Pancake)
Adapted from Malissa d'Arabian (serves 3-4 smaller portions, or 2 larger portions)

2 TBSP unsalted butter
3 large eggs
1/2 tsp. kosher salt
2 tsp. vanilla extract
3 TBSP granulated sugar
3/4 cup all-purpose flour
3/4 cup milk, warmed
1/4-1/2 tsp. cinnamon or other spice (optional)

For serving:
1 cup fresh fruit or berries (I used blueberries and strawberries)
1-2 tsp sugar (depending on how sweet your fruit is)
1/2 tsp. fresh lemon zest
Confectioner's sugar (or maple syrup, honey, or other topping, to taste)

Method
1.   Preheat oven to 400f.
2.   Place the butter in a cast iron skillet and place in the oven until melted.
3.   In a blender, combine the eggs, salt, vanilla, sugar, flour, milk, and cinnamon if using. Blend for 20-30 seconds, or until uniform.
4.   Remove the pan from the oven (careful not to burn yourself) and swirl the butter around to coat  the pan completely. Be sure to tip the pan to all sides to make sure the edges and sides are well greased. 5.   Pour any excess butter into the batter, and give the blender a pulse to combine.
6.   Pour the batter into the hot pan all at once, and return the skillet to the oven. Bake for 20-25 minutes, or until the pancake has puffed in the center and is golden brown and curled at the edges.
7.   Remove from the oven and carefully remove the pancake from the pan with the help of a spatula. If you aren't serving the pancake immediately, place it on a cooling rack to keep from getting soggy on the bottom.
8.   Slice into thirds or quarters and top with fruit, sugar, or other toppings to taste.

For the fruit:
While the Dutch Baby is in the oven, mix the berries, sugar, and lemon zest in a small saucepan over low heat.
Cook, stirring occasionally, for a few minutes or until the berries become slightly syrupy. Remove from heat and set aside. Alternatively, skip the cooking and serve the pancake with fresh berries and a squeeze of lemon juice, or other toppings.