• Jessica

Dutch Baby with Mega Kiwi Green Apple Chutney

I’ve got lots of good news to share with you. For starters, Dutch baby pancakes taste SO good. They’re sweet, buttery, and almost melt in your mouth. On top of that, they are sooo easy to make! Also, these can be either sweet or savory. They only require a few ingredients, most of which you likely already have in your kitchen. Win, win, win!

I had never made a Dutch Baby until today despite my German heritage on my moms side. Last week the hubs and I were watching Food Networks Next Star, and a chef made a Dutch Baby in the "giant food" challenge. I was SOLD. Giant pancake I don't have to watch or flip over the hot stove top? I am IN. Plans to make this a traditional Christmas breakfast for my family are in the works.

If you have never made a Dutch Baby, it is totally normal for the pancake to rise quite a few inches above your cast iron skillet and typical for them to deflate quickly once taken out of the oven. Hot Tip: If you want an even fluffier DB, let the batter rest for about 20 min. on the counter before baking. However, if you are strained for time this recipe still works out fantastically without the resting.


Dutch Baby:

  • 3 large eggs

  • 2.5 tbsp butter melted, 0.5 tbsp used to grease the skillet

  • ½ cup flour

  • ½ cup milk

  • 1 tsp vanilla extract or more, to taste (omit if making a savory Dutch Baby)

  • 1 tbsp sugar

  • ¼ tsp salt

Directions:

  • Preheat your oven to 450F. Place the skillet in the oven to heat it up while the oven warms.

  • Melt 2.5 tbsp of butter in the microwave.

  • In a mixing bowl, whisk three eggs. Add flour, milk, sugar, salt, and vanilla, and 2 tbsp of the melted butter. Whisk until well-combined, or combine in a food processor for an even smoother result. Drizzle the remaining half tablespoon of the melted butter into the hot skillet until the surface is greased. Pour the batter into the hot, buttered skillet.

  • Bake in the oven for 13-15 minutes, or until the dutch baby is puffy, and golden brown on top.

Chutney:

  • 2 Mega Kiwi, peeled and diced

  • 2 Granny Smith Apples, cored and diced

  • 1/2 a red onion

  • 2 tsp grated fresh ginger

  • 1 clove garlic

  • 1/4 cup honey

  • 1/4 cup red wine vinegar

  • salt and pepper to taste

  • mint leaves for garnish

  • *if you wish to not cook the chutney, simply omit the ginger and garlic and wine vinegar, and top with remaining ingredients for a fresh, crunchy bite!

Directions:

  1. Peel and dice the Mega Kiwi and apples (this always takes the most time for me)

  2. Peel and dice half the onion and the garlic.

  3. Add the diced onion, ginger, garlic, diced fruit, honey, red wine vinegar, to a heavy bottom pan over low-medium heat.

  4. Let simmer for about 7-10 minutes, stirring often. Then remove from heat and let cool slightly. As it cools, it should thicken up some.

  5. Season with salt and pepper to taste, top with mint if desired.

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