Dutch Blueberry and Cherry Babies

By micki barzilay • December 4, 2010 • 2 Comments

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Author Notes: This recipe was inspired by a local Armenian-Mediteranean Cafe that sadly no longer exists. It was there I had my first "Baby Dutch Boy" also known as "Dutch Babies". Theirs was made with Blueberries but I have adapted my recipe to include Morello Cherries as well. For those not familiar a ' Dutch Boy" is a cross between a custard, soufle, pancake, and omelet, that is oven baked. My version takes it one step further to bake and serve in individual ramekins vs the more common 9 inch baking dish ...that way everyone gets their own "Dutch Baby"...with the final touch of a drizzle of maple syrup and sprinkle of powdered sugar....making this both a sweet and savory dish perfect for holidays and special occasions which will dazzle your guests.. - micki barzilay

Serves 6

1/2 cup butter
4 eggs
1 cup milk
1 cup pancake mix
4 tablespoons sugar
1 cup blueberries ( fresh when possible preferred)
1 cup cherries ( Trader Joe's Morello's in jars and pitted preferred)
maple syrup drizzled for finish
powdered sugar sprinkled for garnish

Melt butter in 350 degree oven in 6 individual medium ramekins Combine eggs, milk, flour and sugar in blender. Pour into ramekins , add in blueberries ( fresh are best, but frozen can be used but be sure to drain liquid completely )and cherries ( I prefer the jarred pitted Morello's which you can get at Trader Joe's) . Bake in 350 degree oven 15-20 minutes. - you'll know they are done when the texture is a cross between a soufle , custard, and an omelet golden and cooked through but with the fruit fusing together it should still have a juicy appearance. Remove from oven , and garnish with some added uncooked fruit for color an texture if you wish along with maple syrup and powdered sugar . Serve hot out of the oven..