Cast Iron

Dutch Baby with Caramelized Cherries

by:
June 23, 2010
4.3
3 Ratings
Dutch Baby with Caramelized Cherries
  • Serves 4
Author Notes

Dutch Babies (aka German Pancakes) make for very happy breakfasts. It's at once fluffy and custardy, and in no time at all you've whipped up a lovely little breakfast for four! The caramelized cherries are bright and beautiful with the pancake. I especially savor the moment when you pour the pancake batter on top of the cherries and the two swirl together in a most delightful fashion. - arielleclementine —arielleclementine

Test Kitchen Notes

I've always thought sweet cherries were best eaten raw, while their sour counterparts belonged in pies, jam, and other baked goods. This recipe has me second-guessing my convictions. The cherries, tart from lemon and slicked with butter, bathe in a sauce so shiny and tasty, I'll probably make a double batch of it to jar. The vanilla is the batter gives it the sweet scent it needs without any added sugar, making it the perfect complement to the fruit beneath. - Rivka —The Editors

What You'll Need
Ingredients
  • 4 tablespoons unsalted butter
  • 3 tablespoons packed brown sugar
  • 2 cups fresh cherries, pitted and halved
  • 1/2 lemon
  • 3 large eggs, at room temperature
  • 2/3 cup whole milk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2/3 cup flour
Directions
  1. Preheat oven to 425 degrees.
  2. Melt butter in 10-inch cast iron skillet over medium heat. Add brown sugar, cherries, and a squeeze of juice from half a lemon and stir to combine. Simmer until the cherries have released some juice, and the sauce is thick and shiny, about 5 minutes.
  3. While the cherries are caramelizing, place the eggs, milk, vanilla, salt, and flour in a blender and blend for 30 seconds on low speed. Increase the speed to high and blend for one minute more.
  4. Pour the batter on top of the cherries and transfer to the preheated oven. Bake for 20 minutes, or until the top is golden brown and the cherry juices are bubbling happily. Serve immediately with a simple dusting of powdered sugar.
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arielleclementine
I have always loved food. My favorite books as a kid always featured food (eg. The Berenstain Bears Get the Gimmies- so much candy!) and I loved cooking shows like Yan Can Cook and The Frugal Gourmet. I started cooking the Thanksgiving dinner for my family when I was 13 years old. I have food52 to thank for inspiring me to come up with my own recipes, as well as for introducing me to a community of fantastic cooks and their amazing recipes. I try my best to cook locally and seasonally, and I tend to prefer straightforward, simple recipes where the ingredients get to shine. I live in wonderful Austin, Texas with my husband, Andy (a video game programmer) and my son, Henry (an 8-month-old who loves to eat).

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38 Reviews

jen
jen February 22, 2014
Okay Ladies and Gents. Instead of using vanilla extract in the recipe, use almond extract to the batter. So good...sooo good!
 
Midge
Midge October 27, 2010
Oh, I would be so happy to find this on my breakfast table.
 
arielleclementine
arielleclementine October 27, 2010
hooray! thank you, Midge!
 
gbuda
gbuda October 26, 2010
This would be best with fresh fruit, however, winter is coming and I found substituting a 15 ounce can of pie filling fruit for the first four ingredients made an acceptable filling. However, I did use a couple tablespoons of butter to coat the bottom and sides of the skillet before warming up the can of fruit.
 
arielleclementine
arielleclementine October 27, 2010
what a fantastic tip! thanks, gbuda! sidenote- i grew up in a town called Buda in Texas!
 
coffeefoodwrite
coffeefoodwrite July 9, 2010
These look very very very very yummy! Can't wait to try them!=)
 
arielleclementine
arielleclementine October 27, 2010
a very belated thank you, coffeefoodwritergirl!
 
Aliwaks
Aliwaks July 9, 2010
Oh my god that looks incredible!
 
arielleclementine
arielleclementine October 27, 2010
thanks so much Aliwaks :)
 
chezbeth
chezbeth July 4, 2010
Great recipe! Added a dollop of Greek yogurt on top for serving! Um, good.
 
arielleclementine
arielleclementine July 5, 2010
thanks, chezbeth! the greek yogurt sounds perfect- a nice way to cut the sweetness a bit!
 
slulibby
slulibby July 1, 2010
fluffy fruity pancakes? yes, please!
 
arielleclementine
arielleclementine July 2, 2010
hooray! thank you! and many congrats on your delicious looking fool! i also like your wedding fool joke ;)
 
TheWimpyVegetarian
TheWimpyVegetarian June 29, 2010
How great to see you back here with your wonderful recipes and great spirit - welcome back 'home'! I love this one and I just happen to have 2 bags of cherries in my frig I really must do something with.....
 
arielleclementine
arielleclementine June 30, 2010
yahoo! thanks, ChezSuzanne! you guys are so awesome- i heart food52 :)
 
cheese1227
cheese1227 June 28, 2010
You're back! I've missed your postings. This one looks awesome!
 
arielleclementine
arielleclementine June 30, 2010
thanks, friend! your clafoutis is just lovely!
 
thirschfeld
thirschfeld June 28, 2010
very very nice. I have a couple of pounds of cherries and I think this will be tomorrows breakfast. Great photo too.
 
arielleclementine
arielleclementine June 30, 2010
thanks, thirschfeld! i hope you like it :)
 
AntoniaJames
AntoniaJames June 25, 2010
Our blueberries are ripening now . . . I bet this would be heavenly with blueberries, instead!! (Much easier to prepare, too. Just pick, wash, and use.) ;o)
 
arielleclementine
arielleclementine June 30, 2010
haha- yes that does sound wonderful! and much easier- my hands were stained for a while from removing the pits from those cherries. thank you!
 
melissav
melissav June 24, 2010
Beautiful recipe and picture!
 
arielleclementine
arielleclementine June 30, 2010
hooray! thanks, melissav!
 
lapadia
lapadia June 24, 2010
YUM, welcome back even though I didn't know you were MIA...the more the merrier!!!
 
arielleclementine
arielleclementine June 30, 2010
thanks, lapadia! it's good to be back :)
 
aargersi
aargersi June 24, 2010
This looks GREAT - have never heard of a Dutch Baby but YUM. Where were you?
 
arielleclementine
arielleclementine June 24, 2010
hey sweet girl! thank you! these are our busy months at work, but everything is settling back to normal now, which means, happily, more time in the kitchen :)
 
Rivka
Rivka June 24, 2010
Yes yes yes. One of my all-time favorite brunch dishes. Welcome back!
 
arielleclementine
arielleclementine June 24, 2010
thank you, rivka! i only learned about dutch babies a year or so ago after a girlfriend whipped one up for breakfast after a bachelorette slumber party. it was so puffy and fun!
 
arielleclementine
arielleclementine July 8, 2010
thanks for the lovely review! i'm so happy you liked it :)
 
mrslarkin
mrslarkin June 24, 2010
Hello hello! Hope you've been up to something fun! By the looks of this recipe, it seems you have!
 
arielleclementine
arielleclementine June 24, 2010
oh mrslarkin! thank you! i've actually been working a lot, but things are slowing down now so i have time to cook again, hooray!
 
drbabs
drbabs June 24, 2010
Welcome back, arielleclementine, with a great recipe!
 
arielleclementine
arielleclementine June 24, 2010
thank you, drbabs! happy to be back again!
 
dymnyno
dymnyno June 24, 2010
I love dutch babies...I have one on Food52 that I have used for 30 years! I like the idea of mixing the cherries into the batter.
 
arielleclementine
arielleclementine June 24, 2010
your Henry Thiele's Pancake II is a beauty! i love the classic with lemon and sugar :) as you can see from the picture, the cherries stopped this from puffing up as much as a normal dutch baby, but it still tasted pretty nice!
 
monkeymom
monkeymom June 23, 2010
Oh baby, I'm going to make this first chance I get. Happy to see you back!
 
arielleclementine
arielleclementine June 23, 2010
yahoo! thanks, monkeymom! it's good to be back :)