"First, put the Dutch baby on your brunch bucket list. Next, make it whole grain. Better, use golden kamut flour and watch your brunch party swoon. This huge puffy pancake, resembling a giant popover, makes for show—without much effort. A 10-year old can put it together." —MariaSpeck
Test Kitchen Notes
Featured in: Dutch Baby, All Grown Up —The Editors
- Prep time 15 minutes
- Cook time 20 minutes
- Serves 4
(about 1/2 cup plus 1 tablespoon) whole grain kamut flour
fine sea salt
(1 cup) whole or low-fat milk
(3 tablespoons) honey
finely grated lemon zest, plus 1 teaspoon and 1 tablespoon freshly squeezed juice
large eggs, at room temperature
(1 tablespoon) unsalted butter, for the pan
(about 1 1/2 cups) fresh strawberries, sliced in half or quartered if large
honey, or to taste
fresh thyme leaves
Confectioners’ sugar, for garnish
- Whisk together the flour and salt in a small bowl. Add the milk, honey, zest, and vanilla to a medium bowl and whisk well until the honey is dissolved.
- In a large bowl, lightly whisk the eggs to blend. Gradually pour in the milk mixture and whisk vigorously to combine, about 1 minute. Sprinkle the flour mixture across, in a few additions, while gently whisking until smooth; then beat vigorously for about 20 seconds. Cover with plastic wrap or with a plate and set aside for 1 hour. (Or chill overnight; batter may darken. Remove from the fridge when you preheat the oven).
- Position a rack in center of oven and place a 10-inch cast-iron skillet on it. Preheat oven to 425° F for about 15 minutes.
- Using thick oven mitts, carefully remove the hot skillet. Add the butter and tilt the pan to coat the bottom. Briefly but thoroughly re-combine the batter, whisking vigorously, and pour it into the center of the skillet.
- Bake until the pancake puffs up all around, turns light golden brown—and its center is just set, about 17 minutes.
- Meanwhile, add the berries to a small bowl, drizzle with the honey and 1 teaspoon of the lemon juice. Stir, and set aside for juices to draw.
- Have a serving plate at the ready. Carefully remove the skillet, wearing oven mitts. Use a flat spatula to slide the Dutch Baby onto the plate. Immediately add the berries to the center, drizzle on some or all of the remaining 1 tablespoon lemon juice and garnish with the thyme. Dust thickly with confectioners’ sugar, cut into wedges, and serve at once.