BY SHALEEN DESTEFANO
Some fruits get all the attention this time of year. Ahem…peaches…they’re everywhere, and for good reason, but plums deserve a spot on your table, too. They’re sweet, with a deeper and a more tart flavor that caramelizes beautifully, and becomes jammy and rich when roasted. If you’ve never made a Dutch baby before, don’t overthink it. It’s simply a puffy oven pancake that looks super impressive to whoever is on the receiving end of this yummy dish.
Try this one for a slow weekend breakfast or even dessert.
Roasted Plums Ingredients
4 ripe plums, sliced into wedges
1 tablespoon butter
2 tablespoons brown sugar
½ teaspoon cinnamon
Pinch of flaky salt
Dutch Baby Ingredients
3 eggs
¾ cup whole milk
¾ cup all-purpose flour
1 tablespoon sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons butter
Additional Ingredients
Powdered sugar
Dollop of whipped cream or vanilla yogurt (optional)
Fresh thyme leaves or chopped pistachios (optional)
Directions
1. Preheat your oven to 425°F. Place a 10-inch cast iron skillet inside while it heats.
2. Toss the sliced plums with the butter, brown sugar, cinnamon, and a pinch of salt. Roast on a baking sheet for about 15 minutes, until they’re soft and bubbling.
3. While the plums roast, blend (or whisk) together the eggs, milk, flour, sugar, vanilla, and salt until smooth. Let the batter rest for a few minutes.
4. Carefully remove the hot skillet from the oven. Add the butter and swirl until melted. Pour in the batter and return the skillet to the oven. Bake for 18–22 minutes, until the Dutch baby is puffed and deeply golden around the edges.
5. Top with the warm roasted plums, dust generously with powdered sugar, and finish with whipped cream, yogurt, fresh thyme, or chopped pistachios if you’d like.
Serve immediately while it’s still puffed—and don’t worry when it settles. That’s exactly what it’s supposed to do.