Dutch baby with Chai-blackberry jam
A giant fluffy pancake you can make sweet or savory? Sign me up!
Dutch baby with Chai-blackberry jam
Time: 30 mins | Difficulty: 2/5 | Recommendation: Breakfast
Dutch babies are amazing! It’s the simplest batter, but when you add it to lots of butter and high heat, it puffs up in the oven so you get a big pancake with crispy edges and a fluffy, custardy interior. Supposedly you’re supposed to blend the batter (like, in a blender) but that seems like a lot of extra work and cleaning. If you’re just one person, all you really need for a nice, aerated batter is some strong whisking. You can make your Dutch baby savory or sweet—this version is sweet, with a homemade jam made of blackberries and loose-leaf Chai. You could also use Earl Grey if you don’t have chai!
Ingredients/tools:
2 eggs
1/4 cup flour
1/4 cup milk
1/2 tbsp sugar
3 tbsp butter
For the jam:
Blackberries
1 tbsp loose-leaf chai (I like this one from Wagh Bakri)
Sugar (about the same amount as the blackberries)
Sieve (optional)
A skillet
Whisk
Method:
Heat your oven to 425°.
Whisk the eggs, then whisk in the milk, then the flour and sugar. Whisk it all well until very smooth, then set aside to rest for a bit.
Put the butter in your skillet, and put the skillet in the oven so everything heats up together.
When the butter is fully melted and the oven is hot, pull out the skillet, and quickly pour in your batter, directly into the middle of the pan. Put it all immediately back in the oven, and bake for 15 minutes, without opening the door until the very end.
Meanwhile, make the jam: add the blackberries and sugar to a small pot, and simmer together until it all reduces and becomes jammy. About halfway through, add in the chai. When it’s starting to get sticky, but still has a good amount of liquid, put it through a sieve. (You can leave it as is if you want, it will just be a bit seedy in texture.)
After 15 minutes have passed, take out the Dutch baby and marvel at how big it has gotten!! Then remove it from the pan, sprinkle over the jam, and top with some extra fresh blackberries.
