It’s fair to say that breakfast is my favorite meal to cook. Scratch that. To bake. As long as I can make a breakfast using eggs, milk, flour, butter, and sugar, I can whip up just about anything. The lesson here is, if you like breakfast baked goods, always have the aforementioned ingredients on hand.
Which is how this lovely breakfast came to be. I wasn’t feeling my typical Greek yogurt and berry breakfast so I took a quick inventory of my pantry/fridge and decided to whip up a personal sized Dutch Baby. A Dutch Baby is commonly referred to as a pancake, however it more closely resembles a popover. The batter is extremely thin and it is baked until the Dutch Baby puffs up to form a dome over the pan.
The picture above shows the Dutch Baby about 30 seconds after it was removed from the oven. It has already deflated quite a bit, but as it does, it creates the perfect little vessel to hold anything from a little lemon juice and sugar to a triple berry compote.
I chose the latter (I needed to get in those fruit servings). To make the compote, I put about 1/2 cup of frozen berries (fresh would work just as well if not better) in a sauce pan with a little lemon juice and honey and simmered them until the berries softened the juices were released.
This may sound or look like an intimidating recipe, but it is much easier than you think. Probably easier than normal pancakes. It doesn’t require any babysitting, flipping, or stacking. Just pop the skillet in the oven and check back in 20 minutes.
And when it comes to fillings, I like to take a crepe frame of mind. The traditional recipe just calls for a bit of lemon juice and sugar, but I think you could fill this little baby with anything. Like a fried egg, Neutella, strawberries and whip cream. The world is your oyster.
The recipe below is for two servings, but can easily be halved or multiplied to serve more or less people (I halved it to make it for just me).