Dutch Baby Pancakes with Fruit

Preheat oven 425° 

Place and hold 6-inch cast iron skillets into the oven to get hot. 


Dulce de leche
Remove the label from the 14 oz can of sweetened condensed milk. Lay the can (or cans) on their side in the bottom of a pasta pot do not stack the cans let each can sit comfortably on the bottom of the pot. Fill the pot with water a couple of inches over the cans. Bring to a full boil, then reduce to simmer/low, you want the water to have movement without actually an open boil. You want to maintain this temperature and water lever for the next 3 hours. After 3 hours carefully remove the cans, dry and sit the cans on a towel to slowly cool. The dulce de leche can be stored for up to 90 days in the refrigerator or 30 days in the cabinet.  I place mine into a food safe squirt bottle with a sealable spout for ease of use. Warm the sauce in the microwave to loosen before using.

Dutch Baby Pancakes
Meanwhile combine the eggs, milk, flour, granulated sugar, vanilla, cinnamon and salt using a stick blender, blend for 1-2 minutes. Scrape down sides and blend again until smooth.
Let batter rest for at least 15 minutes and at room temperature. Once the batter has rested carefully remove the hot skillet from the oven.

Spoon 1 Tbsp. warm clarified butter into the hot skillet and swirl it around the pan. Quickly scoop (6-8 oz.) of the batter and return to the oven. Bake for 11 minutes, until the edges are golden brown and puffed. 


Saute the peaches or bananas. 1 small diced peach or 1/2 banana per serving.
During the last 6 minutes of baking saute the diced fruit in a 10" non-stick pan in 2 Tbsp. of clarified butter flipping or stirring the fruit occasionally. During the final 1 minute add 1 Tbsp. of pure maple syrup to the hot fruit, flip or stir until mixed and beginning to bubble. Remove from heat.

Carefully remove the hot pancakes for the oven, squirt a small amount of dulce de leche, (creamed caramel) onto the pancake, top with warm desired fruit toppings. then fresh berries and dust with powdered sugar. Place the hot skillets on small salad/dessert plates for service.

Serves 6-7