RECIPE OF THE MONTH: Banana Dutch Baby
A Dutch Baby is a popover-like pancake that we love for its taste, but also for the way it looks: a wacky, puffy, surface-of-the-moon-like top that collapses when it comes out of the oven. It’s also called a German pancake, a Bismarck, and a Dutch pancake. Although it’s sometimes made with sautéed apples, it is most commonly made without fruit — not that that stopped us from adding some bananas!
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
Recipe provided by: www.chopchopfamily.org.
Kitchen Gear
- Cutting board
- Sharp knife (adult needed)
- Small mixing bowl
- Measuring cup
- Measuring spoons
- Whisk or fork
- Large ovenproof skillet
- Pot holders
Ingredients
- 3 large eggs, at room temperature
- 1⁄2 cup milk
- 1⁄2 cup all purpose flour
- 1⁄4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 ripe bananas, sliced
- 1 tablespoon maple syrup
- 1⁄2 teaspoon ground cinnamon
Instructions
- Turn the oven on and set the heat to 425 degrees.
Put the eggs in the bowl and use the whisk to beat them. Add the milk, flour, and salt and beat until smooth. Set aside. - Put the skillet on the stove and turn the heat to medium. Add the butter and when it is hot, add the bananas, making sure the slices are in a single layer, not crowded on top of one another.
- Drizzle on the maple syrup and sprinkle with the cinnamon. Cook until the bananas are browned and sticky, about 5 minutes.
Pour the egg mixture over the bananas and cook 1 minute. - Once the oven temperature has reached 425 degrees, carefully, with the help of your adult, move the skillet to the oven and bake until the Dutch Baby is puffy and golden, about 20 minutes.
- Turn the heat off and let the Dutch Baby sit in the oven for 5 minutes. Use the pot holders to take it out and serve right away.
