Dutch Baby

Pictured above with our bestselling Sour Cherry Jam

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff is similar to Yorkshire pudding.

INGREDIENTS: (make sure all ingredients are at room temperature.)

3 large eggs

1/2 C. whole milk

1/2 C. white flour

1/4 tsp. salt

1 tsp. vanilla

1 jar of any Tait Farm Fruit Spread

2 Tbs. butter

powdered sugar for dusting

optional: whipped cream

Combine eggs, milk, flour, salt and vanilla in a blender and pulse until well combined. Set aside for 20+ minutes.

Preheat oven to 425 degrees. Place a 10” oven proof baking dish or cast iron skillet in the oven to preheat for 5 minutes.

Remove from the oven and add the butter, swirling to melt the butter and coat the skillet. Pour in the batter and return to the oven. Bake for 20 minutes or until puffed and golden. Remove from the oven and spoon the jam evenly over the bottom. Dust with powdered sugar.

Serve immediately.