Cherry Dutch Baby

Ah, cherry season!

You Know You Want It
You Know You Want Some

Cherry Dutch Baby

3/4 C flour
2 T granulated sugar
3/4 C milk
3 eggs
1/4 t salt
half stick butter
2 C pitted, Bing cherries
powdered sugar

  1. Preheat oven to 425°F. (If using a convection oven, try 390°F)
  2. Combine flour, sugar, milk, eggs and salt in a blender until smooth.
  3. In a 12″ cast iron frying pan, melt the butter. Add the pitted cherries and cook 2-3 minutes until warm.
  4. Pour in the batter
  5. Bake 18-20 minutes, until puffed and golden.
  6. Serve, dusted with powdered sugar.

You’re welcome!

2 thoughts on “Cherry Dutch Baby”

  1. The original recipe had a baking temperature of 425. I reduce it because we have a convection oven.

  2. Since I used this as my homework in nutrition class:

    Why selected: Cherry Dutch Baby is a celebration of summer’s peak, a breakfast we prepare once or twice in the late summertime when the regional cherry crops have peaked in the Pacific Northwe’t. We’re fortunate to have two awesomely tasty varieties of cherries: Bing, which are crimson red and very tangy (and shown in the picture below), and Rainiers, a relative of Bings that are larger and creamier.

    Culture linked to: Pacific northwestern North America. Bings are one of the most popular cherry varieties consumed. Rainiers are very popular, but are rather fragile and don’t travel well.

    Purported effect on health: Cherries are high in anti-oxidants and have a modest amount of soluble fiber. Furthermore, a study by the US Department of agriculture[1] suggests they may beneficial for arthritis and gout sufferers.

    The recipe above makes four servings. Per serving nutrition information[2]:
    Calories: 366
    Total fat: 16g
    Saturated fat: 9g (Oh, butter!)
    Sodium: 195mg
    Carbohydrates: 46g
    Dietary fiber: 3g
    Sugars: 19g

    Protein: 10g



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