What you’ll need:
A kitchen scale
125g cake flour
125 ml of milk
3 large eggs, lightly beaten
¼ tsp cinnamon
pinch of salt
3 Tbsp of butter
2 Tbsp of powdered sugar
fresh fruit to taste: raspberries, banana, blueberries and strawberries all work great.
1 hollow easter bunny.
Large spoon to break it up with.
FOR THE COMPOTE:
1 cup of blueberries
2 Tbsp of filtered water
2 Tbsp of sugar
A dash of ground cloves, ground cinnamon & ground cayenne pepper
a pinch of salt
¼ tsp vanilla extract
a shot of tequila (if you’re feeling frisky).
Put it all together:
FIRST: Preheat the oven to 425F. Put your skillet on a low rack & heat for 10 minutes, until very hot.
NEXT In a medium bowl, whisk together the flour, salt, cinnamon, milk & eggs until just combined. Do no over mix, it can be a little lumpy.
THEN pull out your hot skillets and melt 1 Tbsp into the pan, swirling around the bottom and edges to coat.
FOLLOWING this, immediately pour in the batter until it covers the bottom of the pan by ¼” – ⅜” thick, and bake about 20-25 minute, or until puffed & golden brown.
FINISH by taking the skillet dutch baby out of the oven and allowing the middle to sink. Top with compote, fresh fruit slices, smashed easter bunny bits, & shake a generous amount of powdered sugar over everything. Cut to serve piping hot directly from the skillet onto guests plates.
Making the compote:
In a sauce pan over medium/high heat, combine blueberries, sugar & spices and bring to a boil, stirring frequently to keep berries from sticking and burning to the bottom, about 10 minutes until boiling. Once at a boil, lower heat & add vanilla and optional 1/2 shot of tequila. Keep mixing until the sauce is thickened and berries are partially dissolved to liking. Server warm over dutch baby pancake in skillet, or after slices are cut.