This recipe strays from my typical recipe suggestions because it is NOT healthy.
However, it is substantially easier than flipping pancakes for half an hour and SO delicious, so I thought it was worth putting here. You can trade out the caramelized bananas for any fruit compote, jam, or even just plain old syrup. Honestly the dutch baby is pretty good all on its own.
For the Dutch Baby you will need:
Either a cast iron skillet or glass baking dish
2 tbsp of Butter
3/4 cup of milk
3/4 cup of flour
a pinch of salt
1 tbsp sugar
1. Put the butter in your skillet or baking dish and place it in the oven – preheat the oven to 400 ° and let the butter melt.
2. Put all of the remaining above ingredients in your blender and blend until smooth (about 30 seconds)
3. Carefully remove your baking pan or skillet from the oven, swish the butter around so that it coats all sides of your baking dish, and then pour the batter from your blender into it. The butter should bubble up around the edges, it will look like this:
Bake until the center is puffed up and it is golden brown around the edges, about 20-25 minutes.
2 bananas, sliced
1/4 cup of sugar
2 tablespoons of water
1 teaspoon vanilla
1 knob of butter
- Put the sugar through the blender for a few seconds so that it is smaller than granulated but not quite powdered (in England they call this caster sugar)
- Put the water, caster sugar, and vanilla in a frying pan and heat it slowly on medium-low heat, mixing often until it bubbles through and starts to look like caramel
- Add the sliced bananas and mix it all up until they’re well coated
- Add the butter and melt it through the mixture, you may want to turn the heat down even lower and cook through until it “looks right”