This Grape Dutch Baby is that perfect breakfast dish you envision on a Sunday morning. But don’t reserve this just for weekends, it’s a perfect way to upscale breakfast anytime you’re hosting family or friends.
A Dutch Baby is also called a German pancake, a Bismarck or a Dutch puff. While it’s excellent for breakfast, indulge yourself now and then and have one for dinner!
Recipe and photo shared by our friends at the California Table Grape Commission. – Editor
Ingredients
- 3 large eggs
- 2/3 cup all-purpose flour
- 2/3 cup low-fat milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter (divided)
- 2 cups red California grapes, halved
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon (optional)
- Sprinkle of confectioner's sugar
Preparation
- 1 Preheat the oven to 450°F.
- 2 Put a large (10-inch) cast-iron or ovenproof skillet in the oven.
- 3 Beat eggs with an electric mixer at high speed until frothy, then beat in flour, milk, vanilla, and salt, and continue to beat until smooth, about 1 minute more (batter will be thin). Remove the skillet from oven and add two tablespoons of butter, swirling to cover pan. Pour in the batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
- 4 While pancake is baking, melt remaining 3 tablespoons of butter over high heat in another skillet. Add grapes, brown sugar, and cinnamon. Cook quickly until grapes are heated throughout and sugar has melted. Spoon grapes over pancake, sprinkle with confectioner's sugar, and serve.
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