Chef Randy: Oh Baby, Dutch Babies

CHEF RANDY

BaBy Dutch BaBies

Dutch baby pancakes, sometimes called German pancakes or Dutch puffs, are a hybrid of pancake, crepe, and popover — all in one skillet. I like to pour the batter into a mini-muffin pan and serve them like popovers as opposed to puffy pancakes. Your friends and family will smile when you bring these to the breakfast table. Think of each mini-popover as a bite of sweet dessert after a satisfying meal.

Randy Graham is a noted chef and writer and has been a lactoovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians. INGREDIENTS: 4 large eggs 1 cup milk 1 teaspoon sugar 1/2 teaspoon salt 1 cup flour 1/4 cup butter (melted) 21 ounce can cherry pie filling (such as Duncan Hines)

DIRECTIONS: Preheat Oven to 425 degrees Pour (in this order) eggs, milk, sugar, salt, and flour into a blender. Blend until smooth — about 12 seconds. Scrape down sides of blender if necessary. Set aside.

Brush melted butter into each of the 24 cups in a mini-muffin baking pan. Fill cups to within 1/4-inch of the rim of each cup. Place pan on the middle rack of the oven and bake for about 18 minutes, or until well browned. Remove from oven.

Loosen the baby Dutch babies from the pan using a knife and small spoon. Make a cut in the top of each Dutch baby and place a small spoonful of cherry pie filling into the center (one cherry each plus filling). Serve immediately.

See Chef Randy’s website for more recipes at: valley-vegetarian.com

Healthy Quick + Easy