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Dutch baby with earl grey milk jam
Sometimes referred to as a German pancake, this breakfast is a must-try.
YIELDS
3
TO
4
Ingredients
Earl Grey Milk Jam
- 3 bags Earl Grey tea
- 250mL local Ontario whole milk
- 125mL 35% local Ontario whipping cream
- 35gr granulated sugar
- 10g local Ontario skim milk powder
Dutch Baby
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup local Ontario whole milk
- 1 teaspoon vanilla extract
- 1 orange
- 1 teaspoon icing sugar
- Pinch of salt
- 1 tablespoon local Ontario butter
Directions
Earl Grey Milk Jam
- In a sauce pot, heat milk. Remove from heat and steep two tea bags in the warm milk for three minutes. Remove and discard tea bags.
- Combine the cream, sugar and skim milk powder in the pot with the milk. Stir to dissolve. Bring to a boil and boil to a simmer, whisking constantly until reduced to one-third or one-fourth of the volume. Strain.
Dutchy Baby
- Zest orange. In a mixing bowl, combine all ingredients except butter and whisk until no lumps remain. This is easier done using a blender or a stick blender. But still easy to do without. Let rest for at least an hour. This can be done the day before and refrigerated. Just stir again before using.
- Heat oven to 400 F. Put a 10” cast iron pan in the oven while it is heating. You want the pan HOT. If you do not have a cast iron pan, use a Pyrex pie dish or any other oven-safe dish.
- Remove pan/dish from oven and immediately add butter. Return the pan/dish to the oven for 30 seconds if the butter doesn't melt immediately. The key to this dish is that the pan must remain as hot as possible. Once the butter has melted, pour in the batter. Bake for 15 to 20 minutes until it is all puffed up and golden. Best served hot. Enjoy!
