Dutch baby with cherries and plums

Chef Mike Thiemann
Mother and Empress Tavern, Sacramento

A Dutch baby is a popover-like pancake cooked in the oven. Chef Mike Thiemann serves it at Sacramento's Mother restaurant for brunch, but it's versatile enough for dessert or even as a savory entrée (for example, omit the sugar and top with mushroom gravy).

Ingredients

Cherry-plum sauce (pictured)
1 1/2 lb. Bing cherries
1/4 cup sugar
1 1/2 lb. red plums
2 star anise
2 cardamom pods
1 cinnamon stick
1/2 cup brandy

Dutch babies
1/2 cup heavy cream
1/2 cup milk
1 cup flour
4 eggs
1/4 cup sugar
1 tsp. salt
Butter

Directions

For sauce: Pit cherries, cut in half and toss with sugar. Cut plums in half, remove pits and slice into 1/2-inch pieces. Combine spices in a sachet. Put cherries in a saucepan and slowly warm. When they begin to simmer, add brandy. Allow brandy to burn off and add sachet of spices. Reduce heat and allow to simmer until mixture thickens. Remove sachet. Fold in plums and reserve.

For Dutch babies: Preheat oven to 425 degrees. Put cream, milk, flour, eggs, sugar and salt in a blender and blend on high until well incorporated. Melt butter in a 5-inch cast iron skillet (enough to coat), then pour about 3/4 cup batter into skillet. Bake for 7 to 9 minutes or until pancake is puffed and golden. Repeat with remaining batter and butter. Serve warm with sauce.

Serves 12