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DUTCH BABY WITH CAJETA, BLUEBERRY-SUMAC COMPOTE

Name: Dutch Baby with Cajeta, Blueberry-Sumac Compote
Yield: 4 servings
Ingredients: For the Cajeta; 2 pints goat milk; 3/4 cup sugar; 1 cinnamon stick; 1/2 tsp baking powder; For the Compote; 1 15 oz bag of frozen wild blueberries; 1/3 cup sugar; 1 tbsp sumac; 1/3 cup of water; A pinch of salt; For the Dutch baby; 3 eggs; 1/2 cup flour; 1/2 cup milk; 1 tbsp sugar; 1/2 Half a stick (1/4 cup) of butter

Picture for Dutch Baby with Cajeta, Blueberry-Sumac Compote

Let's all be honest with each other for a moment and admit that pancakes are kind of annoying. They fall apart, the batter is finicky, and the taste varies. So next time you need a crowd-pleasing breakfast, turn instead to the Dutch baby, a shareable, infinitely customizable, pancake that minimizes mess and maximizes taste. Cajeta inspired by htps://www.seriouseats.com/cajeta-mexican-vanilla-caramel-recipe

4 servings

original

metric

INGREDIENTS

For the Cajeta

2 pints goat milk

¾ cup sugar

1 cinnamon stick

½ tsp baking powder

For the Compote

1 15 oz bag of frozen wild blueberries

⅓ cup sugar

1 tbsp sumac

⅓ cup of water

A pinch of salt

For the Dutch baby

3 eggs

½ cup flour

½ cup milk

1 tbsp sugar

0.5 Half a stick (1/4 cup) of butter

DIRECTIONS

For the Cajeta:

Combine the goat milk, sugar, baking soda and cinnamon stick in a high-walled saute pan, and bring to a boil. Once boiling, turn the heat down to medium low and stir consistently until the milk turns a golden brown, about two hours. Remove cinnamon stick and store.

For the compote

Add the blueberries, sugar, sumac and water to a saucepan and heat until bubbling. Cook on medium heat until the the blueberries leave a trail behind them when you drag a spoon through the pan. Set aside.

For the Dutch baby

Preheat the oven to 425°F

Combine the eggs, flour, milk, and sugar in a vessel.

Use an immersion blender, regular blender, or an intense whisking session to combine, resulting in a batter without lumps and a little bit of incorporated air. Set aside.

Melt the butter in a 10" cast iron skillet. Once melted and bubbling, pour in your Dutch baby batter. Place in the oven and bake for 20 minutes. After 20 minutes, reduce temperature to 350°F and bake for another 5 minutes.

Immediately top with Cajeta and compote, and serve out of the skillet.

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