Honey Dutch Baby

Everyone will love this giant skillet pancake topped with honey-sauteed fruit. We used end-of summer apricots and apples, but feel free to use your favorite fruit.

Honey Dutch Baby
(skillet puffed pancake, cooked fruit + honey)
Serves 4 to 6

What you need:
3 large eggs
½ cup whole milk
½ cup all-purpose flour
1 tablespoon Savannah Bee Company honey (we used Orange Blossom Honey), plus more for serving
¼ teaspoon kosher salt
2 teaspoon vanilla extract
¼ cup butter, divided
2 apricots, pitted and sliced
1 apple, cored and sliced
Powdered sugar, optional

What to do:

1. Wash Up!

2. Make the Batter: Preheat the oven to 425°F. Place a 10-inch cast-iron skillet in the oven while it preheats. Blend the eggs, milk, flour, honey, salt, and vanilla at high speed with a blender for 1 minute.

3. Bake the Dutch Baby: Remove the hot skillet from the oven and add 2 tablespoons of the butter, swirling while it melts to coat the skillet. Pour the batter into the skillet. Place in the oven and bake for 15 to 17 minutes, until the Dutch baby is browned and puffed.

4. Cook the fruit: While the Dutch baby bakes, melt the remaining butter in a skillet over medium-high heat. Add the apricots and apple and cook 3 to 4 minutes until caramelized and tender.

To Serve: Remove the Dutch baby from the oven. Spoon the fruit into the center and drizzle heavily with more honey. Sprinkle with powdered sugar, if desired.

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