I haven’t done a Southern Sundays post in what feels like forever, but when I came across some beautiful muscadines at a farm stand, I had to buy them and do something with them. And with the muscadines, today’s recipe, Dutch Baby Pancake with Rosemary & Honey Roasted Muscadines.

If you’re unfamiliar with muscadines, they are very similar to grapes, but with a thicker skin and a super sweet taste.  They’re widely used throughout the South in jams, wines and different dishes such as the one we’re making today.  If you ride around in the country during the late summer, you can sometimes see people growing them on their property.  They grow like other grapevines, staked with long drapey vines and vibrant green leaves and the fruit growing underneath in clusters.

For today’s recipe, I wanted to try and make a dutch baby pancake and top it with roasted muscadines.  I’ve never made a dutch baby, but they look absolutely stunning and perfectly imperfect puffing out the top of a cast iron skillet.  A great brunch dish for lazy Sunday mornings.  I read up on how to make them and then found a recipe with great instruction from The Kitchn.  You can read the article here and also grab their recipe.  I didn’t change this recipe much at all, except for adding the muscadines and having to use a little almond extract because I ran out of vanilla.  The almond flavor was lovely paired with the rosemary and muscadines so definitely don’t skip that step if you try this recipe out.

Dutch Baby Pancake with Rosemary & Honey Roasted Muscadines recipe adapted from The Kitchn. Hope you enjoy this little taste of the South!