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!
Dutch Baby Pancake with Rosemary & Honey Roasted MuscadinesSERVES 6-8 PrintDownload
- 1/2 cup of all purpose flour
- 1/2 cup whole milk
- 2 eggs
- 2 tablespoons of sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 tablespoons of butter
- 1 1/2 cups muscadine grapes
- 2 tablespoons of honey
- 1 tablespoon of chopped, fresh rosemary
- 1 1/2 tablespoons of vegetable or canola oil
- powdered sugar
- First, make the batter for the pancake. Do this first, because the batter needs to rest for a little bit and making it first will ensure you're not waiting around on it when everything else it ready to go.
- Place the flour, milk, eggs, sugar, vanilla, almond extract and salt in a blender. Place the top on and blend for about 10 seconds. Turn the blender off and using a rubber spatula, scrape the batter down the sides of the blender. Blend again for another 10 seconds or so and then turn the blender off allowing the batter to hang out for about 20 minutes.
- Wash the muscadines. Cut them in half and remove the seeds. Place them on a roasting pan. Toss the muscadines in the oil and then add the chopped rosemary and drizzle over the honey. Make sure it's all combined and then pop the pan into a 400 degree oven for about 15 minutes. Check the muscadines about halfway through, stirring them around the pan to make sure they're roasting evenly.
- Place the butter in the bottom of a cast iron skillet or oven safe pan. Put the pan in the oven and let it get hot and melt the butter. Remove it from the oven and swirl the butter around the pan to coat the bottom and up the sides of the skillet.
- Pour the batter in the skillet and then bake it in the same 400 degree oven for about 15-20 minutes until it puffs up.
- Top with the roasted muscadines and dust with powdered sugar. Serve it immediately.