Directions

Batter Instructions

1. Preheat YS640s smoker to 420° F.
2. Prepare batter in Ankarsrum mixer with whip attachments. Mix eggs, milk, salt, and pepper until smooth. Add all the dry ingredients at once and mix until no lumps remain.
3. While you mix the batter, heat two tablespoons of butter in each 8” cast iron skillet over medium heat. When butter is completely melted in both pans and batter is finished mixing, pour half of the batter in each pan.
4. Move both pans directly into the preheated smoker. Placement ideal with indirect heat (top or right side). Cook for 30 minutes. Edges should be golden brown and puffed on the sides, the center should be set when finished.
5. While the dutch babies are baking, prepare your ingredients.

Plum & Prosciutto Dutch Baby - (Sweet)

1. Melt butter over medium-high heat, add plums and begin to cook down. Once the fruit is softened, add one tablespoon of sugar and two tablespoons of water and continue to cook until the fruit begins to caramelize.
2. Add one tablespoon of House of Q Apple Butter BBQ Sauce to finish. Reserve and set aside.
3. Build dutch baby with cooked plums, garnish with prosciutto, pea shoots, and a drizzle of Reida Farm Raw Wildflower Honey.
4. Crisping up prosciutto is optional; if preferred.

Grilled Shrimp, Egg, & Watercress Dutch Baby - (Savory)

1. Skewer shrimp and season with Oakridge BBQ Smokey Chile Lime seasoning, reserve.
2. Make chive dressing. Mix sour cream, heavy cream, and chives together.
3. Heat well-oiled cast iron skillet over medium heat. Crack the egg directly into the oil. Carefully break inner egg white and pull away from the surface of the yolk. Fry egg until the white is completely cooked through.
4. Once the dutch baby is finished baking, place skewered shrimp directly on the grill close to the heat source. Cook until opaque, about two minutes on each side.
5. Assemble dutch baby. Place fried egg in the center, then continue to build with grilled shrimp, watercress, chive dressing, and fresh-cracked pepper.