Photography by Angie Norwood Browne
Italian Plum Dutch Babies
2 cups halved Italian plums
2 T brown sugar
2 teaspoons lemon thyme
1/2 cup milk
1/2 cup all-purpose flour
1/2 t. salt
Preheat oven to 450 degrees F. Melt 2 tablespoons of the butter in a large skillet or two small skillets over medium high heat. Add the plums and cook until softened, about 5 minutes. Stir in the sugar and thyme and cook 1 minute more. Set aside.
Break eggs into mixing bowl and beat until thoroughly mixed. Add the milk and blend well.
Sift the flour and salt into egg mixture, while whisking to blend and smooth. Add the melted butter and mix briskly so the batter is smooth. Pour the batter over the plums and bake for 15 minutes at 450 degrees F. Dust the top with confectioners’ sugar. Serve at once.
Food Styling by Jean Galton
Recipe adapted from The Breakfast Book by Marion Cunningham