In a medium sauce pan over medium heat, ad balsamic vinegar and brown sugar. Bring to a boil and stir occasionally. Reduce the vinegar to half the volume. The glaze should be able to coat a spoon.
Tip: If you reduce the glaze too much by accident, add in a few table spoons of vinegar and reheat. Be very careful not to make it too thick.
Caprese Dutch Baby Pancake
In a skillet, add olive oil and sauté shallots until halfway done. Add in the minced garlic and cook until golden brown. About 5 minutes. Remove from skillet and set aside to cool down to room temperature. While these items are cooling now is the time to slice the fresh mozzarella into half inch slices.
Preheat oven to 425 degrees. In a blender add in eggs, milk, flour, shallot, garlic, Italian seasoning and salt. Blend until all the ingredients are incorporated. Use a rubber spatula to make sure any remaining flour thats stuck to the sides makes it way into the batter. Blend once more if necessary.
In a 12 inch cast iron skillet on medium heat, add 4 tablespoons of unsalted butter. Melt butter and carefully add the batter to the skillet. Immediately transfer to the oven on a center rack. Bake for 15 minutes.
Slice the grape tomatoes lengthwise and make sure the basil is clean and ready to go.
Remove the dutch baby from the oven. Reduce the heat of the oven to 300 degrees. Add the mozzarella, tomatoes. Bake for an additional 5 minutes. Add fresh basil and top with the balsamic reduction. Let cool for about 5 minutes and serve.
Tip: I learned from a famous pizzeria in Brooklyn to cut the fresh basil with scissors when topping the dutch baby straight from the oven. This will maximize the basil flavor and leave little of the oils on your hands.