A quick and easy Dutch Baby / German Pancake with a beautiful custard-y texture that melts in your mouth. A sure family staple.
Dutch Baby, also known as a German pancake or Bismarck, is a large puffy pancake with a custard-y texture. It is similar to a large Yorkshire pudding. A Dutch baby is baked in the oven, rather than being fried on the stove top.
Perfect for breakfast, brunch or desert. Serve immediately upon removal from the oven, and add your favorite toppings.
RECIPE IDEA 1:
Originally a Dutch baby pancake is served with golden browned butter, a nice dusting of powdered sugar, and a few drizzles off freshly squeezed lemon juice and a little syrup.
RECIPE IDEA 2:
Dutch baby with coconut whipped cream and orange spiked jammy cherries.
To make coconut whipped cream is very simple.
Just use the solid part of 1 (14 oz) can full - fat coconut milk
- Solid part of 1 (14 oz) can full-fat coconut milk (I like the Trader Joes Brand)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whipped cream stabilizer ( like Dr. Oetker. Alternatively, you can add ½ teaspoon cream of tartar)
Directions:
Whisk together all ingredients on medium to high speed for about 2-4 minutes, or until the cream forms peak.
Of course regular whipped cream is just as delicious. Just add your favorite fresh fruit toppings and serve with a little warm syrup.
Enjoy the full 2 - way recipe below.
xx, Diana
Recipe
Dutch Baby, German Pancake Recipe - 2 ways
Ingredients
For the Dutch Baby:
- 3 eggs
- ¾ cup (180 ml) whole milk
- 2 tablespoon sugar
- 1 teaspoon vanilla bean paste, or vanilla extract
- ¼ teaspoon salt
- ¾ cup (115 g) flour
- 3 tablespoon butter - unsalted sweet cream
Original Dutch Baby topping:
- powdered sugar (for dusting)
- freshly squeezed lemon juice (about ½ lemon)
Orange spiked Cherry topping:
- powdered sugar (for dusting)
- 1 cup sweet cherries (if you're using tart pie cherries, add 1 - 2 tablespoon sugar)
- ½ cup orange juice - freshly squeezed ( 1 orange)
- zest of 1 orange (Optional)
- 1 tablespoon Orange Liquor (Optional) - such as Cointreau, or Grand Marnier
- 2 tablespoon cornstarch
Instructions
Pancake Batter:
- 1.) Place a 9" or 10" (European measurement: 23 - 25 cm umfang) cast iron skillet in the oven and preheat oven to 425 °F 2.) In a bowl combine eggs, milk and vanilla. Whisk until smooth.3.) Add flour, sugar and salt. Mix all together.4.) Once the skillet is hot, remove from the oven, place 3 tablespoons butter - let it melt. Carefully (the butter may spatter) pour the pancake batter into the pan. Make sure it is all spread out, and immediately place back in the hot oven.5.) Bake the pancake until it becomes puffy and golden brown. It will take about 15 - 18 minutes. At 15 minutes keep your eye on it. The center may still look custardy, but this is how it's supposed to be.Note: After you take the skillet out of the oven, the pancake will almost immediately deflate. Tilt the skillet slightly so that the melted butter can flow to the top.
Original Version topping:
- drizzle the juice of ½ lemon, then dust with powdered sugar. Serve warm
Orange spiked Cherry topping:
- While the pancake is baking: Pour cherries into a small sauce pan, add orange juice, zest, orange liquor (if using) and cornstarch. Stir to combine and bring to a boil. (medium heat)Dust Pankake with powdered sugar. Add a scoop of coconut, or regular whipped cream. Pour cherry topping into the center. Add more fresh fruit if you like. I added a few Strawberries to mine. Serve warm.
Notes
COMMENTS