Sundays are for all day brunching and dutch babies make the perfect brunch menu item. Not only are they filling, they are pretty looking and different from your everyday pancakes. They can also be topped with a variety of things, depending if you are craving a sweet or savoury meal. Personally, I believe pancakes should always be eaten sweet, so i tend to stick to the sweet side. However, feel free to go all out with it depending on what break fast option you want. I thought about making a full english breakfast dutch baby, complete with a sunny side up, baked beans, sausages and bacon but then I decided to opt out last minute.
This quick and easy pancake also known as a German pancake is a sweet popover eat for breakfast by the Germans. Just like any other pancake, it is made from eggs, flour, sugar and milk. It is then baked in a cast iron and topped with fresh squeezed lemon, butter, and powdered sugar, or fruit toppings (traditionally). A basic batter is usually made from 1/3 cups of liquid and flour per egg.
I love how quick and easy these pancakes were. The only ‘work’ required of it is mixing the batter which I did in a food processor. Once the batter is made, all you need to do is pop it in the oven and let the oven do the work. There’s no flipping and turning involved with this one.
These pancakes come out crispy on the edges and super fluffy on the inside. They taste amazing and they are certainly a break from the regular pancakes. Recipe for my dutch baby is as follows
This recipe makes 1
1 egg, large
1/3 cups of all purpose flour
1 pinch salt
1/2tsp vanilla extract
1/3 cups of milk
1 1/2 tbsp butter, unsalted
- Put your iron skillet or frying pan on the middle rack of your preheated oven (400F)
- In a blender, combine all ingredients – not including the butter – and pulse till smooth
- Add butter to preheated skillet/pan and make sure it is evenly coated, then pour in dutch baby pancake batter.
- Bake until golden brown and puffy. Should take about 15-20 minutes.
- Serve with topping of choice.