Weekend breakfast is becoming my thing now. Don’t ask me to choose between sleep and breakfast, because it’s not easy to choose between these two. I wouldn’t pass any opportunity to wake up late on weekends, in fact I looked forward to getting a complete 8 hours (or more sleep). The problem comes in whenever I start thinking of breakfast before going to bed. Especially when I plan to make this Dutch Baby Pancake. I cannot have a deep sleep, and as soon as I open my eyes (sometimes as early as 6am), I cannot go back to sleep because I get excited thinking of making this Dutch Baby. Look at how beautiful it is? Puff-up and browned to perfection with sweet ripe and fresh fruits on top. Who wouldn’t want to wake up with this?
When I first saw a video about this, it was like love at first sight (it happens a lot to me when it comes to food, which means I basically have so many first food love). I was attracted to the beauty of it, plus it looks really delicious. I was really excited to make. But my big question was what is Dutch Baby anyway?
What is Dutch Baby?
Dutch Baby are also called as German Pancake, so it’s in the family of pancakes. The batter is made using a blender or by manually whisking the mixture. It’s like a crepe batter with light and runny consistency. It’s thicker than crepe but thinner than pancakes and waffles. It has more like a custard base once baked. It’s like a soufflé that puffs up and collapsed in a matter of seconds. This is why if you plan to Instagram it or take a photo of it, you have to be quick to capture the perfect out of the oven puffy and brown look. Unlike pancake and crepe that are cooked on stove top, this one is baked in cast iron skillet in high temperature to allow the batter to rise and puff up. It’s slightly thin but not as thin as crepe, not too sweet and has a prominent egg taste. So basically, it’s a mashed up between crepe, Pancakes and soufflés. But don’t be scared, this is a very easy recipe, even easier than regular pancakes.
There are several ways to serve this, from the very simple butter, sugar and lemon juice, to a more fancy fruit toppings and chocolate or caramel sauce. It’s also great served with ice cream, because everything is better with ice cream and chocolate.
This Dutch Baby are easy to make, even easier than pan cake and waffles. And I guarantee you, there’s less chances that you’re gonna screw up on this. It’s more like a fool proof recipe, so easy you will always get the best looking and delicious Dutch Baby. Let me show you how way it is to make this babies. Let’s get started!
- 1 large room temperature egg
- 2/3 cup room temperature milk
- packed 1/2 cup flour (really pack the measuring cup firmly with flour)
- 4 tbsp sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp butter
- Preheat oven to 425º F (220ºC)
- Add eggs, flour, milk, sugar, vanilla and salt into a blender and blend until smooth.
- Place butter in heavy skillet and place in the oven until butter has melted (just a few minutes, don’t wander off). You can also heat the skillet on stove top. Pour batter into pan.
- Bake for 20 – 25 minutes minutes, or until puffed and side is golden brown.
- Remove from oven, serve individually. Top with a dusting of confectioners’ sugar, toppings and sauce of your choice.
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