Dutch Baby Pancake

Welcome to my Dutch Baby romance, where the star of the show is this amazing batter. The possibilities of flavor combinations that are open to create with a good Dutch Baby batter are endless!

Dutch Baby Pancake Batter

Makes 1 13-inch pan

Listening to: I Don’t Know You by The Marias

65 grams       all-purpose flour

40 grams       butter, softened

20 grams       butter, softened

125 ml           whole milk, room temperature (you can also use nut milk or coconut milk)

4 each           eggs

2 grams         kosher salt

Sweet Toppings: marmalade, honey, maple syrup, fruit compote, powdered sugar, lemon juice, fresh fruit or berries, chocolate shavings or sauce, caramel sauce, you get the gist

Savory Toppings: fresh herbs, sautéed greens, bacon, ham, cheese, caramelized onions, garlicky mushrooms, salad etc.

TO MAKE THE BATTER,

1. Preheat oven to 430F, with your baking vessel of choice inside the oven to preheat as well.

2. Melt the 40 grams of butter in the microwave or a small saucepan. Pour into a blender. Add the milk, eggs, flour, and salt and until smooth.

3. Allow the batter to sit in blender for 20-30 minutes, while the oven preheats. (You can refrigerate the batter in an air-tight container for up to 24 hours. Make sure to bring it to room temperature before using)

4. When the oven and baking vessel are fully heated, carefully remove the skillet or baking dish from the oven.

5. Add the 20 grams of butter and roll it around so it goes up the sides, too. Once the butter is sizzling, pour the batter into the skillet.

6. Place the skillet in the oven for 15 -18 minutes to start. If needed, add an additional 1 to 2 minutes until the edges are deeply golden brown and the centers are just beginning to color

7. With your finishes ready to go, remove the Dutch baby from the oven, slather with butter, and top with whatever tickles you’re fancy. See below for some of my favorite variations!

CARAMELIZED ONION & FETA DUTCH BABY

1. To prepare the batter, follow the original recipe from above, adding to the blender ¼ cup Parmesan cheese and 10 grams of ground black pepper. Preheat the oven.

2. Thinly slice 1 medium onion and mince 1 clove of fresh garlic

3. Melt 25 grams of butter in a skillet over low-medium heat, preferably a cast iron or whichever pan you will be cooking the Dutch baby in.

4. Add the onions and garlic to the skillet, season with salt, and slowly cook until the onions are golden and caramelized.

5. If you have fresh thyme or rosemary, mix in a few leaves and remove from the heat.  

6. Pour the batter into the hot skillet, top with crumbled feta cheese, about 40 grams, scatter fresh sage leaves, and bake for 15 -18 minutes to start. If needed, add an additional 1 to 2 minutea until the edges are deeply golden brown and the centers are just beginning to color

7. When removed from the oven, drizzle with olive oil, garnish with more feta and freshly ground black pepper.

 CARAMELIZED APPLE DUTCH BABY

1. To prepare the batter, follow the original recipe from above, adding to the blender 12 grams of sugar, 7 grams of vanilla extract, 3 grams of ground cinnamon, and a pinch of nutmeg. Preheat the oven

2. Slice one large apple or two small apples thinly

3. Melt 25 grams of butter in a skillet over medium heat, preferably a cast iron or whichever pan you will be cooking the Dutch baby in.

4. Add the sliced apples, sprinkle with 50 grams of dark brown sugar, 5 grams of ground cinnamon, and 7 grams of vanilla extract. Cook, tossing often, until apple is coated and softened.

5. Right before adding the batter, add 20 grams of butter to the pan with the caramelized apples and swirl to spread it.

6. Pour the batter into the skillet and bake for 15 -18 minutes to start. If needed, add an additional 1 to 2 minutes until the edges are deeply golden brown and the centers are just beginning to color

7. Remove from the oven, slather with butter, spread orange marmalade and drizzle with maple syrup. Top with fresh fruit or berries or more caramelized apples.

BANANAS FOSTER DUTCH BABY

1. To prepare the batter, follow the original recipe from above, adding to the blender 12 grams (1 tbsp) of sugar, 7 grams of vanilla extract, 3 grams (1 tsp) of ground cinnamon, and 1.5 grams (1/2 tsp) of nutmeg. Preheat the oven

2. Peel two or three bananas and slice in half length-wise. Set aside.

3. Melt 25 grams of butter in a skillet over medium heat, preferably a cast iron or whichever pan you will be cooking the Dutch baby in.

4. Once the butter is foaming, add the brown sugar and stir to combine. Add the halved bananas, halved side down. Swirl in the pan, then flip the bananas so the flat side of the bananas are facing up.

5. Pour the batter into the skillet and bake for 15 -18 minutes to start. If needed, add an additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color.

6. Remove from the oven, slather with butter, squeeze half a lemon and drizzle with maple syrup. Top with fresh fruit or berries

DUTCH BABY F.Y.I

• It is crucial to have all of your ingredients for the batter at room temperature, the first time I made it, my eggs and milk were cold and affected the rise. The last two times, my ingredients were at room temperature and there were significantly more air bubbles and the Dutch baby was wonderfully billowy.

• Blending helps to make a very smooth batter with no lumps. Resting the batter allows the flour to absorb the liquid, which gives the Dutch baby pancake a better texture

• Make sure your skillet or baking vessel is HOT! A hot skillet helps the pancake puff; creating a crunchy, caramelized edge.

• Dutch baby pancakes puff up as they cook, but will deflate soon after removing from the oven. This is normal and to be expected, do not be deflated by the deflation!

• If you feel like boozing this recipe up, add a splash of rum or brandy to the skillet before pouring the batter in.

• The brown sugar/butter sauce for the caramelized fruits will be absorbed into the Dutch baby as it bakes, so you won't have a sauce at the bottom of the skillet; all the flavor will be in the pancake though!

• I know it is tempting, but don't open the oven door while the Dutch baby is baking. You can monitor its progress with the oven light on and through the glass.

I have been wanting to make and experiment with Dutch baby pancakes for a while now, I just never had the time to test and dissect it, until now.

Dutch baby pancakes, also called German pancakes or Dutch puff, are a wonderful hybrid of a pancake, a crepe, and a popover. Very similar to a Yorkshire pudding in how you must have a preheated vessel and how beautifully it fluffs up while cooking, these babies are highly addicting!

There are tons of Dutch baby recipes within the internet and they are all essentially the same and require the same ingredients. The main differences are the ratios and oven temperature. These ratios finally gave me the puff, texture, and color I wanted, even when using oat milk and even with all the toppings and fillings I added to it!

I tend to get bored quickly with things, but when I find something like this that brings me comfort and happiness, I get attached for a long time. This has definitely become an addiction, and I am officially attached to the feelings I get when I make and eat a Dutch baby. It puffs and grows high in the oven so it ends up with a crusty skin, a super crispy border, and a custardy center. It’s truly remarkable how delicious this is.

Do not be afraid of where your mind will go when thinking of the array of flavor combinations you will come up with as you take your first bite! I have already made these three times, all different, all spectacular…I know yours will be too!

Remember to take a pic of your creation and tag me, that way I can see it and share over my stories!