This mixed berry Dutch baby is made for weekend breakfast or brunch! Beautifully golden, puffy pancake topped with warm berries and drizzle of honey.
Happy new year folks!
Gosh, it’s been soooo long since I’ve posted here, but I have the best festive break ever and been enjoying spending time with family and friends. Hope you did too?
As it’s January, I feel like I should be posting a super-healthy salad or some sort of a green juice, but decided against it. Why? Because January is hard enough as it is. We don’t need to be punishing ourselves with new diet and exercise regimes, detoxes or hundreds of new year resolutions. Instead, I suggest to take it slowly, eat comfort food (it is winter after all!), and concentrate on small, achievable goals throughout the rest of the year. Speaking of comfort food…
What is Dutch baby?
So what is a Dutch baby? If you live in the UK, the easiest way to explain it- it’s almost like a big Yorkshire pudding. It also goes by names of German pancake or Dutch puff. Dutch baby was invented in Seattle, Washington, and the Dutch in the name comes from Dutch as in Pennsylvania Dutch, meaning it refers to German immigrants in the 17th and 18th century.
Why not call it a pancake then?
Unlike the traditional pancakes, Dutch baby does not include any raising agents in its ingredients. It is also baked in the oven instead of being fried in the pan. They are thicker and bigger than traditional pancakes. In order to make a perfect Dutch puff, you will need cast iron skillet/pan. I’m using two small pans, 20cm in diameter, but you can use one big pan as well. You can also use oven-proof dish or a heavy bottom pan, as long as it doesn’t have any plastic elements, as they may melt in the oven!
How to make Dutch baby?
Start with pre-heating your oven to 220C or 200C for fan assisted ovens. The pan should go straight into the oven, as it needs to be very hot when you pour the batter into it. If the pan is not hot enough, it may result in your baby not raising up.
Firstly, beat the eggs and sugar together using an electric mixer. You can also mix it by hand, from start to finish, it’s just quicker and easier to do it with mixer. Mix it until you have pale, frothy texture, then add the rest of the ingredients and mix some more, until you have smooth batter. It should have consistency similar to pancake batter, but just a little bit thinner.
Using oven gloves (the pans will be very hot!) quickly remove the pan from the oven. Add teaspoon of butter or vegetable oil to the pan, allow it to melt (if using butter), then quickly pour the batter and place the pan back in the oven for about 18-20 minutes. While your Dutch baby is in the oven, prepare the mixed berries.
These babies are super easy to customise!
The great thing about this recipe is that it can be adapted to your liking very easily. You can swap berries for any fruit (apples or peaches work really well), as well as change cinnamon for your favourite spices. Or why not try to create a savoury version? Simply skip the sugar from the recipe. Top the savoury Dutch baby with mushrooms and herbs, or some spinach and garlic or some egg and cheese… possibilities are endless!
As always, let me know in the comments if you tried this, or any other of my recipes, I would love to hear from you!
Have a great week,
This big, puffy pancake is super easy to make and perfect for a weekend breakfast or brunch.
- 3 large eggs
- 1 tbsp caster sugar
- 150 ml milk of choice
- 100 g all-purpose flour
- 1 tsp vanilla paste or vanilla extract
- 1 small pinch of salt
- 1/2 tsp cinnamon
- 2 tsp butter or vegetable oil
- 2-4 tbsp mixed berries frozen or fresh
- 1-2 tsp icing sugar optional
- 1 tbsp honey or maple syrup
Start with pre-heating the oven to 200C (fan). Place the pans straight into the oven.
In a medium bowl, using an electric mixer (you can also do it by hand), beat together eggs and sugar until pale and foamy (about 2-3 minutes).
Add milk of choice, flour, vanilla, salt, and cinnamon and beat together until you have smooth batter (consistency should be slightly thinner than a pancake batter).
Quickly remove your pans from the oven, add a teaspoon of butter or vegetable oil into each pan and swirl it around, allowing it to melt/ cover the surface. Divide the batter between two pans and quickly place back in the oven. Bake for about 18 minutes or until they are golden and puffed up.
To make mixed berry topping, place the berries in a small saucepan over a medium heat for 2-4 minutes until hot and bubbly. You may want to add a splash of water to the saucepan to avoid berries getting burned.
Remove the pancakes from the oven (remember to wear oven gloves!), top with mixed berries, icing sugar and drizzle of honey or maple syrup. Enjoy!
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