I get so thrilled trying out new recipes and this one is extremely special because I celebrate 1 year of Happy Blogging today! Wow…My Culinary Saga is 1 year old already 🙂 Time flies by like a breeze when you do what you love, isn’t it?! And I cannot tell you how much I have grown to love doing this and sharing recipes with you all. Thanks to all the adoration and friends I have made through the journey of blogging. Each one of you is special and the best at what you do. Keep rocking!!
I want to thank Natascha@Natascha’s Palace for coming up with this unique challenge and hosting a Pancake Party. And thank you Lin @ Lin´s Recipes for judging this challenge. You are a star! We have new and unique pancakes from all over the world for this party and I am making Dutch Baby Pancakes! I’m so excited! I’ve never made a Dutch Baby Pancake before. Have only watched stunning videos of it on Youtube and wow when they puff up!
I read this online – and I loved how it well it described this beautiful dish.
‘If a popover and a pancake fell in love, this baby would be their baby.’
Hehee.. cute isn’t it? 🙂
Also known as German Pancakes or Dutch Puff, this basically looks like a popover or Yorkshire pudding but that is sweet. It is so simple to assemble, and can be whisked together in a blender, poured into a hot skillet and baked in the oven. Not only is it simple to put together, but it requires ingredients already available in your regular pantry. This puffed up pancake is so spectacular hot out of the oven. You will love making this one. Each pancake has a mind of it’s own and forms a unique puff different each time. It more or less looked like a giant inverted mushroom to me. The pancake deflates soon enough when taken out from the oven so make sure you are ready to dig right in! Use an oven proof skillet or a cast iron skillet – that works best 🙂
Traditionally this is served with butter, lemon and icing sugar – but the variations are endless. The texture is crisp yet soft inside – serve with chocolate sauce and fresh fruits and you are in for a true treat and a breakfast fit for a king!
3 tbsp or 45g butter
1 tbsp or 15g granulated sugar, optional
½ cup or 150ml milk, room temperature
½ cup or 75g plain flour
1 tsp baking powder
3 large eggs, room temperature
1 tsp vanilla extract
a pinch of salt
150g good quality dark chocolate
125g strawberries / raspberries
50g slivered almonds
Icing sugar, to serve
- Preheat the oven to 200˚C
- In a mixing bowl or a blender whisk together the milk, flour, baking powder, eggs, vanilla extract and salt until it becomes a smooth batter. Add sugar if you like it. Since I was serving this with chocolate sauce, I skipped it in the batter.
- Heat an oven proof skillet or a cast iron skillet over high heat. Make sure the pan is really hot before you pour in the batter. The secret to a show-stopping Dutch baby is a hot skillet. Add in one tablespoon of the butter. Allow the butter to melt and bubble and while it’s hot pour half the batter into the centre of the pan.
- Now place the pan on the middle shelf of the oven and bake for 12-15 mins until the pancake has risen and become golden.
- While the pancake is the oven, melt the dark chocolate and set aside or you could use Nutella instead 🙂
- Remove the pan from the oven and serve the pancake while still hot with a drizzle of dark chocolate, berries, almonds and a generous dusting of icing sugar.
- Serve hot 🙂
P.S : Remember to have your gloves on at all times – the skillet can be really hot to burn your hands. I managed to burn myself with the excitement of getting the pan to the table and clicking pictures right away! 🙂
Natascha, Lina and all my lovely readers there, I do hope you love this recipe and give it a try.
Have a lovely week ahead and remember to visit and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.
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Love & Hugs,