I’m not normally a sweet breakfast person. We’ve discussed this before. Take a look here for the full elaboration on this topic, as well as the recipe for my usual breakfast bowl.
But sometimes, life just calls for a really fantastic, over the top, mix it UP breakfast. And that occasion came knocking this weekend. It was my 33rd birthday. As much as spinach, avocado, and jammy soft-boiled eggs do whet my whistle, I was looking for a little bit of wow factor that day in particular.
Cue: the Dutch baby.
Real talk: I was initially attracted to this recipe because I really dug the name. I am a huge fan of the Dutch (in fact, traveling to Amsterdam solo at exactly this time last year), and I also really enjoy babies. The fact that this name connotes a super thing, crepe-like baked pancake is simply the icing on the cake, if you ask me.
The Dutch baby solves a lot of issues that I have with more traditional pancakes. I often find them thick, heavy, and wholly unappetizing. With this one, you blend up the ultra-thin batter in whatever you have on hand (I used my Magic Bullet), pour it into a blazing hot skillet, and bake it in the oven until it rises up the sides of the pan and starts to turn golden brown.
I’d highly recommend some really high quality butter, pure maple syrup, and generous pinches of Maldon sea salt to finish, but you can go wild – I think that fresh berries, cinnamon and tahini, or even a fried egg and freshly-grated parmesan could be delightful.
I adapted this recipe from The Kitchn and made a few substitutions – feel free to mess with it on your own, with whatever you have on hand. And when in doubt, feel free to reach out and check with me. Happy eating!
Dutch Baby Pancake
- 1/2 cup all-purpose flour
- 1/2 cup cashew milk
- 2 large eggs
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 2 tablespoons unsalted butter
- Maple syrup, Maldon sea salt, butter for serving
Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
Meanwhile, place the ovenproof skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 425°F.
When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 10 to 15 minutes.
You can either serve from the pan or transfer the Dutch baby to a serving platter. Cut into wedges and serve with your favorite toppings.