26 July, 2021
Dutch BabyPosted in : Breakfast, Brunch on by : Christine Tags: pancake
This is what happens when a popover and a pancake have a baby. If you like the eggyness and custardy consistency of crepes and popovers but want something a little more substantial then this is your ‘baby’. They are also easy to make and look really impressive when serving them for brunch in front of your friends. As for toppings you can go sweet or savory see the Notes for suggestions and leave me some of your ideas. (The ‘Baby’ in the pictures is paired with my Bourbon Banana Butter sauce, get the recipe here: http://christinecuisine.com/recipe/bourbon-banana-caramel/ )
|2 - 4 people||5 min|
|Cook Time||Passive Time|
|25 min||45 min|
An eggy cousin of the pancake. This recipe serves 2 - 4 depending on if it is served solo or part of a larger brunch offering.
- 1/2 c flour
- 1/2 c whole milk Don't use less than 2%. Have not tried with nut milk.
- 2 eggs
- 2 Tbl sugar
- 1 tsp vanilla extract Or try almond or orange
- 2 Tbl butter Try half bacon drippings if you have them
- Preheat oven to 425.
- Blend all indigents, except butter, in a blender or with a stick blender until smooth about 10 seconds. Using a blender will ensure a smooth consistency you can't get by hand mixing. Scrape down the sides of the container and blend for an additional 10 seconds.
- Let the mixture rest for 20 - 25 min so the flour can fully hydrate.
- While the batter is hydrating, preheat an 8"-10" oven safe pan. I used a cast iron skillet but you can use a pie plate if that is all you have. The smaller the size the more dense and puffy the pancake. The larger the thinner, more crepe like and not as poofy. I prefer the texture and height I achieve with the 8" pan but make a couple and decide for yourself. They all taste good!
- Once the batter has rested and the pan heated, remove the screaming hot pan from the oven and add the butter. Let it melt and swirl to cover the entire bottom of the pan. As soon as the butter has melted add the batter making sure to cover the pan evenly.
- Bake at 425 for 20 - 30 min in the middle to lower part of the oven. The size pan used will determine the cooking time with the smaller pan taking the longest. The baby should puff up and be nice and brown around the edges. Dark brown is fine here as that makes a nice crispy crust.
- Remove from oven and serve hot with your favorite topping although I have eaten my share at room temp.
- Garnish with fresh fruit and a dusting of powdered sugar for more drama. You can really top it with anything or even make a savory baby, see the recipe notes for more ideas.
When it comes to the pan size matters. A larger pan will make for a thinner pancake with less rise. I like a thicker therefore more custard like pancake so used a smaller pan. The higher sides also help with the rise.
If you want to add fruit slice it and add to the bottom of the pan before pouring in the batter. If you place it on top it will impede the poof. Sliced fruit like nectarines or apples are a good choice. Don't over crowd the pan, keep it simple.
In the pictures I made a bourbon banana caramel to top it with. Get the recipe here:
Jam makes a tasty topper.
You can make a savory baby by adding some chopped fresh leafy herbs to the batter like thyme, cilantro or tarragon. Omit the vanilla and sugar and add a pinch of salt and crack of pepper. Top with some finely grated cheese and diced ham, crumbled bacon or chorizo when t comes out of the oven.
Sliced sauteed mushrooms in the bottom of the pan or other veg work well with a savory baby. Just make sure that the veg are at least par cooked to remove the water content, you don't want a soggy bottom baby! Also don't overcrowd the pan, less is more.
Save adding cheese until it comes out of the oven then sprinkle on finely grated cheese so it melts nicely.