Very Berry Dutch Baby
It's not that Dutch baby pancakes can't be eaten all year round, but springtime calls for a version that involves fresh berries and lemon!
This recipe celebrates blueberries and strawberries, not different from the strawberry version you can find on the website. If you prefer apples as your fruit of choice, try this one, with salted caramel instead.
As I've stated before, this one of my favourite ways to enjoy pancakes. Like galettes, the free form cakes offer a lot of flexibility to customize and effortlessly appear sophisticated. It's hard not to impress upon serving!
This one is gluten-free; I used oat flour and coconut milk--which adds a delicious flavour tweak to the mix. I also add a bit of coconut sugar, lemon juice, and lemon zest when reducing the fruits to err on the healthy side and enhance the berries natural sweetness and tartness.
Ingredients
3/4 cup oat flour
3 eggs
1 1/2 tablespoons coconut sugar
1 tablespoons melted + 2 tablespoons plant-based butter
3/4 cup warm coconut milk + 1/2 teaspoon lemon juice
2 teaspoons vanilla extract
Pinch of salt
Icing sugar (optional)
Fruit reduction:
1 teaspoon lemon juice
1 teaspoon lemon zest
Mint leaves
1 tablespoon coconut sugar
1/2 cup mixed berries + extra to garnish
1/4 cup water
Instructions
Add the pancake batter ingredients (using the melted butter) to a blender, beat until smooth.
Add the 2 tablespoons of butter to a cast-iron pan over and melt before pouring in the batter.
Bake at 400F oven for 30 minutes.
Prepare the berry reduction. In a saucepan, add the ingredients and heat on low until the mixture begins to thicken and the berries break down, occasionally stirring to prevent the contents from burning. Remove from heat.
Take the Dutch baby out of the oven, allow it to cool for 5 minutes.
Spoon the reduction on top, garnish with fresh fruit, then dust with icing sugar.
Serve with syrup, ice cream, maple syrup, or almond whipped cream.
Salted Caramel Apple Dutch Baby
Across the US where apples are plentiful, the return of autumn brings with it an abundance or spike in popularity of the fruit. It’s the season for picking, and many people indulge in the activity for some family fun. What to do with all your produce?
If you’re someone like me who doesn’t eat 'an apple a day', you’ll want to create some recipes to make use of them!
Apples are great in that not only do they offer a lot of nutrients, but they are versatile and can be used for both sweet and savoury dishes, for any meal of the day. For example, check out my apple muffins and my pork chops and apple skillet.
This recipe is a seasonal update of another on the website suited better for the summer - the Dutch baby! A giant pancake baked in a cast-iron skillet that is an absolute delight to eat. The addition of the apples makes it extra hearty and the perfect addition to the brunch table.
For some additional moisture and more of an apple flavour, substitute one of the eggs for 1/4 cup of apple sauce. Be sure not to leave out the spices, they compliment the apples and truly make it a brunch dish for the fall.
Ingredients
3/4 cup all-purpose flour
3 eggs
2 1/2 tablespoons light brown sugar
1 tablespoon melted butter
5 tablespoons butter
1/2 cup warm almond milk
1 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon cinnamon (2)
1/4 teaspoon nutmeg (2)
1/4 teaspoon cloves (2)
1 scoop crème brûlée ice cream (or whipped cream)
1 teaspoon lemon juice
1 apple, peeled, quartered, decored, and sliced
1/3 cup apple cider vinegar
2 tablespoons dark brown sugar
Pecans (optional)
Icing sugar
Salted caramel:
3/4 cup brown sugar
3 tablespoons butter
Pinch of salt crystals
1/4 cup milk or cream (I used almond)
1/2 teaspoon baking soda
Instructions
Prepare the apples. Toss them in 2 tablespoons of butter, the apple cider vinegar, one serving of the cinnamon, nutmeg, and cloves, and the brown sugar. Simmer for about 10 minutes or until the apples begin to soften. Remove from heat.
Add the flour, vanilla, salt, milk, light brown sugar, eggs, the remaining cinnamon, nutmeg, and cloves, and 1 tablespoon of melted butter to a blender and blend until smooth.
Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium heat until melted.
Pour the batter into the skillet, and gently place apple slices on top - you may have a few remaining you can use later. Bake in a 400F oven for 30 minutes.
While the pancake is baking, make the caramel. Melt the butter and sugar and mix until the sugar has dissolved, for about 2 minutes. Stir in the milk and salt. Remove from heat and add the vanilla and baking soda.
Once the Dutch baby is done, let it cool for about 5 minutes. You will notice that the pancake will be puffed up at first, some of that will go down which is normal!
Serve the Dutch baby warm with ice cream or whipped cream.
Strawberry Dutch Baby
Pancakes! Who doesn't love them for breakfast or brunch?
It's always interesting to divert from the classic and try something different. If you've never had a Dutch baby or 'German pancake' you're missing out. They are soufflé-like and delicious - soft with a slight crunch on the outside. I don't believe you have to drench them on tons of syrup and butter either. Adding fruit and dusting on a little icing sugar is the necessary cherry on top!
This recipe is an ode to strawberries and cream, often touted as an English dessert. Who doesn't love the combination? It works wonderfully in any form.
Ingredients
3/4 cups flour
2 eggs
2 1/2 tablespoons granulated sugar
1/2 cup warm almond milk
1/4 cup apple sauce
1/2 teaspoon almond extract
Pinch of salt
1 rosemary sprig
1 scoop vanilla almond ice cream (or whipped cream)
1 teaspoon lemon juice
Icing sugar
1/3 cup strawberries, sliced
2 tablespoons berry maple syrup
1 tablespoon melted butter + 2 tablespoons butter
Instructions
Add the flour, almond extract, salt, butter, milk, 1 1/2 tablespoons sugar, eggs, and apple sauce to a blender and blend until smooth.
Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium-heat until melted.
Pour the batter into the skillet and place in a 400F oven, bake for 30 minutes.
While the pancake is baking, toss the strawberries in 1 tablespoon sugar, the lemon juice and a rosemary sprig in a small saucepan over medium-heat until a thick sauce begins to form.
Remove from the heat and allow to cool for about 5 minutes.
Serve the dutch baby with the sugared strawberries and ice cream or whipped cream.