Dutch Baby Pancakes
#87TH BLOGGING MARATHON
THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST
Today for breakfast is D for Dutch Baby Pancakes. Before we go to the recipe, let me assure you it has nothing to do with the country Netherlands or the Dutch. These pancakes, also called German pancakes, A Bismarck or even Dutch puffs were made first by Victor Manca in his cafe in Seattle, North America. His daughter named them Dutch Baby Pancakes where perhaps her pronunciation of Deutsch sounded more like Dutch. The confusion now is whether they originate from USA or Germany. Either way, its my contribution for an International Breakfast Dish.
These pancakes are made using flour, egg, milk, sugar, vanilla and cinnamon. Usually served with some squeezed lemon, sugar and butter or fresh fruits. These days there are many options to serve these baked pancakes, like fresh fruit sauces, chocolate sauce or even fresh cream. It can also be served with some bacon or ham or any other breakfast meat. The pancake is poured into a hot cast iron pan and baked. It puffs up like a popover and deflates as soon as you remove it from the oven.
Instead of one big pancake, I decided to make mine in a muffin tray to make individual portions.It was such a delight to see the pancakes puff up. I got so excited that I forgot to take a photo. However took one as soon as I got the pan out of the oven. They begin to deflate immediately. Some of the dutch babies came out pretty good with a cavity in the middle to add the fruit or sauce. Some were a little thick so hardly had any space for the fruit or sauce. However, that didn’t stop us from enjoying the warm mini dutch baby pancakes. Next time I’m definitely going to try and make the big one.
|all puffed up|
DUTCH BABY PANCAKES
1 big pancake which serves 4 or 12 mini ones
¾ cup plain flour (all purpose flour)
4 large eggs
¾ cup warm milk
1 tbsp sugar
¼ tsp salt
2 tbsp melted melted
1 tsp vanilla extract
½ tsp cinnamon powder
extra 2 tbsp of melted butter for brushing the pan
Fresh fruit of your choice
For the Blueberry Sauce:
1 cup blueberries (fresh or frozen)
3 tbsp sugar
1 tsp cornstarch or cornflour
3 tbsp water
1 tsp lemon juice
Preparation of the Blueberry Sauce:
- Since I didn’t have any frozen or fresh blueberries I used dried ones.
- I soaked the blueberries in enough water to cover them for 1 hour.
- Drain out most of the water.
- Put the berries in a pan.
- Add sugar(don’t need if you’re using dried blueberries)and cornstarch.
- Mix well.
- Let it cook on low heat till the berries become soft and the sauce thickens.
- If you’re using frozen or fresh berries no need to soak them. Just add the rest of the ingredients and cook it till becomes a little thick and the berries become soft.
- Preheat the oven to 200°C with the pan (cast iron one or any thick based pan or muffin tray) in the oven.
- Add all the ingredients of the pancake in a blender jug and process till you get a smooth batter. Leave the batter in the jug.
- When the oven has reached the correct temperature remove the pan.
- Quickly brush it with the melted butter using a pastry brush.
- Once again process the pancake batter for a few seconds.
- Pour into the pan. If using muffin tray, pour the batter half or one third of the way in each cup.
- Place the pan or muffin tray in the oven and bake.
- For mini ones it will take 15-18 minutes and for a big one about 20-25 minutes.
- They should puff up and become golden brown.
- Remove the pan or tray from the oven. They will deflate immediately.
- Add fruit or fruit sauce. Sprinkle some powdered sugar over it and serve.
- Use any fruit of your choice to make the sauce.
- They can be served with only fruit or make it a savory option by adding some bacon, ham or sausages.
- To make one big one use a cast iron pan, or any thick based oven proof pan, a cake tin or a casserole dish. Put it in the oven to heat it up. Brush with melted butter and pour the batter.
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