This Dutch Baby pancake is elegant and easy to make brunch showstopper. An oven baked pancake resembles a Yorkshire pudding, instead of a typical stove top “flap-jack”. Baking at a high temperature gives it nice crispy edges and airy creamy center. Delicious on it’s own simply dressed with a traditional coating of confectioners’ sugar, a pat of butter, and a few squeezes of lemon keeps it light. Here we serve it with a side of blueberry compote for an additional layer of bright sweet flavor. Click here for more info
And for the topping…
Just as simple is our Blueberry compote. Make any type of compote you wish. Our recipe is easily adaptable to many types of fruit. I just had a pint of fresh blueberries handy. I like the warm syrupy sweetness it adds. You could simply use fresh cut fruits, or nothing at all. Get creative! It’s all up to you. The Dutch baby pancake are perfect vehicle for many types of additions and toppings.
Some tips for the perfect Dutch Baby:
HEAT: Most importantly is the proper preheating of an oven proof nonstick pan. I prefer a cast iron high walled pan. Cast iron is a great conductor of heat and therefore, will cook the pancake evenly. When using cast iron having a well seasoned pan is of the utmost importance. Staub or Le Creuset works will this this recipe as well.
LET IT SIT: Just like it’s cousin the Yorkshire pudding, it is a good idea to let the batter ‘relax’ after mixing it. If you are using cold ingredients (such as, milk or eggs) it is also good to let the batter come up to room temperature.
AVOID A SOGGY BOTTOM: The key is to immediately remove it from the heat when finished cooking. Place on a cooling rack for a few minutes to setup but no long enough to get cool.
Want more recipes? https://www.eat-the-heat.com/recipes/
Dutch Baby Pancake with Blueberry Compote and Lemons
Ingredients
Dutch Baby Batter:
- 3 tbsp unsalted butter
- 3 large eggs
- 3/4 cup all purpose flour sifted
- 3/4 cup whole milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract good quality, not artificially flavored
- 1/2 tsp sea salt
- confectioners' sugar for dusting
- lemon wedges for garnish
Blueberry Compote:
- 1 pint blueberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tsp lemon zest
- 1-1/2 tbsp lemon juice
Instructions
- In a large bowl using a hand mixer or food processor mix all the batter ingredients except for the cubed butter, until well incorporated and smooth. Cover with plastic wrap and let sit at room temperature.
- Preheat oven to 425 ℉
- Place dry pain into oven and heat from 20 minutes, place butter into the preheated pan until just melted.
- Remove pan from oven and quickly swirl the butter up the sides of the pan, pour any excess butter into the batter and mix thoroughly.
- Quickly add the batter to the pan, and place the pan back in the oven for 20-25 minutes.
- In the meantime make the blueberry compote; add all ingredients into a small saucepan cover and cook over medium heat mixing occassionally until berries are just bursting and the syrup coats the mix of a spoon. Cover and keep warm.
- The pancake should be puffed up and the edges browned. Remove from oven.
- Transfer pancake from pan to cooling rack for a few minutes, Pancake will deflate at point.
- Garnish with powdered sugar, additional pats of butter, and a few squeezes of lemon juice. Serve warm.
