This recipe was submitted by one of our readers, just like you.
Dutch Baby Pancakes
Dutch Baby Pancakes
"Breakfast is a great deal in our house and we have a different breakfast almost every day, including school times. If we wouldn’t do this, kids would probably get stuck every day to their pretty easy but to me, pretty boring bowl of cereal, pretty easy, right? I’m sure you can come up with tonnes more ideas of toppings and combinations so, will definitely love to hear what these are. These puffed up Dutch baby pancakes of German origins make the perfect breakfast, brunch or lunch whether served sweet or savory and they require only a few ingredients. "
Notes* Reduce the sugar to a pinch or 1 tbsp if you are making these oven pancakes savory.
Serves4
Preparation Time15 min
Cooking Time20 min
Cooking MethodOven
Ingredients
- 1 cup flour
- 4 eggs
- 20 grams butter
- 200 milliliters milk
- 70 milliliters double cream or heavy cream
- 1 tablespoon rum essence or vanilla
- 1 pinch salt
- 5 tablespoons cane sugar
- 1 handful of fresh fruits to sprinkle on top
- 1 medium orange peeled and sliced
Instructions
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Preheat the oven at 210C/475F. Prepare one orange by peeling it and cut into thin slices 1/2cm thickness.
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In a medium size bowl add the flour, salt, sugar and add the eggs and the double/heavy cream.
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Whisk together until it becomes a lump free batter.
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Add the milk slowly and little by little whisking continuously until all used up. You should have a nice pancake batter.
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Place the cast iron skillet on medium fire and add the butter.
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When the butter is beginning to bubble, add the orange slices making sure they do not overlap. Sprinkle the 2 tablespoons of sugar all over the orange slices. Cook for 1-2 minutes.
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Pour the batter into the skillet over the oranges and transfer the skillet into the very hot oven.
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Bake for approximately 15-20 minutes or until the edges will rise and begin to brown.
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Top with desired toppings and serve.
