Dutch Baby

Dutch Baby recipe, made with coconut milk

A Dutch (baby) romance

Even though I get bored pretty fast with things, I can get attached for a long time with anything that brings me comfort and happiness. Things that I know are not going to disappoint me when I need their support have a safe place in my heart. Here goes pancakes and French toasts, my two sweet breakfasts of choice. I’ve been making these two for most of my life, sometimes with a nonchalant approach. They are just there for us in most of our mornings. That’s why I had never paid to much attention to Dutch babies. But friends, this is so good!!!

Dutch baby is an airier and fluffier giant pancake. It puffs and grows high in the oven so it ends up with a crusty skin, a super crispy border but with a custardy crumb. It’s truly amazing how delicious this is. I was kind of upset that I hadn't tried it before. Considering breakfast is my favorite meal of the day, I like to be creative, but you know, inside the box. I couldn’t bear the thought of messing around with my food that time of the day! Now I’m looking forward for the weekend just for this.

Because this batter is so thin and the idea is to appreciate the lightness of it, I don’t like the idea of adding anything to the batter. Also, any additional liquid or texture could affect the puffing process of the Dutch baby. That why I just prefer to sprinkle some powdered sugar on top and add all the fixings I want as toppings; fruits, nuts, seeds, jellies, shredded coconut or anything you like. The only exception is chocolate chips, because we know anything will always be better if you add chocolate.

This is not a super sweet batter so you can create a savory version here as well, with sautéed veggies, sausages or bacon.

There are tons of Dutch baby recipes through the Internet and they are basically the same. The main variations are ratios and oven temperature. These ratios finally gave me the puff and texture I wanted, even when using coconut milk and even after a while outside the oven, because it’s suppose to deflate after you take it out. This one however kept its shape pretty well, even hours after (so perfect for brunch!). I know you will love this dish as much as I do!

Remember to take a pic of your creation and tag me, that way I can see it and share over my stories.

Recipe notes:

1.     It’s very, very, very important that the skillet is super hot. Don’t skip time heating it in the oven. The more time the better.

2.     Technically you can beat this with a whisker but the traditional recipe calls for a blender and with good reason. The way it incorporates air and works the gluten is key in the puffing process of the Dutch baby.

3.     Remember to spread the butter around the skillet and stream the batter slowly but consistently, swirling it across the pan so it ends up evenly distributed.

4.     The idea to serve immediately is more for the wow factor of this blown pancake, but in case of any leftovers you may store them in an airtight container on the fridge and heat in a countertop oven or skillet.

Dutch Baby

Dutch Baby

Butter – 4 TBSP
Coconut milk – ½ cup
Unbleached flour – ½ cup
Eggs - 3
Raw sugar – 1 TBSP
Fine sea salt – ¼ Tsp
Vanilla Extract – 1 Tsp
Powdered sugar to dust on top

Preheat oven to 425°. Place a cast iron or ovenproof skillet for 7 to 10 minutes in the oven.

In the meantime melt the butter in a small saucepan over medium to low heat and keep it warm.

Pour coconut milk in the blender jar. Add the rest of the ingredients and mix for a minute. Using a spoon scrap the bottom of the jar to make sure there’s no dry flour. Close the lid and mix again for an extra 20 to 30 seconds, until you see some bubbles start to form on the surface of the batter.

Using silicon mittens remove pan from the oven. Immediately pour butter and spread to make it evenly distributed. Start pouring the pancake batter slowly but in a constant stream. You may move the jar in a circular motion to distribute the batter as evenly as possible. Using your silicon mittens again place pan in the oven. Bake for 15 to 20 minutes, until puffed and golden brown (my last version was perfect at 17 minutes). Take out of the oven and dust powdered sugar on top. Serve immediately.