Dutch Baby (German Pancake)

I was running so much this weekend that I did not get to have my traditional Saturday morning breakfast, which usually consists of pancakes or waffles. I went to the gym Saturday morning and ran out the door with a strawberry smoothie. And Sunday I slept through breakfast. I know...I know...it was a long weekend. So this morning I wanted to start my day off with a Dutch baby pancake.

I am not sure why the name Dutch baby bothers me so - but it is quite a delightful and filling breakfast treat. It is extremely simple to make and can be dressed up with powdered sugar, fresh fruits, fruit compotes or with just plain maple syrup. I love the crunchy edges and the soft center...reminds me of eating a funnel cake.

A Dutch baby is also known as a Poffertje, a German pancake, a Bismarck, or a Dutch puff.  It is baked in a cast iron skillet or a metal pan, puffs up during baking, and falls soon after being removed from the oven.

Make sure your ingredients are room temperature if you are cooking your Dutch baby in a cast iron pan or you will crack the surface.

Dutch Baby

2 tbsp sugar
3 large eggs
1/2 c whole milk
1/4 c all-purpose flour
1/4 c whole wheat pastry flour
1 tsp vanilla
1/4 tsp of cinnamon
Dash of nutmeg
Dash of salt
1/2 stick unsalted butter + 1 tbsp unsalted butter

Fruit topping:
1 large apple, cored and cut into 1/2 inch slices
Dash of brandy
1/4 tsp cinnamon
Powdered sugar, for serving (optional)

Place a 10 inch cast iron skillet on the middle rack of your oven and preheat the oven 450 degrees F.

Add the eggs to blender and whisk until pale and fluffy. Blend in the remaining ingredients.

Add 1/2 stick of butter to the cast iron skillet and swirl to melt. Quickly pour the batter into the skillet and place it into the oven, baking the pancake for about 18-25 minutes, until puffed.

As the pancake is cooking, add one tablespoon of butter to skillet and heat it. Add the apples, brandy and cinnamon and cook for about ten minutes, until they caramelize. Once the pancake is finished, pour apples on top and sprinkle with powered sugar.

Dutch Baby (healthy alternative)

2 eggs
2 packets Stevia
1/2 c almond or coconut milk
1/2 c white whole wheat flour (or spelt flour)
Dash of salt
1/8 tsp nutmeg
1/4 tsp cinnamon
2 tbsp melted butter + 2 tbsp more for pan
1 tsp of orange zest
Fresh fruit, for serving (optional)

Place 5 inch cast iron skillet in the middle rack of your oven and preheat to 450 degrees F.

Add the eggs to blender and whisk until pale and fluffy. Blend in the remaining ingredients.

Add 2 tbsp butter to the cast iron skillet and swirl to melt. Quickly pour the batter into the skillet and place it into the oven, baking the pancake for about 18-25 minutes, until puffed.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.