Food blog on scandinavian style food done right.
Dutch Baby with Lemon and Blueberries
Today is Pancake Day in most of the world, and a good excuse for eating delicious pancakes or crepes for breakfast, dinner, dessert or just because.
In Denmark our pancakes are the thin crepes like the french. I love these especially served with jam and ice cream. But there is absolutely nothing wrong with serving them with Nutella and fresh strawberries.
Thick, puffy pancake to die for.
Dutch Baby with Lemon and Blueberries
A Dutch baby is also called a German pancake or Dutch puff. It’s a mix between a pancake, popover and a crepe. The traditional Dutch baby is baked in a cast iron skillet. The Dutch baby puffs up, but deflate as soon as it is taken out of the oven. This dish is not labor intensive, you can easily make this when you have people over for sunday brunch. The Dutch baby hangs out in the oven, and compared to pancakes you don’t have to flip it. The cast iron skillet makes the dish very forgiving too, because it keeps the Dutch baby warm for quite some time.
I like that the Dutch baby is not overly sweet, but if you have a sweet tooth you can always pour some maple syrup over it.
Makes 1 large or 4 small
4 large eggs
1 cup (240 ml) whole milk
1 cup (95 g) all-purpose flour
¼ cup (50 g) sugar
1 lemon, the zest of (grated)
¼ teaspoon salt
½ teaspoon vanilla paste
125 g blueberries, save some for topping
1-2 tablespoons butter
confectionary sugar, for sprinkling
Preheat the oven to 400℉ (205℃). Heat the cast iron skillet over high heat.
Blend eggs, milk, flour, sugar, lemon zest, and salt in a blender.
Add butter to the hot skillet, and pour in the batter, when the butter is melted, and scatter the blueberries on top, (save some for topping).
Put the Dutch baby in the oven, and bake until it's puffed and cooked through for about 20-25 minutes.
Serve the Dutch baby with blueberries and sprinkled with confectionary sugar.
Enjoy!
The Danish version:
4 store æg
240 ml sødmælk
95 g hvedemel
50 g sukker
1 citron, revet skal fra
¼ tsk salt
½ tsk vanilla paste eller kornene fra ½ vanillestang
125 g blåbær, gem lidt til pynt
1-2 spsk smør
flormelis, til pynt
Varm ovenen op til 205℃, og varm støbejernspanden op på komfuret på højeste blus.
Blend æg, mælk, mel, sukker, citronskal og salt i en blender.
Kom smørret på panden, og kom dejen i når smørret er smeltet. Fordel blåbærrene over dejen, og sæt panden i ovnen. Bag den tyske pandekage indtil den er gennembagt og er hævet op, det tager ca. 20-25 minutter.
Server pandekagen med resten af bærrene og et drys flormelis. Du kan også servere pandekagen med ahornsirup.
Velbekomme!