Tomorrow is Mother's Day!
If you are still looking for a tasty breakfast to surprise your mom with a delicious, unusual, homemade breakfast, I have the solution for you: a Dutch Baby - a super simple and really tasty version of the classic pancake. Unlike the well-known classic, however, the Dutch Baby is baked in the oven and not fried individually in a pan. This saves time and nerves! Whether for breakfast or dessert: you're guaranteed not to go wrong with a Dutch Baby.
Contrary to what the name might suggest, this dish does not come from the Netherlands, but from the USA. As the recipe is closely related to the German pancake, the Dutch Baby is also known as the German Pancake.
It was invented in a restaurant in Seattle, where the owner's daughter accidentally understood "dutch" instead of "German". Since then, this type of pancake has been known as the Dutch Baby.
It is still a popular breakfast in the USA today and can therefore be found on many menus. No wonder, when you consider that this pancake simply tastes heavenly. Baking it in the oven turns it a beautiful golden brown and the edges curl upwards towards the end of the baking time. This gives the Dutch Baby its distinctive shape, which distinguishes it from classic pancakes, pancakes and crêpes.
You only need a few ingredients to conjure up this masterpiece. The batter consists of just flour, eggs, salt, vanilla, sugar and milk. The few ingredients are mixed together in a bowl until a smooth, liquid batter is formed.
Now comes the trick that will make your Dutch Baby a success: Place the oven dish in the oven when preheating the oven so that it gets nice and hot. Then just put some butter in the dish, pour in the batter and your oven will do all the rest of the work. After 15 minutes, your perfect breakfast is ready to eat.
Served with fresh berries, some yogurt and crunchy nuts, you have the perfect Mother's Day breakfast for a cozy start to the day together.
If you prefer, you can also serve the Dutch Baby aka "oven pancake" savory. Smoked salmon, sour cream, various vegetables or a mushroom ragout are excellent accompaniments. Scrambled eggs and bacon are also a popular breakfast option.
If you make the Dutch Baby, feel free to rate the recipe below and tag @oatoclock_blog on Instagram so we can see your beautiful creations!
Cooking utensils
- 1 baking dish
- 1 mixing bowl
- 1 hand mixer or food processor
Ingredients
- 2 TSP butter
- 20 g sugar
- 1 pinch salt
- 2 Eggs
- 1 Pck. vanilla sugar
- 85 g Flour
- 125 ml Milk
Essential oils
- Madagascar Vanilla
Instructions
- Preheat the oven to 200 degrees top/bottom heat and place the oven dish in the oven while preheating.
- Place the sugar, vanilla sugar, a pinch of salt and the eggs in a bowl and whisk until frothy. Mix the flour with the baking powder and add to the egg mixture along with the milk. Stir everything together until you have a smooth batter. To enhance the vanilla flavor, add 3 drops of Madagascar Vanilla.
- As soon as the oven has reached the desired temperature, carefully remove the oven dish from the oven using two oven mitts, spread the butter in it and allow it to melt until the base is covered.
- Pour the batter into the tin and then bake in the oven for approx. 15 mins. until golden brown.
- The Dutch Baby tastes best when it's fresh out of the oven. So serve directly with the topping of your choice
Notes
Yoghurt, fruit, nuts, cocoa nibs, chocolate, ice cream, whipped cream, apple sauce, etc. Hearty toppings
Fried mushrooms, various vegetables, scrambled eggs, bacon, herbs, mozzarella, etc. Change the flavor
If the classic vanilla flavor is too boring for you, you can add 2 drops of wild orange or lemon to the batter to give the Dutch Baby a refreshing note. Cooking with essential oils
When cooking with essential oils, you should always stick to the quantities specified in the recipes to achieve the best possible flavor. Essential oils are highly concentrated plant substances. A single drop of an essential oil can add complexity and flavor to a dish. Certain oils are particularly flavorful and effective. To avoid over-seasoning, simply dip a toothpick into the oil and then stir it into the ingredients. Please also note that the effectiveness of the essences decreases from 60 degrees, which is why the oils should be added at the end of the preparation if possible. However, if this is not possible, e.g. when baking, then simply use a few drops of the oil.
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