Thursday, 5 April 2018

Dutch Baby Pancakes

MEGA BLOGGING MARATHON - APRIL 2018
#87TH BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST

DAY 4

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper."


   Today for breakfast is D for Dutch Baby Pancakes. Before we go to the recipe, let me assure you it has nothing to do with the country Netherlands or the Dutch. These pancakes, also called German pancakes, A Bismarck or even Dutch puffs were made first by Victor Manca in his cafe in Seattle, North America. His daughter named them Dutch Baby Pancakes where perhaps her pronunciation of Deutsch sounded more like Dutch. The confusion now is whether they originate from USA or Germany. Either way, its my contribution for an International Breakfast Dish.


   These pancakes are made using flour, egg, milk, sugar, vanilla and cinnamon.  Usually served with some squeezed lemon, sugar and butter or fresh fruits. These days there are many options to serve these baked pancakes, like fresh fruit sauces, chocolate sauce or even fresh cream. It can also be served with some bacon or ham or any other breakfast meat.  The pancake is poured into a hot cast iron pan and baked. It puffs up like a popover and deflates as soon as you remove it from the oven.


Instead of one big pancake, I decided to make mine in a muffin tray to make individual portions.It was such a delight to see the pancakes puff up. I got so excited that I forgot to take a photo. However took one as soon as I got the pan out of the oven. They begin to deflate immediately. Some of the dutch babies came out pretty good with a cavity in the middle to add the fruit or sauce. Some were a little thick so hardly had any space for the fruit or sauce. However, that didn't stop us from enjoying the warm mini dutch baby pancakes. Next time I'm definitely going to try and make the big one. 







all puffed up



DUTCH BABY PANCAKES  

1 big pancake which serves 4 or 12 mini ones

¾ cup plain flour ( all purpose flour)

4 large eggs
¾ cup warm milk
1 tbsp sugar
 ¼ tsp salt
2 tbsp melted butter
1 tsp vanilla extract
½ tsp cinnamon powder

extra 2tbsp of melted butter for brushing the pan


For serving:

Fresh fruit of your choice
powdered sugar

For the Blueberry Sauce:

1 cup blueberries (fresh or frozen)
3 tbsp sugar
1 tsp cornstarch or cornflour
3 tbsp water
1 tsp lemon juice

Preparation of the Blueberry Sauce:

  1. Since I didn't have any frozen or fresh blueberries I used dried ones.
  2. I soaked the blueberries in enough water to cover them for 1 hour.
  3. Drain out most of the water.
  4. Put the berries in a pan. 
  5. Add sugar(don't need if you're using dried blueberries)and cornstarch.
  6. Mix well.
  7. Let it cook on low heat till the berries become soft and the sauce thickens.
  8. If you're using frozen or fresh berries no need to soak them. Just add the rest of the ingredients and cook it till becomes a little thick and the berries become soft.
Preparation of Dutch Baby Pancakes:
  1. Preheat the oven to 200°C with the pan (cast iron one or any thick based pan or muffin tray) in the oven.
  2. Add all the ingredients of the pancake in a blender jug and process till you get a smooth batter. Leave the batter in the jug.
  3. When the oven has reached the correct temperature remove the pan.
  4. Quickly brush it with the melted butter using a pastry brush.
  5. Once again process the pancake batter for a few seconds.
  6. Pour into the pan. If using muffin tray, pour the batter half or one third of the way in each cup.
  7. Place the pan or muffin tray in the oven and bake.
  8. For mini ones it will take 15-18 minutes and for a big one about 20-25 minutes.
  9. They should puff up and become golden brown.
  10. Remove the pan or tray from the oven. They will deflate immediately.
  11. Add fruit or fruit sauce. Sprinkle some powdered sugar over it and serve.


  12. A-Z breakfast Dishes:

    A - Apple Aebleskiver - Denmark
    B - Baghrir - Morocco
    C - Changua - Colombia

    Check out what other Blogging Marathoners have made for Day 4:
       
       
       
Tips:
  • Use any fruit of your choice to make the sauce.
  • They can be served with only fruit or make it a savory option by adding some bacon, ham or sausages.
  • To make one big one use a cast iron pan, or any thick based oven proof pan, a cake tin or a casserole dish. Put it in the oven to heat it up. Brush with melted butter and pour the batter. 

Sending this recipe to the following event:



14 comments:

  1. I do the same for pooris. I enjoy seeing my pooris puffing and miss taking pictures. ;-) Life of food blogger. These baby pancakes are great loved your idea of making them as mini pancakes. Ideal for portion control.

    ReplyDelete
  2. wow these pancakes looks fantastic dear , Wonderful recipe. And the cavity is perfect to fill the topping isn't it .. Wonderful way to use muffin trays to make these fluffy pancake !!

    ReplyDelete
  3. Very interesting. Tempting pictures for sure. But I wonder if I can substitute 4 eggs in this recipe.

    ReplyDelete
  4. Interesting to know how this pancake got its name. Baked dutch pancake looks amazing and it would be delicious with fresh fruits !!!

    ReplyDelete
  5. Dutch baby pancakes are in my to do list since a long, yours looks damn pretty and very attractive to kick start a day.

    ReplyDelete
  6. That is a great idea to make Dutch baby pancakes in the muffin pan. Perfect for portion control and love how cute those mini Dutch babies look :-)

    ReplyDelete
  7. I haven't tried these beauties yet, but looking at the mini pancakes, I am tempted to try. They are so beautiful..

    ReplyDelete
  8. Mayuri these mini pancakes would make such a wonderful breakfast. i like the way you have served it with fruits to make it more healthy. Great choice.

    ReplyDelete
  9. Nice idea to make them in a muffin pan! The blueberry sauce sounds so delicious and the clicks looks so tempting!

    ReplyDelete
  10. Dutch baby pancakes need no mention. they are always adorable and a hearty breakfast..One of my personal fav!!

    ReplyDelete
  11. Oh gosh those baby pancakes look so sifnul..would love to grab few now!

    ReplyDelete
  12. This is one recipe that I had in mind for D but was not too keen to make the large ones. This is such a wonderful idea to make bite size dutch baby pancakes. I am going to give this a try for sure.

    ReplyDelete
  13. Love the idea of baking the dutch baby in muffin tin Mayuri. They look so soft and pillowy and of course a delicious breakfast meal too.

    ReplyDelete
  14. Looks fantastic mayuri! With all that fruit topping they must make a wonderful and filling breakfast! Nice idea of making them like muffins, portion control and easy to pick them and eat too!

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Thursday, 5 April 2018

Dutch Baby Pancakes

MEGA BLOGGING MARATHON - APRIL 2018
#87TH BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST

DAY 4

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper."


   Today for breakfast is D for Dutch Baby Pancakes. Before we go to the recipe, let me assure you it has nothing to do with the country Netherlands or the Dutch. These pancakes, also called German pancakes, A Bismarck or even Dutch puffs were made first by Victor Manca in his cafe in Seattle, North America. His daughter named them Dutch Baby Pancakes where perhaps her pronunciation of Deutsch sounded more like Dutch. The confusion now is whether they originate from USA or Germany. Either way, its my contribution for an International Breakfast Dish.


   These pancakes are made using flour, egg, milk, sugar, vanilla and cinnamon.  Usually served with some squeezed lemon, sugar and butter or fresh fruits. These days there are many options to serve these baked pancakes, like fresh fruit sauces, chocolate sauce or even fresh cream. It can also be served with some bacon or ham or any other breakfast meat.  The pancake is poured into a hot cast iron pan and baked. It puffs up like a popover and deflates as soon as you remove it from the oven.


Instead of one big pancake, I decided to make mine in a muffin tray to make individual portions.It was such a delight to see the pancakes puff up. I got so excited that I forgot to take a photo. However took one as soon as I got the pan out of the oven. They begin to deflate immediately. Some of the dutch babies came out pretty good with a cavity in the middle to add the fruit or sauce. Some were a little thick so hardly had any space for the fruit or sauce. However, that didn't stop us from enjoying the warm mini dutch baby pancakes. Next time I'm definitely going to try and make the big one. 







all puffed up



DUTCH BABY PANCAKES  

1 big pancake which serves 4 or 12 mini ones

¾ cup plain flour ( all purpose flour)

4 large eggs
¾ cup warm milk
1 tbsp sugar
 ¼ tsp salt
2 tbsp melted butter
1 tsp vanilla extract
½ tsp cinnamon powder

extra 2tbsp of melted butter for brushing the pan


For serving:

Fresh fruit of your choice
powdered sugar

For the Blueberry Sauce:

1 cup blueberries (fresh or frozen)
3 tbsp sugar
1 tsp cornstarch or cornflour
3 tbsp water
1 tsp lemon juice

Preparation of the Blueberry Sauce:

  1. Since I didn't have any frozen or fresh blueberries I used dried ones.
  2. I soaked the blueberries in enough water to cover them for 1 hour.
  3. Drain out most of the water.
  4. Put the berries in a pan. 
  5. Add sugar(don't need if you're using dried blueberries)and cornstarch.
  6. Mix well.
  7. Let it cook on low heat till the berries become soft and the sauce thickens.
  8. If you're using frozen or fresh berries no need to soak them. Just add the rest of the ingredients and cook it till becomes a little thick and the berries become soft.
Preparation of Dutch Baby Pancakes:
  1. Preheat the oven to 200°C with the pan (cast iron one or any thick based pan or muffin tray) in the oven.
  2. Add all the ingredients of the pancake in a blender jug and process till you get a smooth batter. Leave the batter in the jug.
  3. When the oven has reached the correct temperature remove the pan.
  4. Quickly brush it with the melted butter using a pastry brush.
  5. Once again process the pancake batter for a few seconds.
  6. Pour into the pan. If using muffin tray, pour the batter half or one third of the way in each cup.
  7. Place the pan or muffin tray in the oven and bake.
  8. For mini ones it will take 15-18 minutes and for a big one about 20-25 minutes.
  9. They should puff up and become golden brown.
  10. Remove the pan or tray from the oven. They will deflate immediately.
  11. Add fruit or fruit sauce. Sprinkle some powdered sugar over it and serve.


  12. A-Z breakfast Dishes:

    A - Apple Aebleskiver - Denmark
    B - Baghrir - Morocco
    C - Changua - Colombia

    Check out what other Blogging Marathoners have made for Day 4:
       
       
       
Tips:
  • Use any fruit of your choice to make the sauce.
  • They can be served with only fruit or make it a savory option by adding some bacon, ham or sausages.
  • To make one big one use a cast iron pan, or any thick based oven proof pan, a cake tin or a casserole dish. Put it in the oven to heat it up. Brush with melted butter and pour the batter. 

Sending this recipe to the following event:



Pin It

14 comments:

  1. I do the same for pooris. I enjoy seeing my pooris puffing and miss taking pictures. ;-) Life of food blogger. These baby pancakes are great loved your idea of making them as mini pancakes. Ideal for portion control.

    ReplyDelete
  2. wow these pancakes looks fantastic dear , Wonderful recipe. And the cavity is perfect to fill the topping isn't it .. Wonderful way to use muffin trays to make these fluffy pancake !!

    ReplyDelete
  3. Very interesting. Tempting pictures for sure. But I wonder if I can substitute 4 eggs in this recipe.

    ReplyDelete
  4. Interesting to know how this pancake got its name. Baked dutch pancake looks amazing and it would be delicious with fresh fruits !!!

    ReplyDelete
  5. Dutch baby pancakes are in my to do list since a long, yours looks damn pretty and very attractive to kick start a day.

    ReplyDelete
  6. That is a great idea to make Dutch baby pancakes in the muffin pan. Perfect for portion control and love how cute those mini Dutch babies look :-)

    ReplyDelete
  7. I haven't tried these beauties yet, but looking at the mini pancakes, I am tempted to try. They are so beautiful..

    ReplyDelete
  8. Mayuri these mini pancakes would make such a wonderful breakfast. i like the way you have served it with fruits to make it more healthy. Great choice.

    ReplyDelete
  9. Nice idea to make them in a muffin pan! The blueberry sauce sounds so delicious and the clicks looks so tempting!

    ReplyDelete
  10. Dutch baby pancakes need no mention. they are always adorable and a hearty breakfast..One of my personal fav!!

    ReplyDelete
  11. Oh gosh those baby pancakes look so sifnul..would love to grab few now!

    ReplyDelete
  12. This is one recipe that I had in mind for D but was not too keen to make the large ones. This is such a wonderful idea to make bite size dutch baby pancakes. I am going to give this a try for sure.

    ReplyDelete
  13. Love the idea of baking the dutch baby in muffin tin Mayuri. They look so soft and pillowy and of course a delicious breakfast meal too.

    ReplyDelete
  14. Looks fantastic mayuri! With all that fruit topping they must make a wonderful and filling breakfast! Nice idea of making them like muffins, portion control and easy to pick them and eat too!

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.