I haven’t posted in a while. I started a new job. I ordered too much off AliExpress for my wedding. I am not winning at life right now.
But breakfast makes things better. So last weekend when Michael was still sleeping, I got up super early and made a caramelised banana Dutch baby. Why? Because I could and I wanted to. And also, I’ve always wanted to make a Dutch baby. Thanks to my parents gifting me a set of cast iron skillets, I can now make Dutch babies whenever I feel like it.
Lots of people don’t know what a Dutch baby is, let me inform you.
A Dutch baby is basically a baked pancake. It was named after the Pennsylvania Dutch who were a group of German-Americans who knew how to make some damn delicious breakfast. Manca’s Cafe in Seattle held the trademarked name until the mid-1950’s when the cafe closed.
So with that little history lesson, let’s have a chat about how you serve a Dutch baby. It’s going to puff up in the oven but a Dutch baby will drop once you open the oven and that’s A-OK. You’re going to get a puffy, crispy side, a tasty middle covered in syrup and cream and depending on your preferences, fruit. You can also make a couple of small individuals or you can make one big Dutch baby like I did. I sliced it up and topped it with cream and maple syrup.
Traditionally it is also topped with icing sugar but that doesn’t really float my boat.
I added caramelised bananas to my Dutch baby but fresh fruit heaped on top make for a great brunch treat.
- 3 Eggs
- 1/2C Self Raising Flour
- 1/2C Milk
- 1TBsp Brown Sugar (2TBsp brown sugar for the bananas)
- 1tsp Ground Cinnamon
- 4TBsp Butter
- 2 Ripe Bananas
- Preheat your oven to 200°C
- Slice your bananas into discs and pop into your skillet with 4TBsp of butter and 2TBsp of brown sugar on a medium high heat. Let the sugar melt into the butter and start to caramelise the bananas.
- In the meantime, mix the eggs, flour, milk, sugar and the ground cinnamon using either a blender or by hand.
- When your bananas are caramelised, pop the pancake batter into the skillet and put the skillet into the oven.
- Let the pancake cook for 15-20 minutes or until baked in the middle.
- Serve with icing sugar, whipped cream, fresh fruit and maple syrup.
This will not be my last Dutch baby. I will be making these for brunches and breakfasts and possibly for desserts too. I’ll be trying loads of different toppings so perhaps I’ll update these photos at some point. They turned out really grainy and horrible because it was early and I probably slept through most of the photographing process.
Have you ever had a Dutch baby? Did you enjoy it? Tell me below cos I’m super nosey.