Time: 50 min.
Complexity: easily
Servings: 4

On a lazy Sunday morning, treat your loved ones to this huge, fluffy pancake, which serves four. Unlike regular pancakes and crepes, the batter for the Dutch Baby contains more eggs and is mixed without baking powder or soda. To prepare it, you'll need a seasoned cast-iron skillet. Pour the batter into a well-heated skillet, and the pancake will bake and puff up. When you remove it from the oven, the center will collapse, and this hollow is traditionally filled with various fruit fillings when serving. Try the Dutch Baby with raspberry-orange coulis, which can be made the day before, for a truly special breakfast.

Ingredients:

Raspberry and orange coulis

• 350 g fresh raspberries
• 3 tablespoons of sugar
• 2 tablespoons freshly squeezed orange juice
• 1 tsp vanilla extract
• 0.5 tsp orange zest

Dutch baby

• 3 large eggs
• 3/4 cup whole milk
• 3/4 cup premium flour
• 0.5 tsp vanilla extract
• 1/4 teaspoon salt
• 3 tbsp unsalted butter, cut into 1cm pieces
• Special equipment: cast iron frying pan with a diameter of 25 cm.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

raspberry, sugar, Orange juice, vanilla extract, Orange zest, eggs, milk, premium flour, butter

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Preparation:

Step 1

• Coolie:

  
  In a medium saucepan, combine the raspberries, sugar, orange juice, and vanilla extract and heat over medium-low heat. Cook, stirring frequently, until the raspberries have completely broken down and the sauce has a syrupy consistency, 10 minutes. Strain the mixture gradually through a fine-mesh sieve into a bowl, stirring to remove the seeds. Stir the orange zest into the strained sauce. Serve the coulis warm or chill. The coulis can be refrigerated in an airtight container for up to 4 days.
Step 2

• Dutch baby:

  
  Preheat oven to 230°C and place a 25cm diameter cast iron skillet in the oven for 10 minutes.
Step 3
• Place the eggs in a large bowl and whisk vigorously until foamy. Stir in the milk, then add the flour, vanilla extract, and salt, and whisk. Carefully remove the pan from the oven and add the butter, stirring until it melts and coats the pan. Pour in the batter and immediately return the pan to the oven. Bake until the pancakes are fluffy and golden, 16-18 minutes.
Step 4
• Serve the Dutch baby with raspberry coulis.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.