Cork and Knife
Our new cookbook is out now — and its focus is one of our favorite ingredients: booze! We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop!
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They’re just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
When I tell you I’m currently obsessed with mini Dutch babies, do you picture me chasing a tiny child in wooden clogs through a small European town? As delightful as that sounds, you can rest assured: the children of the Netherlands are safe. [Note from Matt: just in case, though, lock up your kinderen.] I’m actually referring to Dutch Baby pancakes (also known as German (Deutsch, y’see) Pancakes, or a Dutch Puff).
Somewhere between a pancake, a crepe and a popover, Dutch Babies are a cinch to make and absolutely heavenly to eat. They’re also extremely versatile. We filled ours with Matt’s homemade Lemon Curd and a handful of fresh blueberries (but using a good jarred brand wouldn’t be a crime). Once berries are out of season, a squirt of fresh lemon juice and a drizzle of maple syrup would work just as well.
Traditionally Dutch Babies are made in a large cast iron skillet and cut into slices but as soon as we found this pair of 6-1/2 inch ones we knew we wanted to make individual ones. P.S. – I love these pans and can’t wait to make all sorts of goodies in them (Mini potato hash and eggs! Mini berry cobblers! Mini baked eggs in creamy kale!).
Of course you can make a single, large pancake in a 10 inch skillet and divide it up. If you don’t have cast iron (get some!) any heavy-bottomed, oven-safe pan would work. The batter itself isn’t very sweet so it will work with either savory or sweet fillings.
- 3 eggs
- ½ cup (60g) flour
- ½ cup (115g) milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest (1 small lemon)
- Pinch of kosher salt
- 4 tablespoons unsalted butter
- Confectioners suger for dusting (optional)
- ¼ cup homemade lemon curd (or store bought)
- ½ pint blueberries
- Preheat oven to 425º F (220ºC)
- Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
- Place butter in heavy skillets (or a single skillet) and place in the oven until butter has melted (just a few minutes, don’t wander off). Pour half the batter into each pan, return them to oven and bake for 20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancakes from oven, serve individually if using mini skillets, or cut larger Dutch Baby into wedges and top with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.