Breakfast is a great deal in our house and we have a different breakfast almost every day. These Dutch baby pancakes are one of them. We try making different breakfasts not only to vary the food but also to make it exciting, especially during school times. Kids would otherwise most likely get stuck to their easy option (pretty boring to me) the eternal bowl of cereal. So easy, right?
Oven, Dutch baby or German pancakes....
What are oven pancakes? Well, these are known as German pancakes or Dutch baby pancakes depending on whether they’re left plain or added fruit or meat, veg etc. They’re so puffy and delicious any way you choose to make them. These are really delicious beauties.
We LOVE breakfasts over here and the variety it’s definitely something that really appeals to us all in this household. It’s probably how we are used to.
We did prepare this Dutch baby pancake for pancake day which is today, hooray so the more pancakes the merrier.
Last Saturday I managed to finally write up the recipe - had to get it done as I have eventually managed to take some pictures too.
Not the best pics but hey, you’ll need to make it and see how good this is. Those that make Dutch baby pancakes regularly know exactly what I’m saying.
It’s hard to capture a Dutch baby pancake and make the best picture as they come out the oven and they look amazing, the next 30 seconds they are all deflated.
They deflate pretty quickly unless you add slightly more flour and less eggs but I like the eggy ones.
Topping ideas for dutch baby pancakes...
The most exciting thing about these pancakes, it’s the actual variety of toppings and combinations that you could make.
Let’s see some topping ideas, shall we?
Well, if you decide to go sweet, here are some ideas.
For the sweet version, toppings or ingredient combinations that I’ve used - from what I recall, arghhh my memory, not the greatest lately but will definitely dig deep into the archives and here’s what I can remember:
- any fruits you like ( all the berries, mango, banana, pomegranate, grapes )
- raspberry or any coulis any jam (for adults I thinner some jam with some brandy and give it a drizzle )
- caramel sauce
- chocolate sauce
- coconut nectar
- lemon juice and sugar
- lemon juice and honey
- seeds (sunflower, flax, pumpkin) for some extra healthy kick
- maple or agave syrup
- apple sauce
- Apple and cinnamon (slice apples sprinkle cinnamon and sugar just like in this recipe replacing the orange - see recipe notes
- banana and rum
- rhubarb and apple
- pears and walnuts
- pineapple and coconut (my top fave)
- Apple and pecan
- grapefruit and maple syrup
- coconut and condensed milk (added to batter)
- kumquats and coconut
These can be made savoury too so here is an idea:
Add a few streaks of bacon fry slightly and pour batter over and add some more eggs, quail eggs are my absolute faves. Don’t forget to add some black pepper and cheese. Mmmm, delicious!
So versatile that I’ve not made these pancakes the same ever. It is hard to make it the same with so much choice and variety of ingredients to choose from. Every time has to be slightly different but I have to say each time it’s simply a delicious choice or combo.
I’m sure you can come up with tonnes more ideas of toppings and combinations so, will definitely love to hear what these are.
Meanwhile, if you like pancakes, here are some more pancake recipes to enjoy.
Dutch baby pancakes
- skillet or a pan
- 1 cup flour (125 g)
- 4 eggs
- 20 g butter (0.71 oz)
- 200 ml milk (6.76 fl oz)
- 70 ml double cream/ heavy cream (2.37 fl oz)
- 1 tbsp rum essence or vanilla
- 1 pinch salt
- 5 tbsp cane sugar
- 1 handful of fresh fruits to sprinkle on top
- 1 medium orange peeled and sliced
- Preheat the oven at 210C/475F. Prepare one orange by peeling it and cut into thin slices 1/2cm thickness.
- In a medium size bowl add the flour, salt, sugar and add the eggs and the double/heavy cream.
- Whisk together until it becomes a lump free batter.
- Add the milk slowly and little by little whisking continuously until all used up. You should have a nice pancake batter.
- Place the cast iron skillet on medium fire and add the butter.
- When the butter is beginning to bubble, add the orange slices making sure they do not overlap. Sprinkle the 2 tablespoons of sugar all over the orange slices. Cook for 1-2 minutes.
- Pour the batter into the skillet over the oranges and transfer the skillet into the very hot oven.
- Bake for approximately 15-20 minutes or until the edges will rise and begin to brown.
- Top with desired toppings and serve. (Mango topping in picture).