For 2 to 4 servings

2 eggs
½ cup flour
½ cup buttermilk
1 tablespoon birch sugar
1 teaspoon vanilla extract
a pinch of kosher salt
4 tablespoons unsalted butter
powdered sugar for dusting

For filling:
¼ cup homemade passion or lemon curd
¼ cup homemade blueberry curd

The Dutch Baby pancakes are puffy and beautifully golden brown. They would always be just right for breakfast, brunch or dessert. The filling might be either sweet or savory. Somewhere between a pancake and a popover, the Dutch Babies are very easy to make and absolutely delicious to eat. I usually make them in many different ways, sometimes I would use regular all-purpose flour, or the whole wheat or spelt flour or flour with the addition of almond meal. These ones here  I made with buttermilk in place of regular one, and the result is fluffy and tangy Dutch Babies. Traditionally Dutch Babies are made in a large cast iron skillet and cut into wedges for serving. But I have many cast iron skillets of various size and have wanted to make individual Babies  for quite some time.  And so, here they are individual Mini Dutch Babies with passion fruit and blueberry curd  just perfect for breakfast.


Peheat the oven to 425 degrees F. Place eggs, flour, buttermilk, sugar, vanilla and salt into a blender and blend until smooth. Place the butter in small and heavy skillets or a single skillet, and heat it on the stove until butter has melted. Pour the batter into each pan, heat the pans up on the stove for a few minutes and then place them in the oven and bake for 20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 325 degrees and bake for a few minutes longer.
Remove  the pancakes from the oven, serve them individually if using mini skillets, or cut a large Dutch Baby into wedges and top with a dusting of confectioners’ sugar and a spoonful or two of the curds.

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