Cheerio! Tomorrow is International Pancake Day! Yay! So what do you think about some pancakes for breakfast? Sounds good, right? I can’t think of anything better on a Saturday or Sunday morning. You’ve got some time to relax, no need to hurry cause you don’t have to work and there is enough time to have some nice breakfast at home. If you ever want to serve something special for your friends or loved ones, I suggest making a Dutch Baby like this one here. Conveniently they are big enough to feed a bunch of people ;)
When I was growing up we never had pancakes for breakfast. Pancakes or Pfannkuchen as we say here in Germany, were something we had as a main course – sometimes sweet with some cinnamon sugar or apple sauce but mostly as a savory dish – for example with minced meat sauce or in a soup. I had pancakes for breakfast the first time in the U.S. – guess cause they are pretty common there as a side or main dish for breakfast. If you ever been to the U.S. you probably know IHOP – a place where you can have breakfast all day and pancakes all day. Good ones I have to admit ;)
This Dutch Baby is something you probably do not get in those restaurants – they are specialized in “regular” pancakes. Even though the Dutch Baby is an American invention, it is closer to a German Pancake. The ones in the U.S. are mostly made with baking powder to get thick and fluffy pancakes – the ones here in Germany are normally flat. The Dutch Baby, on the other hand, puffs up like crazy – without baking powder – due to the baking in the oven… but collapses immediately when taken out of the oven ;)
Preparing a Dutch Baby is much less work than making regular pancakes – while the Baby is baking in the oven (sounds weird I know) you can prepare other things – also no stink in the kitchen from frying ;)
To make your pancake day perfect, I skipped regular sugar and used coconut blossom sugar and instead of milk, I used almond drink from Alpro. The blueberries give some extra vitamins on top so you can start the day healthy. If you don’t like blueberries, use raspberries, apple, mango or whatever you like or is available in stores :)
I told you already tomorrow on Feb. 28th is International Pancake Day, so the recipe I created in cooperation with Alpro and KptnCook will also be available in the KptnCook App. Take a look or download the app – they have new delicious recipes every day.
INGREDIENTS / ZUTATEN
1/2 cup (65g) all-purpose flour
2 tbsp. coconut blossom sugar
1/2 tsp. salt
1/2 cup (120ml) almond drink (e.g. Alpro Mandel Original)
2 large eggs
1 tsp. vanilla extract
zest of 1/2 organic lemon
2 tbsp. butter
1/2 cup blueberries
confectioner’s sugar for dusting
65g Mehl (Type 405)
2 EL Kokosblütenzucker
1/2 TL Salz
120ml Mandeldrink (z.B. Alpro Mandel Original)
2 Eier (L)
1 TL Vanille Extrakt
Abrieb von 1/2 Bio-Zitrone
2 EL Butter
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix the flour with sugar, salt, almond drink, eggs, vanilla extract and lemon zest until well combined – make sure you can’t see any bits of flour anymore. Set aside and let rest for 20-25 minutes.
3. When the dough has rested enough, take the skillet or pie dish out of the oven (use oven mitts or a kitchen towel – it is VERY hot!) and place on the stove or a heatproof surface. Add the butter and move the skillet/pie dish to melt the butter and coat the bottom and sides of the skillet/pie dish. Add half of the blueberries (be careful, the fat might not be happy about the blueberries at first) and pour the batter on top – the batter should cover the bottom completely. Place again in the oven and bake for 15-18 minutes. The Dutch baby should be puffed up and lightly browned on top, darker on the sides. Take out of the oven, sprinkle with the remaining blueberries and dust with confectioner’s sugar. Serve immediately with some jam, maple syrup or vanilla sauce.
2. Das Mehl mit dem Zucker, Salz, Mandeldrink, Eiern, Vanille Extrakt und Zitronenabrieb un einer großen Schüssel gut verrühren – es sollte ein glatter Teig entstehen. Zur Seite stellen und 20-25 Minuten ruhen lassen.
3. Sobald das Mehl genug Zeit hatte zum Quellen, die Pfanne oder Pie form aus dem Ofen nehmen (mit einem Topflappen oder Handtuch – vorsicht sehr heiß!) und auf den Herd oder eine feuerfeste Oberfläche stellen. Die Butter hineingeben und schmelzen lassen – dabei etwas hin und her schwenken, damit der Boden komplett mit der geschmolzenen Butter bedeckt ist. Etwa die Hälfte der Blaubeeren dazugeben (vorsicht, hier kann das Fett spritzen) und dann den Teig darübergiessen. Der Teig sollte über den kompletten Boden verteilt sein. Zurück in den Ofen stellen und für 15-18 Minuten backen, bis der Pancake schön aufgeblasen ist und die Oberfläche eine schöne braune Farbe bekommen hat. Herausnehmen, die restlichen Blaubeeren darauf verteilen, mit Puderzucker bestäuben und dann servieren. Schmeckt mit Marmelade, Ahornsirup oder Vanillesoße.
Here is a version of the recipe you can print easily.
- 1/2 cup (65g) all-purpose flour
- 2 tbsp. coconut blossom sugar
- 1/2 tsp. salt
- 1/2 cup (120ml) almond drink (e.g. Alpro Mandel Original)
- 2 large eggs
- 1 tsp. vanilla extract
- zest of 1/2 organic lemon
- 2 tbsp. butter
- 1/2 cup blueberries
- confectioner's sugar for dusting
- Preheat the oven to 425˚F (220°C). Place a 9 inch (23cm) skillet pan or pie dish in the oven and heat up as well. Wash the blueberries and let drain.
- In a large bowl mix the flour with sugar, salt, almond drink, eggs, vanilla extract and lemon zest until well combined - make sure you can't see any bits of flour anymore. Set aside and let rest for 20-25 minutes.
- When the dough has rested enough, take the skillet or pie dish out of the oven (use oven mitts or a kitchen towel - it is VERY hot!) and place on the stove or a heatproof surface. Add the butter and move the skillet/pie dish to melt the butter and coat the bottom and sides of the sillet/pie dish. Add half of the blueberries (be careful, the fat might not be happy about the blueberries at first) and pour the batter on top - the batter should cover the bottom completely. Place again in the oven and bake for 15-18 minutes. The Dutch baby should be puffed up and lightly browned on top, darker on the sides. Take out of the oven, sprinkle with the remaining blueberries and dust with confectioner's sugar. Serve immediately with some jam, maple syrup or vanilla sauce.
- Enjoy baking!
*I have partnered with Alpro and KptnCook to bring you this delicious Dutch Baby. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)