Dutch Baby Pancake with Orange Sauce

After suffering from a serious case of ‘blogger’s block’ for over a year (a curious version of writer’s block), I was fortunately able to jump out of my doldrums after viewing a local San Diego cooking show called ‘Cooking with Styles.‘ Here, combination chef and TV meteorologist, Shawn Styles, presented a dish called Dutch Baby Pancake with Orange Sauce– it was colorful, easy to do and had everything necessary for me to jump back in the kitchen, don my apron, and re-locate my forgotten camera.

What is a Dutch Baby?

A Dutch Baby is a cross between a pancake and a crèpe, however it is easier to make (baked in the oven rather than on the stovetop) and puffs up to make all kinds of interesting shapes. Plus, its texture is light and delicate and is usually adorned with chopped fruit and powdered sugar- perfect for breakfast or a dessert!

In order to make your Dutch Baby Pancake rise, you’ll need to create steam by first whisking enough air into the batter prior to baking. You’ll also need to first heat the empty cast iron skillet for 15 minutes in a very hot oven (425 F.) before adding the batter. These two things will help your pancake to puff up.

Tip: pre-heat your empty cast-iron skillet for 15 minutes before adding the batter. Then swirl the batter along the sides before placing back in the oven for another 15 minutes.

Dutch Baby Pancake after baking for 15 minutes:

Nice and puffy! I know the shape of the pancake can look a little bizarre at times, but it will soon look beautiful after you add the fruit and powdered sugar!

Next, add the fruit and orange syrup to your pancake:

Then dust with powdered sugar:

Yum, I think I’ll have another piece!

Dutch Baby Pancake with Orange Sauce
Print Recipe
Serves: 2 Cooking Time: 1 hour

Ingredients

1/2 cup flour

1 Tbsp sugar

1/4 tsp salt (preferably Kosher)

3 eggs- room temperature

1/3 cup whole milk

1 tsp vanilla essence

4 Tbsps. butter (divided)

For the garnish:

Powdered sugar, strawberries, blueberries, etc

Instructions

1

Prepare the dry ingredients: sift together the flour, sugar and salt in a bowl and set aside.

2

In a separate bowl, whisk together the eggs, milk, and vanilla essence, making sure all lumps disappear. Pass the mixture through a sieve to make sure no lumps remain. Add the egg mixture to the dry ingredients and whisk until smooth- let rest for 15 minutes. After the mixture rests, add 2 Tbsps. of melted butter and stir.

3

While the mixture rests, pre-heat oven to 425 F. Place an 8-10 inch cast iron skillet inside the oven for 15 minutes, remove from oven and add the remaining 2 Tbsps. of butter; swirl butter to coat pan.

4

Add the batter to the pan, swirling it up to the sides to create those puffy edges. Place the pan back into the oven and bake for 15 minutes. The sides of the pancake should puff up but be careful not to let the pancake burn.

5

To make the Orange Sauce: melt 2 tablespoons of butter and 1/4 cup of sugar in a pan over medium heat, stirring until combined. Add the orange marmalade and orange juice, then bring the mixture to a boil. Lower the heat to a simmer and reduce by about a third.

6

To serve, add the sliced fruit to the pancake, add several tablespoons of the Orange Sauce on top, and dust with powdered sugar.