I’ve become a bit in love with Dutch Baby Pancakes lately. They’re easy and enjoyable and the ideal brunch splurge for the weekend. This is why I love to whip an extravagant breakfast for the weekends. I’ve been making one a week over the last few weeks. I’ve tried various toppings and ingredients before settling on the Almond Dutch Baby, made with Ricotta and Jam, my favorite combination of a simple and delicious recipe.
What makes Dutch Babies so fun? because anything that grows that massive and fast when baked is fascinating. It also produces a new and hilarious shape each time. Perhaps I’m an oddball, and I’m not sure, but I love it.
WHAT IS A DUTCH BABY PANCAKE?
Consider the Dutch Baby as an amalgamation of crepes and popovers. It’s a giant pancake made in a skillet using eggs and a thin batter that expands with steam while baking. It will deflate after it’s removed from the oven; however, its distinctive shape, which differs every time, remains. The cooked pancake is lighter, more eggy, and less cake-like than typical American pancakes.
WHAT OTHER TOPPINGS CAN I ADD TO A DUTCH BABY?
If you’re not a fan of the ricotta jam-ricotta combo, it’s possible to experiment by adding other ingredients. The classic pairing of maple syrup and butter is always a good idea. However, here are a few other ideas:
Fresh berries
Whip cream
Pecans
Powdered sugar
Hot, buttered apples
Applesauce
Lemon curd
Yogurt
Nutella
DO I HAVE TO USE A CAST IRON SKILLET?
The secret to a large thick, fluffy Dutch Baby is that explosion of heat that occurs as the batter is sprayed onto the hot skillet. This is certain to be ideal by using cast iron. However, ceramic and glass dishes can be used if they are pre-heated. If you decide to use something other than cast iron, warm it in your oven to make it as hot as you can, and then use a round dish approximately 9 to 10 inches in diameter.
INGREDIENTS
Three large eggs ($0.75)
2/3 cup of milk ($0.22)
2/3 cup all-purpose flour ($0.07)
1 Tbsp sugar ($0.06)
1/4 tsp salt ($0.02)
1/4 teaspoon of almond extract ($0.07)
1/4 tsp vanilla extract ($0.07)
2 Tbsp chopped almonds ($0.22)
1 Tbsp Butter ($0.12)
Toppings
1/2 cup ricotta ($0.45)
1/2 Tbsp sugar ($0.03)
A quarter cup of jam (raspberry or any other flavor you like) ($0.03)
INSTRUCTIONS
First, make the batter for some time to warm up to room temperature; mix eggs, milk, sugar, flour, salt, vanilla extract, and almond extract with a mixer. Blend until smooth, and there are no lumps left. The batter should rest at room temperature until it is warm.
Set a 10-inch cast iron pan in your oven, and start heating it to 425oF. The skillet should heat in the range for another 10 minutes after the content has reached the desired temperature.
Take the skillet out of the oven and then add the butter. The butter should be swirled in the skillet, then placed back in the range for 1 minute. After a minute, the butter should begin to brown.
Take the skillet out of the oven and distribute the butter evenly across the bottom and to the pan’s edges (I used a silicone brush to do this). Pour the batter that you have prepared into the hot skillet. Sprinkle the sliced almonds on it.
Bring the hot skillet back to the oven at a high temperature and roast for 20 to 30 minutes or until golden brown and puffy at the edges and in the middle.
When you wait while the Dutch baby is baking in the oven, mix with the other 1/2 Tbsp of sugar and the ricotta. After the Dutch baby is done baking then or add a tablespoon of the sweetened ricotta on the entire pancake, and then top with jam for presentation or cut it into four pieces, and add two tablespoons sweetened ricotta and 1 TBSP jam for each of them.
