Hey everyone! It’s Brooke, but obviously you knew that already. If you are still reading our blog, thanks a lot. Hopefully we can get to blogging a little more frequently, and I know we all say that in like every post, but this time, I will try my hardest to even pop in and say hi. Anyway, I wanted to share with you a post that’s mostly pictures, but maybe I’ll add a few words. Also, I noticed that sometimes when I’m reading a blog post, I skip this entire section and get straight to the recipe. Okay, let’s just start… otherwise imma keep blabbing nonsense…… yeah i just realized im still doing it. okay im actually done now…
I got this dutch (baby?) pancake recipe from thekichen.com, so ill link it right now. This is the site and its amazing. just saying. so click on it. after you read this i guess. I hate it when people just link back to the site and make you go back and forth between pages, so im gonna put it here just so that its more convenient.
How To Make a Dutch Baby Pancake
What You Need
1/2 cup all-purpose flour
1/2 cup whole or 2% milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fine salt
2 tablespoons unsalted butter
Powdered sugar, maple syrup, and jam, for serving
Blender or food processor
9- or 10-inch oven-safe skillet
- Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
- Heat the pan and oven: Meanwhile, place the skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 425°F.
- Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
- Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
- Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.
So now that thats done, I’m gonna tell you all my personal touches. I made 3 sauces to go with this. Yes, 3. Some might argue that 3 sauces aren’t necessary (ahem *cough cough* mom) but yes. they all are needed. unless you don’t feel like washing all those dishes. In that case, I understand. I already wrote this part before, but its gone now, so I guess I’ll rewrite it. Maple butter, chocolate ganache, and blueberry compote. For the maple butter, about a 1:3 ratio of unsalted butter to maple syrup heated together in a small saucepan. For the chocolate ganache, i made a little too much, but I used 2/3 cup of bittersweet chocolate and 2 tbsp of nutella. Heat up 2/3 cup of heavy whipping cream in a saucepan and then pour over the chocolate mixture, let it sit for a minute and stir. I had plenty leftover, so I made some chocolate covered gummy bears and some truffles. Finally, I just heated up some blueberry compote that we got from vermont? or maine or something. I can’t remember. I have made it myself, but I ran out, so yeah. Thats it. Insert pictures here.
Can you believe these were taken on my phone? Idk how they look on the page, but on my phone, they were extremely clear. LOOK at dat crust. I took these after it deflated, I know, sad. Also, that cute FAITH mug, Jenna’s sister gave it to my mom as a sunday school teacher gift. Really happy with how the pictures turned out. Anyway, hope you liked this, and yeah. By the way, I made these yesterday and then started to type this post, but half of it deleted, so i’m winging it. Thats all. See you next time at Breakfast at Brooke’s!
seriously though, if you’re reading this, thanks a lot. we appreciate it tons.