Citrus Dutch Baby Pancake

Are you loving the year of brunch? Maybe you didn’t get the memo: I declared 2019 the year of brunch. Ok, I’ll admit this is a little self-serving. Once I realized how much excitement I gained from creating brunch-inspired dishes, I knew it had to stay around longer than a few weeks.

Change is always good; that’s what we’re supposed to think, anyway. This is the same logic I use when it comes to Valentine’s Day. For many, Valentine’s Day entails a reservation weeks in advance at, most likely, an overpriced restaurant. But why do the same thing you’re “supposed” to do? Brunch is a perfect way to switch up the day and a citrus Dutch baby pancake is exactly what you want to have.

Top down view of citrus Dutch baby in a red skillet on wood surface
Just look at that craggy texture! I love it!

A Dutch baby is really a glorified pancake. And might I just say that it’s glorified for all the right reasons. The entire base of this recipe is simple ingredients you’ll surely have in the pantry: flour, milk (skim is the best and I never say that), butter, and a little sugar.

A piece of citrus Dutch baby pancake on white plate topped with berries and powdered sugar with fork sitting on edge all on wood surface surrounded by oranges

Here are some important tips:

Use skim milk. You should know that I took the hit and tested one version of the recipe with whole milk. I always tote how whole milk has so much better flavor. Over the years, I’ve read a few recipes that claim skim milk is best but passed them off. So I proceeded to make the recipe with whole milk. A flat, ugly, and wholly unappetizing Dutch baby came out of the oven. I used skim milk and voila! A beautiful Dutch baby was born! The high fat makes the batter too heavy and doesn’t work as well. Trust me on this…

A preheated skillet is essential. This recipe is baked at an extremely high heat and this heat sets the crust of the Dutch baby instantly. Once placed back in the oven, the dough crawls up the sides of the skillet.

Top down view of berry coulis sauce sitting in glass jar surrounded by oranges on a wood surface
The silky texture of this berry coulis is the perfect item to drizzle over this Dutch baby topped with berries.

After a few minutes, the sides create a large crater, which is the perfect place to drizzle over a quick berry coulis.

What’s a coulis, you say? Fresh raspberries, blueberries, sugar, orange juice. Cooked, strained to remove the seeds, and served. Easy peasy!

See, doesn’t Valentine’s Day sound a whole lot better?

Watch how to make this citrus Dutch baby pancake:

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Top down view of citrus Dutch baby sitting on wood board surrounded by oranges and berry coulis in container all on white surface

Citrus Dutch Baby Pancake

  • Author: Kaleb Wyse
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 pieces
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

There’s no need to make an ordinary pancake when you can make this extraordinary citrus Dutch baby pancake! The ingredients are quite simple and it’s perfect when topped with a homemade berry coulis sauce!


Ingredients

For the pancake

  • 3 large eggs

  • 2/3 cup skim milk

  • 2 teaspoons orange zest

  • 2 tablespoons orange juice

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 3/4 cup flour

  • 4 tablespoons butter

For the berry coulis

  • 1 cup raspberries

  • 1 cup blueberries

  • 3/4 cup sugar

  • 2 tablespoons orange juice


Instructions

For the pancake

  1. Place a 10-inch high-heatproof skillet in the oven and preheat to 450 degrees Fahrenheit. While the skillet is heating prepare the Dutch baby.
  2. In a blender, combine the eggs, skim milk, orange zest, orange juice, sugar, and flour. Blend on high one minute until completely smooth. Rest the batter in the blender and prepare the coulis (fruit sauce).
  3. When the coulis is made, remove the skillet from the oven and add the butter.
  4. Once the butter is melted, pour the batter in the skillet. Immediately return to the oven.
  5. Bake until the sides have mushroomed above the sides of the pan and the center is golden but still custard-like, 20-23 minutes.
  6. Remove the Dutch baby from the oven and serve immediately with the prepared sauce and fresh berries.

For the berry coulis

  1. In a small saucepan, combine all the ingredients.
  2. Bring to a simmer over medium heat. Slowly cook until the berries burst and release their juices, 5 minutes. Stir to break down all the berries and create a sauce, 3 minutes.
  3. Remove from heat and pass through a strainer to remove all the pulp and seeds. Press the pulp to extract all the juice and set aside.

Nutrition

  • Serving Size: 1 piece
  • Calories: 228
  • Sugar: 24.6g
  • Sodium: 182.2mg
  • Fat: 7.9g
  • Saturated Fat: 4.2g
  • Trans Fat: 0g
  • Carbohydrates: 35.9g
  • Fiber: 1.8g
  • Protein: 4.7g
  • Cholesterol: 85.4mg

Keywords: brunch

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