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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.
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.
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.
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?
More Breakfast Recipes
- Fruit and nut biscotti
- Homemade bakery-style yeast donuts
- Raspberry blood orange coffee cake
- Vegan overnight oats
- Southwestern breakfast burritos
- Egg, ham, and sweet potato casserole
Watch how to make this citrus Dutch baby pancake
Have I Convinced You to Make This Recipe?
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Citrus Dutch Baby Pancake
Ingredients
For the pancake
- 3 large eggs
- ⅔ cup skim milk
- 2 tsp orange zest
- 2 tbsp fresh orange juice
- 1 tbsp granulated sugar
- ½ tsp kosher salt
- ¾ cup all-purpose flour
- 4 tbsp unsalted butter
For the berry coulis
- 1 cup raspberries
- 1 cup blueberries
- ¾ cup granulated sugar
- 2 tbsp fresh orange juice
Instructions
For the pancake
- Place a 10-inch high-heatproof skillet in the oven and preheat to 450°F. While the skillet is heating prepare the Dutch baby.
- In a blender, combine the eggs, skim milk, orange zest, orange juice, sugar, salt, and flour. Blend on high 1 minute until completely smooth. Rest the batter in the blender while you prepare the coulis (fruit sauce).3 large eggs, ⅔ cup skim milk, 2 tsp orange zest, 2 tbsp fresh orange juice, 1 tbsp granulated sugar, ¾ cup all-purpose flour, ½ tsp kosher salt
- When the coulis is made, remove the skillet from the oven and add the butter.4 tbsp unsalted butter
- Once the butter is melted, pour the batter in the skillet. Immediately return to the oven.
- Bake until the sides have mushroomed above the sides of the pan and the center is golden but still custard-like, 20-23 minutes.
- Remove the Dutch baby from the oven and serve immediately with the prepared sauce and fresh berries.
For the berry coulis
- In a small saucepan, combine the raspberries, blueberries, sugar, and orange juice. 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.1 cup raspberries, 1 cup blueberries, ¾ cup granulated sugar, 2 tbsp fresh orange juice
- 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.
Lol! You didnt know the following year was REALLY going to be the year of brunching at home! This looks fabulous!
Hi! I have been making Dutch babies for years. Now I live at 3600 feet and it comes out flat as a pizza! How do I adjust for altitude? Thanks! Love your Wyze!