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Why I Love This Citrus Dutch Baby Pancake Recipe
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.
Follow These Tips
Serving & Storage
To serve – Serve immediately, while the Dutch baby is still puffed and golden. Dust with powdered sugar and pour berry coulis over the top or on the side. Slice into wedges right in the skillet.
To store – Store leftover wedges in an airtight container for up to 2 days in the fridge.
Pro 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.
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Citrus Dutch Baby Pancake
Ingredients
For the pancake
- 3 large eggs
- ⅔ cup skim milk
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ¾ cup all-purpose flour
- 4 tablespoons unsalted butter
For the berry coulis
- 1 cup raspberries
- 1 cup blueberries
- ¾ cup granulated sugar
- 2 tablespoons fresh orange juice
Instructions
- Place a 10-inch high-heatproof skillet in the oven and preheat to 450°F.
- While the skillet is heating, make the batter: In a blender, combine the eggs, skim milk, orange zest, orange juice, sugar, salt, and flour. Blend on high for 1 minute, until completely smooth. Rest the batter in the blender.3 large eggs, ⅔ cup skim milk, 2 teaspoons orange zest, 2 tablespoons fresh orange juice, 1 tablespoon granulated sugar, ¾ cup all-purpose flour, ½ teaspoon kosher salt
- While the batter is resting, make 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. 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.1 cup raspberries, 1 cup blueberries, ¾ cup granulated sugar, 2 tablespoons fresh orange juice
- When the coulis is made, make the Dutch baby: Remove the skillet from the oven and add the butter. Once the butter is melted, pour the batter into the skillet. Immediately return to the oven.4 tablespoons unsalted butter
- 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 coulis and fresh berries.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
The Citrus Dutch Baby was a hit for my Mother’s Day Brunch with my 99 year old Mom. She loved it! The berry coulis was the perfect compliment.
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!
Lol! You didnt know the following year was REALLY going to be the year of brunching at home! This looks fabulous!