On a roadtrip up the coast a few years back, Eric and I stopped off in Solvang, an adorable little Danish town outside of Santa Barbara. I ordered a Danish pancake at a breakfast spot, and it was this extra large, thin, delicious pancake-meets-crepe smothered in powdered sugar. It was heavenly, and when we came back home, I had to know what it was! Well, I discovered that Dutch pancakes, or Dutch babies, are a big thing! I’m pretty sure what I had was more or less one in the same. All that to say, I just recently rediscovered this recipe and am now a huge fan of making these babies (see what I did there?) – the perfect brunch main attraction or even a late night snack (not that I would know anything about those …) It’s so easy to whip up, nearly fool-proof and absolutely mouth watering. Every time I make one, I dream up new and interesting toppings that would be fabulous! Berries, chocolate, bananas, nuts, sugar, molasses, jam, curd … you get the picture. So if you’re looking to try something new for breakfast this weekend or you’re hosting Sunday brunch, you’ve got to give this recipe a go.
Recipe:
1 C flour
1 C whole milk
3 eggs
3 TBSP sugar
1 tsp vanilla
1/2 tsp salt
1/4 tsp lemon juice (optional, but recommended if serving with lemon curd)
2 TBSP unsalted butter
Directions:
Heat oven to 400 degrees and heat oven-safe skillet. Melt butter in skillet. Blend other ingredients in the blender until frothy and smooth. Let rest for about 10-15 minutes. Pour into the skillet (with melted butter) and then place in oven for approximately 20 minutes or until pancake is puffed up and golden brown. It should be darker around the edges. Dust with powdered sugar and top with anything that sounds yummy (see above for ideas!) For this one, we chose blackberries, blueberries, lemon curd and dolloped with whipped cream.
Let me know what toppings you choose!
xoxo, Heidi
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