For several years now, I have gawked and drooled at several Dutch pancakes in Pinterest. While the recipes always looked easy, I was somehow intimated. I was worried that it won’t puff up and all my sweat would go waste. So, even though it’s almost as easy as pancakes, something that I make quite often, it took me quite a while to prepare Dutch baby pancakes.
Some days, I just sit back and think of how my life has changed, how much it has evolved especially after I became a Mom. My priorities are so different now. I was never a morning person and breakfast was always difficult. However, it had improved from a cup of tea to instant oats with some toast. Neither Avyan nor Arvind complained. But for the past few months or so, Avyan started showing disinterest in those boring breakfasts. So, I had to gear up and these days, I am getting quite good at it.
Weekend breakfasts are usually elaborate. We slow down, take time and most often cook together. Avyan sits on the kitchen counter, which freaks me out at times, but I allow with precaution. He loves to crack eggs, mix the batter, use the heavy mortar and pestle to grind the masala for our chai. He is quite the helper.
Last weekend, we made Dutch pancakes and to my surprise, they are easier than I thought. I just threw everything in a blender and the batter was ready. I used the mini pie pans to make individual portions and that came out so beautifully puffed. It barely required any preparation time and the oven did the entire job. With some fresh fruits, maple syrup and sugar dust, it was a perfect lazy weekend breakfast.
- ½ cup all purpose flour
- 1 tablespoon sugar
- pinch of salt
- zest of a large orange or lemon, optional
- 3 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 4 teaspoons butter
- fresh fruits for topping
- powdered sugar for dusting
- maple syrup
- Preheat the oven to 425 F.
- To make the batter, use either a mixing bowl and a whisk or just put flour, sugar, salt, orange zest, egg, milk and vanilla extract in a blender and blend it to a runny smooth batter.
- Put 1 teaspoon of butter in the 4 mini pie pans and put it into the oven to melt. It will take less than 2 minutes, so keep an eye.
- Once the butter is melted, take the pans out and pour the pancake batter in equal amount. Bake it for 20 minutes. It should puff up golden.
- Serve warm, topped with fresh fruit, dusted with powdered sugar and drizzled with some maple syrup on top.