Dutch Baby with muscovado white rum sauce, dark chocolate shavings, banana slices, whipped cream, and toasted walnuts
A Dutch baby pancake, sometimes called a German pancake, is similar to a large Yorkshire pudding. The most crucial part of this pastry is the moment the batter got poured into a sizzling hot cast iron that creates a nice, beautiful crust and then continue to bake in a very hot oven for 20-23 minutes at 220°C. To properly bake your Dutch baby, a good quality butter is in need to make your own clarified butter.
Clarified butter has a smoke point of 230°C, which makes sure your kitchen isn’t full of smoke when you open up the oven to check if your baby is baked (I meant the Dutch baby). It also has a richer, creamier, and more buttery profile. Once a successful Dutch baby is made, all your need is to go wild and creative with your sauce and toppings. Today I went for a rich, pungent muscovado white rum sauce. Top it up with some fresh cut banana slices, toasted walnuts, and chocolate shavings. Finally, dust some icing sugar and add a good dollop of whipped cream.
Recipe (This is for a 10 inch cast iron, 2-3 servings )
160 ml Milk (Room temperature)
80 grams Plain Flour
6 grams Vanilla Paste
3 large whole eggs (Room temperature)
45 grams Clarified Butter
- Preheat oven to 220 °C
- Blend milk, flour, eggs, vanilla paste in a blender until batter is nice & smooth
- Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling.
- Pour batter into the center of the skillet
- Bake in the preheated oven until puffed and golden, 20 to 23 minutes.
Once your Dutch baby is baked, it is practically ready to be enjoyed. When the pancake is baking in the oven, you have a good 20 minutes to prepare your toppings. You can add any fruits your like and a variety of sauce, jam and cream.
Here is the muscovado white rum sauce I created:
100 grams muscovado sugar
100 grams golden caster sugar
120 ml whipping cream
90 grams butter
15ml White Rum
- Make direct caramel with all sugar, but be careful with the temperature because muscovado sugar is dark and can be misleading.
- Slowly, carefully add in whipping cream and stir. Off heat.
- Stir in butter to create a silky, rich texture.
- Stir in white rum.
It is definitely one of the most satisfying breakfast you’ll ever have strongly suggest that you enjoy it almost like a brunch because it will last you happily full quite some time!
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