Served with sweet or savoury toppings, these Browned Butter Vanilla Dutch Baby Pancakes make a perfect addition to brunch or dessert.
Browned Butter Vanilla Dutch Baby Pancakes... because waffles are so last Wednesday! OK, I am always down for waffles; I actually prefer them to pancakes. Dutch Baby Pancakes are another story, however.
This is only my second (or maybe fifth) time making this type of pancake and my first time sharing on the blog. I think they are a sweet way to show your mom some love this weekend!
Before ever tasting them, their name is what piqued my interest - Dutch Baby Pancakes. Oddly, there's nothing 'baby' about them and they are supposedly of German origin, not Dutch.
The first time I made them, I was really disappointed to have it deflate almost immediately after removing it from the oven. Those were the days before photos of your food trumped actually eating the food...
Since then, I've tried to snap them in their glorious billowiness, with mediocre success, at best. I think I need a camera that would survive the heat in my oven, or maybe I need to do a better job cleaning my oven glass.
My Browned Butter Vanilla Dutch Baby Pancakes are an adaptation of a basic recipe from Chef Villegas.
I used browned butter in place of regular and decreased the amount, coconut milk in place of dairy, vanilla bean paste in place for nutmeg and orange juice in place of lemon. I also made them in mini pans instead of one large cast-iron - they are just cuter this way!
They are super easy to whip up and would make a wonderful addition to your Mother's Day brunch plans! Only thing missing is dollop of whipped coconut cream!
Happy Mother's Day, ya'll!
Ingredients
Special equipment:
- cast iron or other heat-proof pan(s)
For the pancakes:
- 2 large eggs
- 1 gram vanilla bean paste
- 45 grams cake flour
- 122 grams coconut milk, or dairy
- 43 grams browned butter
- 16 grams confectioner's sugar
- juice from ¼ orange
Toppings:
- fresh fruit of your liking I used mango and strawberry
- confectioner's sugar optional
- maple syrup optional
Instructions
Make the pancakes:
- Preheat the oven to 425°F. Set two 6-inch heat-proof skillets (or one large) on a baking sheet.
- Break the eggs into a medium bowl, add the vanilla paste and lightly whisk with hand whisk, or fork.
- Add the cake flour and coconut milk to the egg mixture and use the whisk to blend until combined, but not smooth.
- Add equal amounts of the browned butter to each skillet and place in the heated oven until melted and foamy.
- Pull the oven rack out partially and quickly pour the batter evenly among both pans. Return rack to oven and bake until the pancakes are brown around the edges and billowing, about 20 minutes (depending on your oven).
- Remove from the oven, sprinkle pancakes liberally with confectioner’s sugar and return to the oven for about 30 seconds, or until sugar has melted.
- Remove from the oven, drizzle with orange juice and sprinkle confectioner’s sugar. Top with fresh fruits, a dollop of whipped coconut or dairy cream and serve immediately.
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