I enjoy to make miniature versions of food whether its sweet or savory. I’m not sure where that ‘obsession’ came from. It could be that having worked in the commercial food industry for many years, you always prepared food in large quantities or maybe because now its just for the two of us. Whatever the reason …. its fun! I’m sure you are probably quite familiar with the Dutch Baby or German pancake. I have featured them on the blog numerous times over the years.
A cross between a pancake and a crepe, a Dutch baby begins with the thin pancake-like batter which is poured into a hot skillet or an oven proof dish. When the edges of the pancake are brown, it is ready to come out of the oven. The center is perfect for adding sweet or savory ingredients.
The recipe is a basic, universal one that can be adapted in a number of different ways:
- Add berries or other fruit to the batter
- Add different spices such as cinnamon, cloves, nutmeg, cardamom, chai spices, or switch up the extract to use almond, lemon or orange.
- Top with whipped cream, mascarpone, whipped maple butter, jam, peanut/almond butter or a fresh fruit compote.
- To make a savory version, omit sugar & vanilla and add veggies & herbs.
Brion & I are having mini rhubarb Dutch baby pancakes today. Should be good!