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!
- 340 gm (3 cups) rhubarb, diced
- 1/4 cup brown sugar
- 1 Tbsp flour
- 1/2 tsp EACH cinnamon, cardamom & ginger or to taste
Roasted Rhubarb Sauce
- Preheat oven to 350 F.
- In a saucepan, combine rhubarb, brown sugar, flour & spices. Stir until combined. Roast in oven, uncovered, for about 25 minutes or until tender & thickened. Remove from heat & keep warm.
- In a blender, combine pancake ingredients & blend well until frothy. Leave in blender while you prepare muffin tins.
- Preheat oven to 425 F. Place a 12-cup muffin tin in oven.
- When the oven is heated, melt the second 2 Tbsp butter. Remove hot muffin tin from oven & quickly brush bottoms & sides of pan with melted butter. Turn blender on for a few seconds to re-mix batter, then quickly pour into hot muffin cups, dividing equally between 12 cups, filling about 1/2-2/3 full.
- Place in oven & bake for 15-18 minutes, or until puffy & deep golden color. Remove from oven (pancakes will quickly deflate). Place pancakes on serving plates & spoon warm rhubarb sauce in them. Top with a bit of either whipped cream or vanilla ice cream.