Oh, the things that can be made with flour and eggs! This morning I treated myself to a Dutch Baby Pancake with a morning twist. This massive skillet pancake has hints of orange, lemon and coconut with a light honey flavor. I call it Sunrise Dutch Baby, because it is a beautiful way to start the morning.
A Dutch Baby Pancake is a big, puffy pancake baked in a cast iron skillet in an oven. What happens is the batter puffs up almost like a popover. This recipe is less on the puffy side, and it has a crispier crust than a traditional Dutch Baby.
Here’s what you’ll need:
1/3 cup sugar
zest from 1 lemon
3 large eggs
2/3 cup milk
2/3 cup all purpose flour
1/4 tsp vanilla extract
1/8 tsp coconut extract
1/2 of an orange, juiced
1 tsp honey, plus more for topping
pinch of cinnamon
pinch of salt
5 tbsp shortening
Begin by preheating your oven to 450 F and placing a cast iron skillet in the oven to preheat as well.
Then, your topping, which will be a combination of lemon zest and sugar. This idea for the lemon sugar topping was adapted by a recipe from Gourmet.com. Zest and entire lemon and mix the zest with 1/3 cup sugar.
In a stand mixer or with an electric mixer, beat eggs until frothy. Then beat in milk, flour, vanilla extract, coconut extract, orange juice, honey, cinnamon and salt.
Carefully remove cast iron skillet from oven and place shortening in the hot skillet to melt. Swirl pan lightly to coat entirely. Then, pour batter into the skillet and place back in the oven for 16-20 minutes. When done, the Dutch Baby will be slightly puffy and golden brown, with the edges slightly raised and crispy.
Remove the skillet when done and top with lemon sugar and drizzle with honey while still hot. Then, slice and serve immediately.
This breakfast or brunch dish is slightly sweet with a light morning citrus taste. I like using shortening because it makes a crispier crust on the pancake, and when sliced you can pick it up and eat it with your hands, you don’t have to treat it like a traditional heavy pancake.