Recipes for coffee pairings: Dutch baby

Do you ever wake up craving fresh pancakes or waffles, but want something new?  The Dutch baby is an easy to make puff pancake that when paired with our Trail Builder blend turns breakfast into a culinary spectacle.  Combining a fresh and warm pastry with sweet fruit, and a bright cup of coffee is a great way to start off your weekend, or spoil yourself on a day off.  Go ahead and get excited, because you’re going to learn that Dutch babies are one of the simplest and most delicious breakfasts you can make!

The Dutch baby, also known as a German pancake, Bismarck, Dutch puff, or my favorite, a Hootenanny, has been around for generations.  Unlike the traditional pancake, Dutch babies are cooked with only one side down in the skillet, allowing the top to puff up in dramatic fashion, like a supersized pop-over.  The result is something that falls in between a pancake and a funnel cake. When topped with fruit and paired with coffee, a Dutch puff becomes a breakfast experience you’ll crave.  

Let’s go ahead and gather up all the ingredients you’ll need, most of which may be in your kitchen already. 

Ingredients

½ cup milk (125 grams)

2 large eggs at room temperature

¼ teaspoon salt

½ cup all-purpose flour (63 grams)

½ stick of butter (4 tablespoons)

Confectioner’s sugar for topping

10 inch cast iron skillet

Directions

Once you have gathered all the ingredients, position the oven rack in the lower third of the oven and preheat to 425*F.  Next, combine the milk, eggs, and salt and whisk until smooth.  Add the flour to the wet ingredients and again whisk until smooth.  Feel free to use your stand mixer if you have one but check the bottom of your bowl to make sure all the ingredients are well combined. 

Butter in the skillet and on the sides

Set the mixture aside and place your cast iron skillet on the stove top over medium heat.  Add the butter to the skillet and evenly distribute while it melts.  Before it starts to bubble be sure to coat the entire pan, including the sides by carefully tilting the pan and letting the butter go up the sides a little.  This prevents the pancake from sticking as it rises up the side of the skillet. 

When the butter starts to gently bubble, pour the batter evenly into the skillet without stirring and allow it to cook for one minute.  After the one minute is up, turn off your stove top and place the skillet into the preheated 425*F oven for 15 minutes. 

Once the 15 minutes is up, lower the heat to 350*F and bake for another 10-15 minutes, until the pancake is golden brown.  Be present for these last 5-10 minutes, as all ovens are a little different, and your Dutch baby may be done sooner than later. 

Dusting with confectioner’s sugar.

Pull the skillet out of the oven, dust with the confectioner’s sugar, slice like a pie, and serve immediately from the skillet with fresh fruit of your choice.  I like to serve with raspberries.  The bright red fruit combined with the richness of the butter and sugar create a balanced and delicious breakfast treat.  Pour yourself a cup of Boil Line Coffee, as the only thing this meal needs now is the perfect cup of joe.

What coffee goes well with a Dutch baby?

Thought you’d never ask!   Pair this meal with the bright and clean flavors of our Trail Builder blend.  The mildness of the Colombian, combined with the fruity flavors of the Ethiopian coffee in this blend go perfectly with the rich, not overly sweet Hootenanny.  Check out our brew guides if you’d like to learn more about brewing coffee at home or want to try a new method.  Now that your belly is full and spirits are high, go out and spread some love into this world!

Share your thoughts