Start your weekend right with an extra special breakfast that will make you feel like you’re at one of the most popular brunch spots in town. A Dutch baby is baked in the oven instead of on the stovetop and is best described as part souffle pancake and part turnover. The best part? A Dutch baby can be easily customized with your favourite toppings—Anna likes to add orange zest in hers. If you’re feeling extra indulgent, add a dollop of whip cream or a scoop of ice cream once it’s cooled from the oven —we promise not to tell!
Made using baking staples you likely already have at home, this easy and fluffy Dutch Baby pancake from Junior Chef Showdown judge and mentor Anna Olson will become one of your go-to brunch dishes after the first bite.
Anna Olson’s Dutch Baby
Prep Time: 10 minutes
Total Time: 30 minute
Yields: 4 to 6 servings
¼ cup flour
2 Tbsp granulated sugar
1 tsp finely grated orange zest
⅛ tsp salt
⅔ cup 10% cream
¼ tsp vanilla
2 Tbsp melted butter
1. Heat oven to 450°F and place a 9-inch cast-iron skillet in the oven to heat while you prepare the batter.
2. Whisk the flour, sugar, orange zest and salt in a bowl. Add the cream, eggs and vanilla and whisk well. Then, whisk in the melted butter.
3. Pour batter into the heated pan and return to the oven. Bake until puffed and deep golden for approximately 16 to 18 minutes.
4. Serve warm, topped with dusted icing sugar and drizzled with maple syrup and berries.