Ingredients with Measurements:
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 bananas, sliced
- 2 tablespoons brown sugar
- 2 tablespoons butter
Special equipment needed:
- 9-inch cast iron skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together eggs, flour, milk, sugar, and salt until smooth.
3. Place butter in the preheated skillet and place in the oven for 3 minutes, until melted.
4. Remove skillet from oven and pour in the batter.
5. Bake for 15 minutes, until golden brown and puffed.
6. Meanwhile, in a small skillet, melt 2 tablespoons butter over medium heat.
7. Add the banana slices and brown sugar and cook for 2 minutes, stirring occasionally, until the bananas are caramelized.
8. Remove the Dutch baby from the oven and top with the caramelized bananas.
Time:
Preparation Time: 10 minutes
Cooking time: 20 minutes
Temperature: 425°F
Serving Size: 2-4
Nutritional Information:
Calories: 459
Fat: 22.2g
Carbohydrates: 57.3g
Protein: 8.4g
Substitutions for Ingredients
- Eggs: 2 egg whites or 1/4 cup egg substitute
- Flour: 1/2 cup whole wheat flour or 1/2 cup almond flour
- Milk: 1/2 cup almond milk or 1/2 cup coconut milk
- Sugar: 2 tablespoons honey or 2 tablespoons maple syrup
- Butter: 2 tablespoons coconut oil or 2 tablespoons olive oil
Variations:
- Add 1/4 teaspoon ground cinnamon to the batter for a hint of spice.
- Top with fresh berries or sliced peaches instead of bananas.
- Drizzle with melted chocolate or caramel sauce.
Tips and tricks:
- Make sure to preheat the skillet before adding the butter to ensure even cooking.
- Be sure to watch the bananas closely while caramelizing to avoid burning.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle with chopped nuts or shredded coconut.
- Drizzle with maple syrup or honey.
Garnishes:
- Chopped nuts
- Shredded coconut
- Whipped cream
- Ice cream
Pairings:
- Fresh fruit
- Yogurt
- Bacon
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the Dutch baby is not puffed up, make sure the oven is preheated before adding the batter.
- If the bananas are burning, reduce the heat and stir more frequently.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Keep the cooked Dutch baby refrigerated until ready to serve.
Food history:
The Dutch baby pancake is a classic German-American breakfast dish that originated in the early 1900s. It is believed to have been created by a Seattle-based restaurant owner who named it after the Dutch immigrants who lived in the area.
Flavor profiles:
This dish has a sweet and savory flavor with notes of caramelized banana and butter.
Serving suggestions:
This Dutch baby pancake is best served warm with a dollop of whipped cream or a scoop of ice cream.
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Taste: Sweet, Buttery, Caramelized, Banana, Fluffy, Banana-Flavored