My mother has been making dutch babies for as long as I can remember. Not that kind of baby, silly, you have such a dirty mind. Just kidding…
Anyway, a dutch baby is what happens when you decide to cross-breed a popover and a pancake. I decided to make one for dinner tonight, because we all know that breakfast in the middle of the night is awesome.
To make it more dinner-y, I whipped up a champagne sauce since we had leftovers from New Year’s Eve, but you can always be traditional and eat your dutch baby with maple syrup (my fave) or fruit preserves. I mean, it’s a fancy ass pancake, you can put whatever the hell you want on it.
This pancake is absolutely the most amazing thing, and you will impress your friends to no end with it. If you have kids, they will freak out when they see it puff up, it’s pretty exciting. I remember being thoroughly convinced my mother was a magician. In fact, I still am, but that’s another story. When it comes out of the oven, it is pretty high, but it falls almost immediately, and ends up looking more like this:
The dutch baby is a beautiful metaphor for life- the love that lasts but a day, the pride that comes before a fall, the candle that burns at both ends, the cosmic blink that is our feeble human existence- ok, I’ll stop. You get the picture. Happy eating!
DUTCH BABY WITH CHAMPAGNE CREAM SAUCE
For the pancake:
- 3 tbs butter
- 2 eggs, and 1 egg white (room temperature)
- 2/3 cup milk (room temperature)
- 2 tbs sugar
- 1/2 cup + 2 tbs flour
- 1/4 tsp salt
- Optional: vanilla, cinnamon and powdered sugar (if you’re having it with syrup for breakfast)
For the sauce:
- 1/3 cup champagne or white wine
- 1/2 cup heavy cream (you can use thickened cream if you can find it)
- salt to taste
- 1 1/2 tbs butter
- 1 tbs lemon juice
- 1 tbs dried sage
- Optional: grated parmesan instead of lemon juice
- Suggested music: Heintje “I love Holland”
Preheat your oven to 400ºF (204ºC). Be sure to use an oven safe frying pan, like all stainless steel or cast iron. Put the 3 tbs butter into your pan and let it melt in the oven. Meanwhile whisk all your ingredients together until it is a smooth and slightly frothy mixture, less than a minute. Remove your pan from the oven, and take 1 tbs of the melted butter out of the pan and whisk it into your mixture. Make sure the rest of the butter is coating the pan, and pour your batter into the pan. Bake for 20 minutes, and serve immediately.
Meanwhile, if you are making the savory sauce, take out a small sauce pan, and over medium heat reduce your champagne until it is about half. Add your cream and simmer, whisking lightly until the sauce has thickened a bit. Add your butter, salt and sage, and continue whisking. Once the butter has melted, and right before the dutch baby is done, you can add the lemon juice. You could also choose to put a little grated parmesan instead of lemon juice if you’re feeling cheesy.
If you want to have the dutch baby without the sauce, you can use powdered sugar, maple syrup, caramel or chocolate sauce, fruit preserves, or you can even just eat it plain. It is really that delicious!