Honey, Cinnamon & Countreau Dutch Baby
ByClaudia | Gourmet Project
- Serves
- 2
Dutch Baby is my foodie find of the month.
I had never tried it before, and now that I have, I made my own gourmet version!
I love the way I linked flavors from the batter to the sauce…
This German pancake is perfect to surprise your friends on a brunch day!
Ingredients
- 1 orange
- 2.5 tablespoon butter
- 3/4 cup 00 flour
- 3 tablespoon brown or coconut sugar
- 1 pinch salt
- 1/2 cup milk
- 2 large eggs
- 1.5 teaspoon cinnamon
- 2 tablespoon Countreau (or other orange liquor)
- 2 tablespoon honey
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Directions
- Step 1
Preheat oven to 180°C. Grate the zest and juice the orange.
- Step 2
Place butter and half of the orange zest in a cast iron skillet (or any pan that goes in the oven); oven until almost completely melted.
- Step 3
Remove 1,5 spoons of the melted butter and set aside. Return skillet to the oven.
- Step 4
Mix together flour, sugar, a pinch of salt, milk, eggs, half of the orange juice, 1 teaspoon of cinnamon and 1 tablespoon of Countreau. Whisk, add the tablespoon of butter and whisk again.
- Step 5
Remove the skillet from the oven (it should be very hot know, check that oven has reached the temperature again) and carefully pour the batter into it.
- Step 6
Bake in the oven for 15- 20 minutes (you will see edges brown and the center puff!).
- Step 7
Meantime baine-marie honey, 1/2 teaspoon of cinnamon, the other half of the orange juice and zest and the other tablespoon of Countreau, stirring occasionally, until creamy (5-10 minutes).
- Step 8
Remove the skillet from the oven, take some good pics of it to post on socials (;-)) and serve the Dutch baby hot with the honey sauce!