Author Notes: 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! —Claudia | Gourmet Project
cup 00 flour
tablespoons brown or coconut sugar
tablespoons Countreau (or other orange liquor)
- Preheat oven to 180°C. Grate the zest and juice the orange.
- 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.
- Remove 1,5 spoons of the melted butter and set aside. Return skillet to the oven.
- 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.
- 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.
- Bake in the oven for 15- 20 minutes (you will see edges brown and the center puff!).
- 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).
- 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!
- This recipe was entered in the contest for Your Best Recipe with Honey