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
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Ingredients
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1
orange
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2.5 tablespoons
butter
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3/4 cup
00 flour
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3 tablespoons
brown or coconut sugar
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1 pinch
salt
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1/2 cup
milk
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2
large eggs
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1.5 teaspoons
cinnamon
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2 tablespoons
Countreau (or other orange liquor)
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2 tablespoons
honey
Directions
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Preheat oven to 180°C.
Grate the zest and juice the orange.
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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.
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Remove 1,5 spoons of the melted butter and set aside. Return skillet to the oven.
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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.
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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.
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Bake in the oven for 15- 20 minutes (you will see edges brown and the center puff!).
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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).
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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!
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