It’s National Pancake Day!
Happy National Pancake Day! My amazing friend, Jaki, reminded me that this day was coming up so I had to share an awesome pancake recipe to celebrate the day!
Dutch Baby Pancake
Do you hate standing over the stove making an endless stack of pancakes while your kids are gobbling them down and you’re absolutely ravenous?
I do too!
A Dutch Baby Pancake is the perfect solution! It is a large puffy pancake that is baked in the oven. No more standing in front of the stove making individual pancakes!
Have you ever tried or heard of a Dutch Baby Pancake before? They say that this pancake was based off of a German pancake, but was actually introduced in the US in the early 1900s by a family restaurant in Seattle.
The Dutch Baby Pancake puffs up like a cloud and gets golden brown while it bakes. When you take it out of the oven, it does deflate, but that makes a perfect little nook for any toppings you’re going to add.
So what can you do with all the time you have once you get the Dutch Baby Pancake into the oven? You can whip up this super easy Mandarin Orange Curd! This sweet and slightly tart Mandarin Orange curd is such a fresh and flavorful topping for the Dutch Baby Pancake, especially when topped with lots of fresh berries.
Breakfast, Brunch, Lunch or Dinner
This Dutch Baby Pancake is perfect anytime day or night. We’ve had it on a lazy Sunday for brunch, but I could totally imagine making this as an easy breakfast-for-dinner meal too.
My family loved this pancake so much, that my kids asked me to make it again this week! I’m totally happy to do it because I loved this pancake too!
I think you’re gonna love how easy this Dutch Baby Pancake is. Plus the combo of the Mandarin Orange Curd and the berries really take this crowd pleasing pancake over the top!
- 6 eggs
- 1 cup milk of choice
- 5 tablespoons melted butter divided
- 1 tablespoon monkfruit sweetener
- ¼ teaspoon of salt
- 1 cup gluten free flour
- 6 mandarin oranges zested and juiced
- 3.5 tbsp cornstarch
- 4 tbsp agave syrup
- 220 ml coconut milk
- Optional additional toppings: fresh sliced berries such as strawberries and blueberries
Preheat the oven to 450 degrees.
In a medium sized bowl, whisk together the eggs, milk, 4 tbsp of melted butter, monkfruit sweetener and salt till thoroughly combined.
Add in the flour and stir until just incorporated. You don’t want to overmix this batter.
Pour 1 tablespoon melted butter into the bottom of a 11 inch cast iron skillet and swirl around to cover the bottom of the skillet.
Pour the batter into a skillet and bake for 15-20 minutes. The pancake should be puffy and the edges will start to turn golden brown.
Add all ingredients into a small bowl and whisk together thoroughly.
Transfer the mixture to a small saucepan and heat over low heat, stirring frequently, until the mixture thickens and is smooth and glossy.
Remove from the heat and allow to cool until serving your dutch baby pancake. The curd will thicken as it continues to cool.
Cut the Dutch Baby Pancake into slices, top with a spoonful of the Mandarin Orange Curd and some of your favorite berries.
Store the Mandarin Orange Curd in an airtight container in the fridge for up to 1 week.
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