Dutch baby pancakes with blueberries, creme fraiche and bluberry compote

May 19, 2020 Published by Dina Leave your thoughts



I enjoy making Dutch baby pancakes now and then. I don’t know why they are called Dutch though. When we were in holland they were no where to be found and whoever I asked, did not know about them. What they have in Holland are the little proffertjes, small round delicious pancakes that you can have all day long.

These are reminiscent of popovers as they puff up in the oven and create a bowl like container that you can fill with whatever you like. They are good sweet or savoury, and I have done them both ways, Today though it is sweet.

I made a quick blueberry compote to go with the blueberries and lightly sweetened creme fraiche (or whipped cream). It was quite delicious so I thought I’d share.



Dutch baby pancakes with blueberries, creme fraiche and blueberry compote

Recipe by Dina Honke
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Pancakes
  • 3 eggs

  • 1/2 cup milk or non-dairy milk

  • 1/2 cup flour

  • 2 tablespoons sugar

  • 2 tablespoons butter

  • Blueberry Compote
  • 2 cups blueberries

  • 2 tablespoons sugar

  • 1/4 cup water

  • Garnishes:
  • Fresh berries

  • Creme fraiche sweetened with a bit of sugar

  • Powdered sugar for dusting

Directions

  • Pancakes
  • Combine ingredients in a blender and blend until smooth.
  • Set aside for 15 minutes to allow flour to absorb the liquids.
  • Heat over to 425F and place two small cast iron skillet in the oven.
  • When ready to cook carefully remove the skillet from the oven, working with one at a time.
  • Brush the hot skillet with the butter working it up the sides of the skillet.
  • Pour 1/4 of the batter into the skillet and immediately return to the oven. continue with second skillet.
  • When the pancake is puffed and golden remove from oven and continue with the remaining batter.
  • Set the pancake aside on a rack.
  • Blueberry compote
  • Place berries, water and sugar in a small pot and bring to a boil.
  • Lower heat and cook until reduced by half and berries are broken down.
  • Remove from heat and sit aside.
  • To Serve
  • Spoon berry compote onto each pancake, top with fresh berries and spoon sweetened creme fraiche or whipped cream on the side.
  • Dust lightly with powdered sugar and serve.





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