Orange Zest and Saffron Dutch Baby

15 Oct

They say you live and you learn. I say you cook and you learn.

Ever had a culinary discovery that has blown your mind away and left you wondering why you hadn’t discovered it sooner?  I recently had one of these breakthroughs when I learnt about a “Dutch Baby”.

A Dutch Baby is a German pancake that is a cross between a pop-over and a pancake. It is baked in a sizzling-hot skillet in the oven until the sides of the pancake rise high above the edges of the pan and the center is light and puffy. The base ingredients eggs, flour and milk are always in the proportion or 1: ¼: ¼, so you can easily scale-up this recipe to feed a crowd. And unlike, traditional pancakes you will not find yourself slaving over the stove-top making individual pancakes, the oven will do all the work for you.

The batter is extremely versatile and can be flavored with any combination of flavors you like. I chose saffron as saffron-kissed Malpuas (Indian pancakes) are my weakness. The orange zest pairs harmoniously with the saffron and gives this classic German pancake an exotic twist. This recipe is perfect for breakfast or brunch and if you love it like I do, it may even become a daily tea-time snack.

Orange Zest and Saffron Dutch Baby
Yields: 2-3 servings
Time: Active time:  5 minutes Inactive time: 30 minutes
 
Ingredients:
2 eggs at room temperature (See note)
½ cup milk at room temperature
½ teaspoon saffron
½ cup of sifted all-purpose flour
¼ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 tablespoon orange zest
1 teaspoon sugar
A pinch of salt
2 tablespoons butter
Powdered sugar for topping (See note)

Notes:

  • For the Dutch Baby to be light and fluffy and for it to rise well, it is extremely important that the milk and eggs are at room temperature. Set them out on your kitchen counter one hour before you are going to make this to ensure they come to room temperature.
  • I like to just top this with powdered sugar, but you can get really creative with toppings. Like a pancake you could top this with maple syrup or Nutella or berry compote or any topping you enjoy. The Dutch Baby that comes out of the oven is not sweet, so you will need powdered sugar or another sweet topping to sweeten it.
  • When scaling-up this recipe keep in mind that for every one egg, you need a ¼ cup of flour and a ¼ cup of milk. Also scale-up the added flavorings. The cooking time will also vary based on how much batter you have.

Method:
1) Place a 10 inch oven proof skillet in the oven and pre-heat the oven to 400 degree F (205 degree C). Wait 5-8 minutes before you start preparing the other ingredients. You want the batter to be ready only when the oven is pre-heated as you do not want it sitting around.
2) Warm up the milk in the microwave for 20 seconds (do not over warm it). Add the saffron to this milk, stir well and set aside for 3-4 minutes.
3) In a medium bowl beat the eggs until they are light. Slowly stir the milk into the eggs.
4) Now whisk in the flour, vanilla extract, cinnamon, orange zest, sugar and salt. Make sure you remove all the lumps while whisking.
5) Remove the skillet from the oven (make sure are wearing oven mitts) and place the butter into the hot skillet and swirl it around till it melts.
6) Once the oven is pre-heated pour the batter into the skillet and bake in the oven for 18-20 minutes till it is golden brown on the edges and puffed in the center. If you want it more custardy in the center, then remove it from the oven a little sooner.
7) Remove it immediately after it’s baked and add the powdered sugar or any other sweet topping. Cut it in slices and serve.

2 Responses to “Orange Zest and Saffron Dutch Baby”

  1. Madhavi October 15, 2012 at 6:40 pm #

    Yum! This looks delish! I’ll have to try it out. Awesome work Neha! 🙂

Trackbacks/Pingbacks

  1. On the Tasting Menu: Saffron « Sheila Squillante - November 9, 2012

    […] Orange Zest and Saffron Dutch Baby at Feeding Your Appetite  […]

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