Whether savoury or sweet, Dutch baby pancakes are easy to make. All you need for this dazzling recipe is an oven-proof skillet (cast iron is best) and a few ingredients – like our Caramel Coffee Creamer. Fluffy and crisp, they’re beautiful served with a variety of toppings. Just invite that special someone over to share them!
Serves
2 portions
Preparation
15 min
Cooking
15 min
Ingredients
3 eggs
125 ml (½ cup) Natrel Caramel Coffee Creamer
125 ml (½ cup) unbleached all-purpose flour
30 ml (2 tbsp.) sugar + 15 ml (1 tbsp.) for the blueberries
1 ml (¼ tsp.) salt
30 ml (2 tbsp.) butter
Icing sugar, to taste
Fresh seasonal blueberries (½ to ¾ cup, to taste)
Fresh basil leaves
Preparation
- Put the rack in the middle of the oven. Preheat oven to 450 °F (230 °C). Place a 9-inch (23 cm) cast iron skillet on the rack and heat for 15 to 20 minutes.
- Put the eggs, Caramel Coffee Creamer, flour, sugar and salt in a large bowl. Using a whisk, mix until the batter is smooth and thoroughly combined. Set aside.
- Using oven mitts, take the skillet out of the oven. Melt the butter in the skillet and pour in the batter. Bake for 15 minutes or until the pancake is fluffy and golden.
- Meanwhile, mix the blueberries with 1 tbsp of sugar. Set aside.
- Top the cooked pancake with fresh blueberries and basil leaves. Sprinkle generously with icing sugar. Serve immediately.
