A dutch baby pancake is actually such a simple recipe. I always found these to be quite intimidating before I tried out making them myself. I love the fluffy texture and the dramatic rise of these German pancakes. For this recipe I served the dutch baby pancake with coconut sugar roasted plums, greek yogurt, a drizzle of honey, fresh thyme and orange zest.
I think the most important thing about this recipe is once you put your pancake batter in the oven, and close the door, it is important to not reopen the oven door while it is cooking. This will affect the rise of the pancake which is the most impressive part!
Sugar Roasted Plum Dutch Baby
Ingredients
- 4 red plums *sliced*
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 6 tbsp + 1 tbsp butter
- 3 eggs
- 3/4 cup milk
- 3/4 cup flour
- 1 tsp vanilla paste
- pinch sea salt
- 1 tbsp orange zest
- 1 tbsp fresh thyme leaves
- 3 cups greek yogurt
- 1 tsp vanilla
- 1/2 cup honey
Directions
- Preheat the oven to 450 F. Add your sliced plus to a roasting pan and toss together with the coconut sugar, cinnamon, 1 tbsp melted butter and sea salt. Roast in the oven for about 12-15 minutes.
- While the plums are baking prepare the dutch baby batter by whisking together the eggs, milk, vanilla and then sifting in the flour and sea salt. Whisk until there are no clumps. The batter should be thin.
- In a large sauté pan melt 6 tbsp of butter and then pour in your batter. Place the pan in the oven and close the door. Bake for about 20 minutes. Do not open the door while the dutch baby is baking so you don’t risk it deflating.
- Remove the dutch baby from the oven. Mix together the greek yogurt, vanilla and honey. Spoon the yogurt mixture evenly in the center of the dutch baby. Top with the roasted plums, fresh thyme, and orange zest.
- Slice the dutch baby and serve with an extra drizzle of honey.
