Dutch Baby Oven Pancake
Blood Oranges and Blueberries
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German pfannkuchen. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavouring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven.
The “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where “Dutch” is a corruption of the German autonym deutsch.
I look forward to the Blood Orange season with greedy anticipation – they are so sweet and juicy, as well as being a glorious ruby-red. The season in Europe is short, from late January to early March, so I tend to grab them while I can and often buy several kilos for day-to-day eating as well as marmalade making. Blood oranges are low in calories too, so they fit into my 5:2 diet plan and I always keep enough calories back so I can treat myself to one of these beautiful oranges on a fast day.
So, when perusing the recipes over at Shockingly Delicious, my assigned blog for February and the Secret Recipe Club, imagine my delight when I saw Dorothy’s recipe for Dutch Baby Oven Pancake with Blueberries and Blood Oranges. Dorothy is a career newspaper editor currently on hiatus from that dying challenged industry, as she says on her About Me page! She has 25 years of food writing and recipe developing under her belt, and she freelances as a food and financial writer, so expect some wonderful recipes over on her site.
Dorothy has millions of recipes, and here’s just small snapshot of some of them that caught my eye: Sautéed Ginger-Scallion Shrimp, Jalapeno Tuna Macaroni and Cheese, Pear-Vanilla Bean-Nutmeg Butter, Orange Habanero Lamb Burgers and Banana Butterfinger Bundt Cake. But, it was her Amish inspired recipe for Dutch Baby Oven Pancake that won my heart, for three main reasons – I had blood oranges, I used to live in Elizabethtown in Pennsylvania Dutch country and remember these baked pancakes with affection, and I needed a breakfast recipe idea for weekend house guests.
For any British readers, this pancake is similar to a Yorkshire pudding, but with sugar, vanilla and spices added. Mine DID puff up on baking, but I wasn’t quick enough with the camera, so it looks rather flat and forlorn in the photos…….it did taste heavenly however. The addition of the blood oranges and blueberries is inspired and we all loved the sweet citrus overtones that married so well with the blueberries. I sprinkled caster sugar over mine, but Dorothy suggests icing sugar (confectioner’s sugar) and maple syrup for added sweetness.
My adapted recipe is below – I had to convert it from US cups to Metric grams and millilitres. I also decided to omit the nutmeg and increase the vanilla, which worked a treat with the blood oranges ad blueberries. Next time, I may make it with self-raising flour for an extra lift – the texture was light and the edges had a lovely crunch to them which we all liked, but I felt it could have risen more. DO try this recipe, the pancake can be served with all manner of ingredients, such as apples, pears, raspberries, pineapple, mango, blackberries etc, as well as just lemon and sugar. I made this recipe for Shrove Tuesday (Pancake Day) last week, but I won’t wait a full year before I make it again! Thanks Dorothy for this wonderful recipe, Karen
The Secret Recipe Club is a way to not only find but share new blogs. Each month, one member is assigned to another member from their group secretly (hence the name). That person selects a recipe (or more) to make, photograph, and then will draft up a blog post. Everyone in the group posts on the same Monday together and gets to see who had their blog and what recipe(s) they chose. It’s such a fun experience and it’s a great way to get new followers, too. There are always new blogs to discover and our club has plenty to offer.