Pancakes - Horizon Guest House

What exactly is a Dutch baby? A Dutch baby is an oversized puffed pancake which is baked in the oven rather than being fried on the stove top. The Dutch baby likely has its origins in the German Pfannkuchen. The name first appeared in the 1900s when a café in Seattle mistakenly called them Dutch instead of Deutsch! They are also a close relative of the English Yorkshire pudding.

Ingredients

Dutch baby

3 tablespoons butter

3 eggs

¾ cup all-purpose flour

¾ cup milk

1 tablespoon sugar

2 teaspoons pure vanilla extract

A pinch of salt

Confectioners’ (icing) sugar (to dust)

Filling

2 Granny Smith apples

2 tablespoons butter

¼ cup brown sugar

1 tsp cinnamon

¼ cup cranberries (or dried fruit)

The zest and juice of 1 small lemon

Grated fresh nutmeg to taste

A pinch of salt

Instructions

Preheat oven to 400F. Place butter in a large, ovenproof, nonstick sauté pan (10” with slanted sides works best) and place in oven.

In a blender, combine eggs, flour, warm milk (30 seconds in the microwave), sugar, vanilla extract and a pinch of salt. Blend until combined.

Remove the hot pan from the oven. The butter should have melted. Swirl butter around pan to coat entire surface. Pour any remaining butter into the batter and blend. Then pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown at the edges. This takes 20-25 minutes.

While the Dutch baby is cooking prepare the filling. Take two Granny Smith apples, peel, core and cut into thin slices. In a frying pan melt the butter and add all the ingredients except the lemon juice. Sautee until apples are tender. Cover with tin foil to avoid the mixture drying out as it’s sauteed. Add the lemon juice once the mixture is cooked.

Remove the Dutch baby from the oven and remove it from the pan with a spatula. Place on a cooling rack to allow the steam to escape and avoid the pancake becoming soggy. Add the apple and cranberry mixture. Slice the pancake into 8 pieces and serve!

Serve with maple syrup or whipped cream, or simply by itself. How did your Dutch baby turn out? Let us know in the comments below!

Authored by

Clem’s super simple pancakes have been a B&B staple for years. The key to making these pancakes is to allow the mixture to thicken and to add yoghurt or buttermilk (or even sour cream) to help make these pancakes something special.

Ingredients

2 cups of Krusteaz’s Pancake Mix
enough water to make a thick batter
1 teaspoon cinnamon
1 cup of buttermilk (or sour cream, or Greek yoghurt)
Butter for the grill
mashed bananas (optional)

Instructions

1. Start with 2 cups of pancake mix, and then add cinnamon.

2. Add enough water to make a thick batter.

3. Leave the mixture for an hour.

4. Add your choice of dairy (buttermilk, sour cream or Greek yoghurt). Add mashed banana (optional).

5. Add some more water in order to thin the mixture to a heavy cream consistency.

6. Use either an iron skillet or a grill (as pictured above). Heat the grill until it begins to smoke and then add some butter.

7. Pour about 1/2 cup of the batter per pancake. When bubbles form, loosen and then flip. Cook another minute, or until both sides are brown.

Serve with maple syrup and jaboticaba syrup (the jaboticaba berries are grown on the property and the syrup is made here in the Horizon kitchen). How did your pancakes turn out? Let us know in the comments below!

Authored by

Ingredients

Dutch baby

3 tablespoons butter

3 eggs

¾ cup all-purpose flour

¾ cup milk

1 tablespoon sugar

2 teaspoons pure vanilla extract

A pinch of salt

Confectioners’ (icing) sugar (to dust)

Filling

2 Granny Smith apples

2 tablespoons butter

¼ cup brown sugar

1 tsp cinnamon

¼ cup cranberries (or dried fruit)

The zest and juice of 1 small lemon

Grated fresh nutmeg to taste

A pinch of salt

Instructions

Serve with maple syrup or whipped cream, or simply by itself. How did your Dutch baby turn out? Let us know in the comments below!

Clem’s super simple pancakes have been a B&B staple for years. The key to making these pancakes is to allow the mixture to thicken and to add yoghurt or buttermilk (or even sour cream) to help make these pancakes something special.

Ingredients

2 cups of Krusteaz’s Pancake Mix

enough water to make a thick batter

1 teaspoon cinnamon

1 cup of buttermilk (or sour cream, or Greek yoghurt)

Butter for the grill

mashed bananas (optional)

Instructions

Serve with maple syrup and jaboticaba syrup (the jaboticaba berries are grown on the property and the syrup is made here in the Horizon kitchen). How did your pancakes turn out? Let us know in the comments below!