Enjoy an exclusive first look at my 5-Ingredient Dutch Baby Pancake recipe from the Weekend Brunch Treats chapter of my new cookbook, Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week! It's just 5 ingredients, and you can serve it straight from the skillet!
👩🍳📙 PRE-ORDER my NEW cookbook, Bigger Bolder Baking Every Day to get this and 125 new and fan favorite recipes! http://bit.ly/BBBCookbook releasing October 25, 2022! Pre-order now for special bonuses.
More about Bigger Bolder Baking Every Day In this must-have for any home baker, master pastry chef Gemma Stafford shares an all-new collection of simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, holiday treats, leisurely weekend projects, and sweets for the everyday. For every time of day and every occasion, you’ll find the perfect recipe for you.
GET THE FULL RECIPE with Measurements & Instructions below:
Makes one 10-inch pancake (4 servings)
INGREDIENTS
Dutch Baby Batter 3 large eggs, room temperature ½ cup (120 ml) whole milk ½ cup (71 g) all-purpose flour 3 tablespoons (42 g) butter, melted ¼ teaspoon salt
Strawberry Compote 3 ½ cups (17 ½ oz/497 g) fresh strawberries, quartered ¼ c (57 g) granulated sugar 2 tablespoons water 2 teaspoons fresh lemon juice
Whipped Cream, for serving 1 ½ cups (360 ml) cold, heavy cream
INSTRUCTIONS
To make the Dutch Baby Pancake: Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack to heat up as well. In a large bowl, whisk together the eggs and milk until well blended. Add the flour, 2 tablespoons (28 g) of the melted butter, and the salt and whisk until smooth. Carefully brush the bottom and sides of the hot skillet with the remaining 1 tablespoon (14 g) of melted butter, then immediately pour the batter into the skillet. Bake, without opening the oven, for about 20 minutes, until golden brown and well risen. The Dutch baby will deflate a bit when you remove it from the oven but that is normal. Serve immediately, with strawberry compote and whipped cream. This is best enjoyed the day it is made, but any leftovers can be stored, covered, at room temperature for up to 1 day.
To make the Strawberry Compote: In a medium saucepan, combine the strawberries, sugar, water, and lemon juice and bring to a very gentle simmer over medium-low heat. Cook until the berries have softened and the liquid has thickened slightly, 4 to 5 minutes. Remove from the heat and let cool completely. Once cooled, use straight away or store in an airtight container in the fridge for up to 4 days.
To make Homemade Whipped Cream Place the cream in a medium bowl and, using a handheld mixer or whisk, whip until soft peaks form. Use immediately or cover and refrigerate until needed, up to 2 hours.
Get this recipe and 125 new and fan favorites from my new cookbook, Bigger Bolder Baking Everyday!
A Dutch baby is a classic recipe, a light and fluffy pancake baked in the oven perfect for
brunch. This recipe is a showstopper and guess what? It's just 5 ingredients to make.
And today is a very special day because I'm giving you a look inside my brand new cookbook
Bigger Bolder Baking Every Day which is available for pre-order right now. This is one of my
favorite recipes, I absolutely adore it and I think you will too. Let's get started.
So this Dutch baby recipe can be found in the chapter in my book called Weekend Brunch Treats
full of amazing brunch recipes. Now as an exclusive to you guys watching right now I
put the written recipe in the description box below this video and a link to pre-order my book.
The first thing we want to do is to turn on our oven and then we're gonna head over to the
stove top and make our strawberry compote. Preheat your oven to 425 degrees Fahrenheit
or 220 degrees Celsius. At this time you also want to put in a 10 inch oven safe pan or a
cast iron skillet. Let that warm up while your oven is preheating. To make our compote we're
going to start out in a heavy bottom saucepan over medium low heat. Into the saucepan we're
going to add three and a half cups of fresh strawberries, two tablespoons of water, two
teaspoons of fresh lemon juice, and a quarter cup of sugar. Now let this come to a simmer for around
three to four minutes until your strawberries soften and your sauce thickens slightly.
Okay great this looks perfect I'm going to set it over to the side let it cool down completely
then I'm going to head over here and make our dutch baby batter.
So for the batter in a nice big bowl we're going to add in three eggs. I like my eggs to be at room
temperature because they just blend up so much better. Tips just like this one are all the way
throughout Bigger Bolder Baking every day. I even have a section that's frequently asked questions
that will just help you as a bold baker as you advance your skills. Now into our eggs we are
going to add our milk. This is half a cup of whole milk. We want whole milk because that's extra
flavor. And then just whisk these ingredients together. When that's combined we are going to
add in half a cup of all-purpose flour, also known as plain flour. Around two tablespoons of
melted butter. We're going to save a little bit in here to put into our dish in the oven.
And then as always a little quarter teaspoon of salt because this is a plain batter and it needs
salt just to bring extra flavor. And then with a whisk by hand we're just going to whisk it
together until it's a nice smooth batter. So I want to tell you the inspiration behind my new
cookbook Bigger Bolder Baking every day. Throughout the week there are so many different reasons to
get into the kitchen and bake. We have different occasions, we have different get-togethers.
In my book it's broken down into chapters of those different times where we want to make
something special. There are weekend brunch treats, we have mid-week family favorites,
Friday night desserts, and then there's breakfast in minutes for those times early in the week when
you just want scones or a quick bread or something to whip up. I really try to encapsulate all of
that in the one book. 125 recipes, 8 chapters, chock a block full of baking knowledge and
awesome new recipes. I feel like over the last few years since cookbook number one,
my big and bold style has definitely elevated and grown and that's what you see in this second
cookbook Bigger Bolder Baking every day. There's a lot more yeasted doughs, sophisticated recipes,
but still accessible, few ingredients, and also less than 10 steps. There you go, that's how easy
it is to make a dutch baby batter. Now let's head over to the oven and I'm going to show you what
our next step is. Carefully pull out the rack with the skillet on it and add in your remaining melted
butter. Brush it around to coat the pan, then pour in your batter, and then quickly close up the oven.
Bake your dutch baby at 425 degrees Fahrenheit or 220 degrees Celsius for around 20 minutes or so
until golden brown. The dutch baby loves a really hot oven. This is an exciting moment. My book
number two has just arrived in the post and all of the crew here that worked on the book are here.
Oh, it has all the flour foam in it. Okay.
Let's have a look. Wow.
Bigger Bolder Baking every day. Look at that. Oh, and the back the dump cake.
Isn't that lovely? Doesn't this seem like a lifetime ago? Yeah. When was this? Look at
this. So long story short, this almost didn't make the book. We're not even going to get into
it. Are we Carla? But it's there now. It's like the third page. And I mean, seriously,
look at that smash smash Pavlova. Yeah, we went page by page. So wait a minute. There's a little
boy and his daddy. No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
I love it because we created like scenes in here. The daisy. I'm sure I objected to that daisy.
Well done, everybody. Absolutely gorgeous. Like, I mean, just this, this book is only for me,
then that's fine. Because like, it's just so like, beautiful. And I know how much work went into it.
And it just like makes my heart happy to see like all like my food presented so beautifully. So
thank you. Thank you, everybody. That's gorgeous. Thank you, everybody.
Wow, look at that. Without a doubt. This is a spectacle just as it comes out of the oven.
It's going to puff up really lovely. It's nice and light if you touch it. It's almost like a
creep and a popover. Really beautiful. I'm gonna let this cool down a minute before we top it with
all of our yummy things. Once it is cooled down slightly, I'm going to pile on my strawberry
compost and include that lovely sauce too. Then to add a nice richness and also a contrast of
color, we're going to do a big dollop of whipped cream. And that last but not least, a very generous
dusting of powdered sugar. I mean, how can something so simple be so delicious? Five
ingredients in no time at all. Every time I eat this, it reminds me of how something so simple
can be so amazing. Just goes to show you recipes do not have to be complicated. They do not have
to have a lot of steps or ingredients to be absolutely amazing. Now if you like this recipe,
you're going to love Bigger Bolder Baking every day 125 recipes just like this one.
There's a link in the description box below pre order today you will not be sorry.
