Dutch baby pancake with bananas and lime caramel


I was craving for pancakes today. I felt like something different. A different kind of pancake.

When I was little, I loved making and eating pancakes.. and I would get excited when it was Pancake Day (Shrove Tuesday) which is a tradition of, yes, eating pancakes on that day. Oh, and I enjoyed flipping the pancakes and actually felt quite proud when I could do it right and not end up splattered on the ceiling or floor. But as time passed, and as I grew up, I was introduced to lots of different kind of pancakes. One that recently became my favourite is the Dutch baby. And no, I didn’t make the name up if you’re thinking that right now!

So what is the Dutch baby pancake? Well, for sure it’s not baby size! The pancake is sometimes called a German pancake, a Bismarck or a Dutch puff. It’s like a pancake-popover, i love the crisp on the edges. It’s has a simple recipe that you can make with few basic ingredients at home and turn it into an amazing pancake. So is it German or Dutch? You can read more about them here.

There are dozens of flavour combinations that you can put on top of your pancakes. You can add your own sweet or savoury toppings and make it your own or you can keep it simple with some icing/powdered sugar and a spritz of lemon juice. You may be thinking if this one pancake is enough for you, but you’d be surprised, it’s actually pretty filling.

I came across the basic Dutch baby pancake recipe at allrecipes, but I have altered the recipe a bit.

2 eggs at room temperature
½ cup of milk at room temperature
½ cup of sifted plain / all purpose flour
Pinch of salt
1 tsp of sugar
½ tsp of vanilla extract
1 tbsp of butter for the tray

Lime caramel sauce:
1 large banana
1.5 tbsp of butter
2 tbsp of sugar
3-4 tsp of lime juice

Serves 2

1. Preheat oven to 245c / 475f
2. In a bowl, beat the eggs with a whisk until light, then add the milk and stir
3. Gradually sift in the flour and add the vanilla extract, pinch of salt and sugar

1 dutchpancakemix.jpg
4. Whisk until foamy for about 1 minute
5. Place the butter in a 10 inch oven-safe dish or if you have, a cast iron skillet and put in the oven until it melts
6. Remove the tray from the oven, swirl the butter to coat the whole tray and sides

IMG_2201 (excuse the creepy shadow :P)
7. Pour all of the batter in and return to the oven
8. Reduce the heat to 220c / 425f and bake for 20mins or until puffed up and lightly brown
9. Slice up the banana and put aside
10. Add the butter into a pan until melted
11. Add sugar and lime juice

12. Stir over medium heat for about 2 minutes or until smooth and thickened slightly – Do not overcook as caramel will darken and taste bitter
13. Add bananas, toss and coat
14. Remove pancake from the oven and serve with the bananas and lime caramel sauce

I hope you will enjoy them as much as i do. I’d be interested to hear what you like to put on top of you pancakes, do share with us!


truly c -long


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