Dutch baby with lemon-basil maple syrup

It took Patrick a second to register what I meant when I said I wanted to make Dutch babies last weekend. For the record, he is not Dutch. And obviously I meant Dutch baby pancakes. I am embarrassed to admit it had been months since I made one, as it’s one of my faaaaavorite breakfast dishes.

I tried getting creative with the batter, but honestly one cannot do much better than the New York Times recipe. I ended up making only a couple of modifications (adding vanilla extract, salt, and giving the batter time to rest). So I got creative with the toppings and am so happy to share with you my lemon-basil maple syrup. I plan on taking every opportunity to make edible vessels for this syrup. I love the balance of fresh lemon with sweet and savory basil… it brings maple syrup from conventional to sublime. Don’t let months go by before you give this one a try!

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DUTCH BABY WITH LEMON-BASIL MAPLE SYRUP
Dutch baby recipe adapted from the New York Times

Makes one 10″ Dutch baby

batter ingredients:
1/2 cup all-purpose flour
1/2 cup whole milk
3 large eggs
1 tablespoon granulated sugar
2 teaspoons vanilla extract
pinch or two of ground nutmeg
1/2 teaspoon fine salt
4 tablespoons unsalted butter

lemon-basil maple syrup:
1 cup pure maple syrup
1/2 cup chopped basil leaves, loosely packed
3 tablespoons fresh lemon juice
heaping 1/2 teaspoon lemon zest
1/8 teaspoon sea salt

other topping ideas:
berries of choice
powdered sugar
banana, peach, or nectarine slices

Preheat oven to 425 degrees F. Blend together all Dutch baby ingredients except butter in a blender, food processor, or with a strong arm and a whisk. Let the batter rest for 10 minutes*, and go start making your syrup. In your smallest saucepan, bring all syrup ingredients to a simmer over low heat for 20 minutes. When the syrup has simmered for 20 minutes, remove from heat and strain into a heat-proof container.

When the batter has rested for 10 minutes, put the 4 tablespoons of butter in a heavy, oven proof, 10 inch pan (I used cast iron). Set the pan in the oven for a minute or two, watching the butter so it melts but does not burn. After the butter has melted, pour in the Dutch baby batter and cook for 20 minutes, until puffed and golden brown. Serve immediately with syrup and any other toppings of choice.

*It’s not imperative that you let the batter rest, but it gives the batter a chance to absorb all the flour. If you find yourself hangry and about to commit murder unless you eat brunch, then skip this step. Otherwise, go drink a cup of coffee and start making your syrup while the batter rests!

7 thoughts on “Dutch baby with lemon-basil maple syrup

  1. Sounds wonderful, Alicia and bon voyage. Joanie

    On Wed, Feb 28, 2018 at 10:31 AM, Dahlia Kitchen wrote:

    > dahliakitchen posted: “It took Patrick a second to register what I meant > when I said I wanted to make Dutch babies last weekend. For the record, he > is not Dutch. And obviously I meant Dutch baby pancakes. I am embarrassed > to admit it had been months since I made one, as it’s on” >

    Liked by 1 person

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