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!

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 15-18 minutes, or 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!