It has been an age and a half since I’ve had a Dutch baby pancake. And I don’t know why, really, because every time I do actually enjoy one I always say to myself (probably with a mouthful of pancake), “Self, you should really eat Dutch baby pancakes more often.” I never listen.
That especially was the case this weekend, when I decided to break my two year long streak of non-Dutch baby pancake breakfasting by making this buckwheat Dutch baby. I had already eaten breakfast that day, but when this beauty emerged from the oven at mid-morning, all warm and topped with a fresh, fruity compote and cool basil whipped cream, I knew a second breakfast was in order.
See, mornings around here are early these days. Even before children I was an early riser, but I’d allow myself a good hour of sitting on the couch drinking a cup of coffee alone before interacting with the world (it was for everyone’s benefit). Nowadays, the day begins with a bang — or maybe more of a baby cry and a groggy roll out of bed and then a few mumbles of, “Did you make the coffee?” “I didn’t make the coffee yet, no.” “I need the coffee.” “OK, I’ll make the coffee.” And then one of us makes the glorious coffee while the other pulls out all the baby toys and books and just like that, the day begins.
But we’ve started doing something in those early hours that I really love, and it happened quite unexpectedly. If Elliott is home for the morning, we all take the time to eat breakfast together. And oftentimes, we’ll make something more special than a quick bowl of oatmeal or eggs on toast. Sometimes it’s just a matter of adding bacon to the plate, but other times it’s French toast or a frittata, with big mugs of hot coffee and bowls of fresh fruit on the side. It’s nothing extraordinary or fancy, but it’s special to us and I hope to keep it up.
And the next time it does happen, I know this Dutch baby pancake will be on the table. There may be a few components and dishes required for the recipe, but despite all that it’s actually quite easy. You’re basically making a giant pancake in the oven (made even easier with Bob’s Red Mill’s awesome buckwheat pancake mix), and while you do, you can make a quick strawberry rhubarb compote and homemade whipped cream flecked with fresh ribbons of basil. Once the pancake is done, you top it with the compote and a dollop of whipped cream and just like that, a special, fresh and flavorful breakfast is ready for the eating.
Heck, I don’t even think I can wait until tomorrow to make another one of these Dutch baby pancakes. Second breakfast it is.
- 1 lb rhubarb stalks, cut into ½-inch pieces
- ½ cup granulated sugar
- ¼ cup water
- 1 lb strawberries, stems removed and quartered
- 3 tablespoons unsalted butter
- 2 eggs
- ½ cup milk
- ½ cup Bob's Red Mill Buckwheat Pancake Mix
- ¼ teaspoon vanilla
- 1 pinch salt
- ½ cup cold heavy cream
- 3 tablespoons chopped fresh basil
- In a large Dutch oven or heavy-bottomed saucepan over medium heat, bring rhubarb, sugar and water to a simmer. Cook, stirring occasionally, 7 minutes just until rhubarb is tender. Remove from heat; stir in strawberries. Set aside to cool.
- Meanwhile, heat oven to 425 degrees F. Place a 12-inch cast-iron skillet on middle rack of oven.
- Melt butter in a small saucepan over medium heat; set aside to cool slightly. In a large bowl using an electric hand mixer, beat eggs 1 minute until pale and frothy. Add milk, pancake mix, vanilla and salt. Add 1 tablespoon melted butter. Beat 1 minute until well combined.
- Remove skillet from oven. Pour in remaining butter; swirl to coat. Pour batter into skillet. Immediately return skillet to middle rack of oven and bake 12 to 15 minutes until pancake is golden and baked through.
- While pancake bakes, make whipped cream: In a medium bowl, beat heavy cream until stiff peaks form. Fold in fresh basil.
- Top warm pancake with compote; serve with dollops of whipped cream.
Disclosure: I received compensation from Bob’s Red Mill for recipe development purposes. All opinions are my own.