This post has been sponsored by Slofoodgroup. All opinions expressed are my own.
A Dutch Baby may look like a large skillet pancake but its flavors evoke that of French Toast with its buttery crisp exterior. Served with dollops of fresh strawberry cream, warm cinnamon and vanilla, and maple syrup this is the ultimate treat for breakfast, brunch, and dare we say, even dessert.
Today we’re preparing a confection that I’ve only recently become familiar with, but that I instantly fell in love with – a from scratch Dutch Baby. We’ll be pairing today’s Dutch Baby with strawberry-vanilla whipped cream, and finishing it with a dusting of cinnamon. We’ll be doing all of this with a little help from my new friends over at Slofoodgroup, whose gourmet spices and flavors really helped kicked today’s recipe up to new heights. Slofoodgroup is a gourmet spice house that puts to practice the basic principle of “best in, best out.”
Dutch Baby – What’s in a Name?
1) A Matter of Origin. The Dutch Baby is also called a “German Pancake,” a “Bismarck,” a “Hootenanny,” and finally a “Dutch Puff.” With the exception of “hootenanny,” you probably noticed the “Germanic” slant in the naming scheme, and as such you would be forgiven for thinking this particular confection found its origins either in the Netherlands or Germany. Nope. The Dutch Baby is wholly an American invention from the early 1900s, whose origins are fairly well documented. They were first served in Manca’s Café in Seattle, with owner Victor Manca holding a trademark on this confection until 1942. While the Dutch Baby has more in common with a popover than a pancake, it’s thought that the Dutch Baby takes some inspiration from thick German Style pancakes (which are, in fact, quite German). Albeit, German pancakes are what Americans call ‘griddlecakes,’ these being thicker, fluffier versions of their French counterparts.
2) But what ‘is’ a Dutch Baby? An oven baked pancake or popover, that’s similar in style to a Yorkshire Pudding. Thick, fluffy and generally ‘bowl shaped,’ the Dutch Baby is often served filled, with common fillings including fruit and cream, eggs and breakfast meats, pudding, or even savory dinner fillings.
3) When to Serve a Dutch Baby. In truth, the Dutch Baby can be served not only breakfast, but also lunch and dinner. When served at dinner, they often feature thick stews or ‘dinner puddings,’ and are generally single-serve as the main course. However, to my mind, I find that the Dutch Baby serves best as a breakfast or luncheon item. If served for breakfast, a nice mix of fruit, cream, and a drizzle of syrup make this an ideal side to eggs and bacon.
Ingredient Notes, Tips, and Substitutions
1) Strawberries: How to Select and Store. First off, look at the caps. They should have bright green, intact caps. No browning, no debris. The berries themselves should be blemish free, and ‘fire truck red,’ with a nice shine. The shine is important, as it is indicative of moisture retention, since the berries rapidly bleed moisture after they’ve been picked. Upon getting them home leave them the fridge, and leave them dry until you’re ready to eat them. Do ‘not’ wash, cut, or destem them until you are ready to eat them.
2) The Vanilla – Slofoodgroup’s Comoros Vanilla Beans. Much like a pancake, the ‘cake’ of a Dutch Baby is ‘very’ flavor neutral, that means whatever you add to it so going to ‘really’ come through. For that reason, I favor using whole vanilla beans over paste or extract – although either would work just fine. I say this because the ‘vanilla flavor’ of fresh vanilla beans is often much more ‘intense’ and ‘fresher tasting’ than the flavor of either paste or extract, and that intensity and freshness really comes through in this recipe. Working with fresh vanilla beans is not hard at all, so don’t be intimidated. To start, they consist of a dark brown-to-black waxy pod, and this pod is filled with tiny black ‘specks,’ which is where the ‘vanilla flavor’ is located. Simply slice open the pod, scoop out the ‘specks,’ and add them to your recipe in precisely the same way you would vanilla extract or vanilla paste. It really is just that simple. As a nice bonus, many bakers and enthusiasts consider these ‘specks’ to be quite eye-appealing, being prized for how they become peppered through the recipe they are used in.
Today, we’re using Slofoodgroup’s Comoros Vanilla Beans. Comoros is a region that features some of the finest vanilla growing topography on the planet. These premier growing conditions come courtesy of lush volcanic soil, and a climate that’s tailormade for the growing of vanilla. Comoros vanilla beans are said to possess flavor qualities reminiscent of ‘creamy vanilla mixed with chocolate, browned butter, and marshmallow.’ It’s worth noting that Comoran vanilla is ‘so’ prominent, that much of it is sold before it’s even been harvested. To bring you this vanilla, Slofoodsgroup sources their vanilla from a single family-owned estate, which has been growing vanilla for some three generations. These are Grade-A vanilla beans with a moisture content of 28-35 percent, are gluten-free, vegan, and non-GMO.
Measurement Clarification: Bear in mind that the content of 1 whole vanilla bean is equiviliant to 1 tablespoon of vanilla extract, or 1 tablespoon of vanilla paste. In other words, 1 whole bean equals 1 tablespoon of any other type of vanilla.
3) Brown Sugar – Tasty, but what is it? There are two types of brown sugar, refined and unrefined. Refined brown sugar is simply white sugar to which molasses has been added. Unrefined brown sugar, as the name implies, undergoes ‘less’ processing to allow the sugar to retain more of its original, naturally occurring molasses. In other words, the difference between white and brown sugar is the presence of molasses, which gives brown sugar its signature ‘sticky’ texture and caramel-like flavor. Contrary to popular misconception, brown sugar (both kinds) and processed white sugar are almost identical nutritionally. This is the case since virtually all commercially available sugar originates from sugarcane, the juice of which contains meteoric levels of sugar. For reference, a mere 100 grams of freshly pressed sugarcane juice contains 73 grams of sugar. This juice is then refined and processed to produce molasses, which is then further refined to produce brown sugar, which in turn is then further refined to create white sugar.
4) The Cinnamon. For trade and marketing purposes all cinnamon can legally be labeled ‘cinnamon.’ However, what has often been called “The Great Cinnamon Debate” marches on. Gourmets (myself included) like to differentiate between ‘true cinnamon’ and ‘everything else.’ ‘True Cinnamon’ is derived from the inner bark of the Cinnamomum verum tree, and is called “Ceylon cinnamon.” ‘Other’ cinnamons are derived from the ‘Cinnamomum cassia tree,’ and are called “Cassia cinnamon.” Both cinnamons have their devotees ‘and’ their detractors, as these two types of cinnamon have noticeably different flavor profiles. So, what’s the difference? Almost everything, but also ‘less’ than you might think. Cassia cinnamon has a ‘harsher’ or ‘spicier’ flavor that’s sometimes described as ‘peppery’ or ‘bitter.’ This makes cassia cinnamon ideal for things like meat rubs and sauces. Meanwhile, Ceylon Cinnamon has a noticeably ‘sweeter’ flavor, and is much milder due to the lack of any bitterness or peppery notes. This makes Ceylon ideal for baked goods, or really anything ‘sweet.’ Where does this difference in flavor come from, though? It all comes down to ‘oil.’ Cassia Cinnamon’s internal oils are composed of around 95% cinnamaldehyde, while Ceylon is only around 60%. The higher concentration of this oil in Cassia Cinnamon is the source of its spiciness or ‘bitterness,’ and that’s really about it. They’re a wholly different species of tree, but internal oils are what makes the difference.
For today’s Dutch Baby, even if you’re fan of cassia cinnamon, I strongly recommend going with a good quality Ceylon Cinnamon, since we don’t want the intensity or spice of a Cassia. Slofoodgroup’s Sri Lankan Cinnamon Sticks fit that bill perfectly. The key here is that purchasing via Slofoodgroup assures that you’re getting the highest quality cinnamon possible, and that the cinnamon has been farmed organically, sustainably, is certified EarthKosher, and is Non-GMO. Slofoodgroup’s cinnamon sticks are air-dried, and then left to tan naturally in the sun. This assures a quality, natural, organic production from start to finish. Please, if you’re like me and love your cinnamon, give Slofood Group’s cinnamon a try.Print
Strawberry Cream Dutch Baby
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Breakfast
- Cuisine: American
- 1/2 cup heavy cream
- 1/3 cup fresh strawberries, sliced
- 3 tablespoons sugar
- 1/8 teaspoon SloFoodGroup Vanilla Beans
- 3 large eggs
- 1/2 cup AP flour
- 1/2 cup whole milk
- 3 tablespoons dark brown sugar
- 1/4 teaspoon SloFoodGroup Vanilla Beans
- 4 tablespoons unsalted butter
- Fresh strawberries, sliced
- SloFoodGroup Sri Lakan Cinnamon
- Confectioner’s sugar
- In a bullet blender, blitz strawberries and sugar into a thickened syrup-like consistency.
- In a small (preferably chilled) metal bowl, whisk cream and vanilla beans until you get soft ribbons. Add the blended strawberries and continue whisking until stiff peaks form. Set aside in the refrigerator until ready to use.
For the Dutch Baby:
- Preheat oven to 425 degrees F.
- In a large bowl whisk together everything but the butter into a smooth batter.
- Once the oven has preheated, place butter in a 10-inch cast iron skillet and place in the oven to melt the butter, about 5 minutes. Be careful not to burn the butter!
- Carefully pour the batter into the heated pan with melted butter. Return to the oven and bake for 20 minutes. Reduce the oven temperature to 300 degrees F. and bake for an additional 5 minutes. Transfer to a hot place and let cool for about 5 minutes.
- Top with strawberry cream, fresh sliced strawberries, and dust with confectioner’s sugar and grated cinnamon if desired.
- Serve immediately and enjoy!
- Serving Size:
- Calories: 480
- Sugar: 52.7 g
- Sodium: 73.3 mg
- Fat: 20.8 g
- Carbohydrates: 67.2 g
- Protein: 8.3 g
- Cholesterol: 187.6 mg
Keywords: breakfast, brunch, dessert, pancakes, dutch baby, strawberries
Cristina Petrini says
Wow it seems to me a really tasty dessert and perfectly in line with this wonderful spring period!
Talya Stone says
This looks so tasty! The perfect summertime desert surely…
interior design says
This looks so so good!!! I never had cream dutch baby, I can’t wait to make it.
Strawberries and cream is a perfect topping for a dutch baby! We’ve made them a few ways before but this has to be my favorite so far.
Melissa Dixon says
This looks amazing. I need to try to make this for my family. I think they would love it!
Melanie Edjourian says
This sounds amazing. We’ve not heard of them before. I’d love to surprise the kids with these for breakfast one day.
Luna S says
I wasn’t hungry or craving sweets until I looked at this! Wow this looks so delicious.
Risa Lopez says
This looks good! The procedure looks easy to do and understand. Can’t wait to try it this weekend.
Yeah Lifestyle says
This is a unique recipe and one which I have not tasted before. I hope to make this for my children as I bet they would enjoy it
This sounds like an interesting dessert. I have heard of this before, but really had no idea what it was. It would be fun to try making this, plus it is nice to have some new dessert ideas.
This is what I want. I would love this with vanilla bean ice cream.
Everything Enchanting says
Gosh this strawberry cream dutch baby looks so good 😍 I am not sure if I can ever replicate this recipe, but I’ll try my best ❤️🙂.
This is a beautiful dish that looks as good as it tastes. It’s on permanent rotation during strawberry season!
Strawberries are looking great at my grocery right now. Can’t wait to try this. I love dutch babies, but haven’t made one in a long time. Thank you for this spectacular recipe!
This was dreamy!! Served it with some homemade vanilla ice cream! YUMMMM!!!!
Tayler Ross says
I love dutch babies, but this strawberry cream version is my absolute favorite! We will definitely be making this again!
Amanda | The Kitcheneer says
It’s strawberry season and this looks like a great way to use them!!! Looks delicious!
Jupiter Hadley says
Wow this looks like such a fun and impressive thing to make! Thank you so much for the recipe.
DAVID J MYERS says
Catherine, We haven’t had a Dutch Baby or even seen one on a menu since we moved out of Chicago. I use to order one for breakfast from time to time. A strawberry cream version would be excellent! Take Care, Big Daddy Dave
I have only made apple dutch babies. Now that berry season is just around the corner, this is a great recipe for strawberries. I would even serve this as a dessert at a bbq party.
I had never made a dutch baby with brown sugar but I love the dark, rich flavor it adds! The strawberry cream is the perfect springtime addition on top! Yum!
I love a Dutch baby and this strawberry version looks divine! Can’t wait to try!
Dutch baby is such a fun breakfast to make and a nice change from classic pancakes. This one was really delicious, I might try a savory version too, I never thought of that!
I prepared this for brunch yesterday and was so impressed. It was my first time using fresh vanilla beans and I was blown away by what a difference it made – so much flavor!!! I learned so much about this dish by reading your post. Thanks so much!
Amy Casey says
I just love fresh whipped cream and can’t wait to make this from brunch next weekend. The combination of whipped cream, fresh strawberries and Dutch baby pancakes sounds amazing! Thanks for posting the recipe 🙂
This dutch baby was excellent! I’ve made these numerous times, but never with the strawberries or strawberry cream. All of the flavors were perfection!
My family loved this for breakfast! I served this with extra strawberry cream since I knew we’d want more of this yummy sauce on the side. Delicious!
Loreto and Nicoletta says
Thanks for the 101 on Dutch babies. We love this for dessert because it is light and fresh and so many ways to delectify a dutch baby!
Hayley Dhanecha says
This is my new favorite strawberry dessert! Will surely have this again! Highly recommended!
Visiting your blogs again..how nice to see the food recipes here in time for my cravings …thanks, Catherine 🌻