Baking - Breakfast - Brunch - Dessert

Banoffee Dutch Baby

May 21, 2015

Banoffee Dutch Baby - erin made this-1-2

Sweet or Savoury at Breakfast time? Discuss.

Me, you ask? 100% savoury. I’ll pick up a breakfast menu, quickly scan it, then weigh up the savoury options. Bacon forever, pancakes never!

Banoffee Dutch Baby - erin made this-1

Banoffee Dutch Baby - erin made this-2

So how did I get to a Banoffee Dutch Baby when I am anti-sweet at breakfast time? I’m calling it Breakfast for Dessert. This traditional dutch pancake is meant for breakfast but I am going to make a gentle suggestion to stuff it with caramel and bananas and call is dessert, OK?

And for those of you all “what is a dutch baby?”, let me just tell you. It’s only the most delicious, puffy and crispy baked pancake. You could fill it with lemon and sugar, berries or plain old maple syrup. Just in case Banoffee is not your thing.

Banoffee Dutch Baby - erin made this-12

This pancake goes from the stove top to the oven, so a cast iron skillet is best. However, I’ve seen on pinterest that people make them in a glass pyrex dish. Lemme know if you try that method, OK?

Banoffee Dutch Baby - erin made this-17

Tell me, sweet or savoury at breakfast?


Banoffee Dutch Baby
Serves 4
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FOR THE DUTCH BABY
  1. 50 grams butter
  2. 3 eggs
  3. 3/4 cup milk
  4. 1/2 cup plain flour
  5. pinch salt
  6. 1 tsp vanilla extract
  7. 1/4 cup sugar
FOR THE TOFFEE SAUCE
  1. 1/2 cup brown sugar
  2. 1/2 cup thickened cream
  3. 20 grams butter
  4. 1 tsp vanilla bean paste
  5. 3 bananas, to serve.
Instructions
  1. Pre heat the oven to 200 degrees Celsius.
  2. Place a cast iron skillet on a medium heat and add the butter.
  3. While this melts, place all of the dutch baby ingredients in a blender and blend until smooth.
  4. Once the butter is foaming and the pan is warm, add the pancake mix.
  5. Transfer the pan from the stove top to the oven and bake for 15 minutes or until puffy and brown.
  6. While the dutch baby bakes, make the toffee by combining all ingredients in a small saucepan and heat on low until bubbling and thick.
  7. Serve the dutch baby with the toffee sauce and sliced bananas.
Notes
  1. This mix will make one large, 30 cm dutch baby.
erin made this http://erinmadethis.com/

8 thoughts on “Banoffee Dutch Baby

  1. Sammie @ The Annoyed Thyroid

    Oh yum! This looks so delicious that I would it eat for breakfast and/or lunch and/or dinner! So much yum! I am totes indecisive so I like sweet and savoury for brekkie (depending on my mood.) The “or” is very important because as much as I love sweet and savoury on their own, I don’t like them together. Ever. Just sayin’!

    Reply
  2. Jenni from Styling curvy

    I’m definitely savoury for breakfast and it needs to involve poached eggs. this…I could do for brunch…or dessert…or afternoon tea. Maybe second breakfast 🙂 You take the most awesome pics x

    Reply
  3. Sarah | Well and Full

    I’m right there with you on the savory for breakfast thing! Avocado toasts all day every day. Actually, just toast in general is fine. But I might make an exception for this Banoffee Dutch Baby, it looks AMAZING!! 🙂

    Reply

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