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!
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.
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?
Tell me, sweet or savoury at breakfast?
- 50 grams butter
- 3 eggs
- 3/4 cup milk
- 1/2 cup plain flour
- pinch salt
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup thickened cream
- 20 grams butter
- 1 tsp vanilla bean paste
- 3 bananas, to serve.
- Pre heat the oven to 200 degrees Celsius.
- Place a cast iron skillet on a medium heat and add the butter.
- While this melts, place all of the dutch baby ingredients in a blender and blend until smooth.
- Once the butter is foaming and the pan is warm, add the pancake mix.
- Transfer the pan from the stove top to the oven and bake for 15 minutes or until puffy and brown.
- While the dutch baby bakes, make the toffee by combining all ingredients in a small saucepan and heat on low until bubbling and thick.
- Serve the dutch baby with the toffee sauce and sliced bananas.
- This mix will make one large, 30 cm dutch baby.