Meeting friends for coffee is always a treat, but I must admit, I much prefer having my chats over coffee in the comfort of my own home.
I love scurrying around fifteen minutes before my morning company arrives, arranging my almost-embarrassingly large collection of teas, and filling my favorite creamer and sugar set. And, if I have been diligent, I will have woken up when my alarm beckoned me to and baked something indulgent for my friend to enjoy alongside his or her steaming cup of morning refreshment.
This is a Dutch baby and it is exactly what I would want to bake for a morning friend-date. It's sweet, decadent, and, my favorite part, super quick and simple to pull together. This is for the days when you don't really feel like waking up at 5:30am to bake cinnamon rolls.
A Dutch baby is essentially a large, risen, pancake. It's faintly custard-like, and its puffy exterior makes it appear fancy, even though you just made it in the blender.
If you are like me, and you quickly get bored of flipping pancakes, a Dutch baby is an excellent alternative.
You could, of course, top your Dutch baby with whatever you like on your pancakes. Fresh fruit, whipped cream, maple syrup, leftover buttercream? Yes, all of those would be excellent choices.
For this recipe, I used sweet bananas and a simple cinnamon caramel sauce that kind of tastes like a churro. I have to say, this is definitely my favorite Dutch baby topping.
If I may make one demand, please, don't ever, ever, ever buy ready made caramel sauce. It is tolerable at it's best and it is usually screaming of artificial butter flavoring. It really has no place in my mind because, caramel sauce has to be one of the easiest sauces you can make.
Truly, you do not even need a candy thermometer.
Cream, butter, sugar, vanilla, cinnamon, and a dash of water quickly combine to create a rich, spicy, sticky sauce that could probably make cardboard taste good.
Oh yes, this would definitely be good over ice cream - I like how you think.
Hurry up and lick that caramel off your fingers, your guest is probably ringing the doorbell now.
Let's host a cozy morning chat with someone we appreciate. It is simple really, but it feels so luxurious and refreshing. That may be partly due to the caramel sauce.
Call your friend, preheat your oven, and make a pot of coffee. Let's breakfast.
Happy Wednesday friends!
Dutch Baby with Bananas & Cinnamon Caramel Sauce
serves 6 / recipe adapted from The Culinary Institute of America’s Baking at Home
for the Dutch baby
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted + plus extra for greasing
- 1 teaspoon vanilla extract
- 1/8 teaspoon nutmeg, freshly ground
- 2 bananas, sliced
- confectioner’s sugar, for dusting
Preheat oven to 450 degrees and place a cast iron skillet in the oven to heat while you prepare the batter.
Crack eggs into the base of your blender and pulse several times to beat.
Sift to combine flour, sugar, and salt.
With the blender on medium speed, add portions of the flour mixture and the whole milk in 3 separate additions, blending well after each.
When a batter has formed, add melted butter, vanilla, and nutmeg. Pulse to combine.
Remove preheated skillet from the oven and grease liberally with butter. Pour in batter and return to the oven. Bake for 10 minutes at 450, without opening the oven, and then reduce heat to 350 and bake for an additional 15-20 minutes, or until the Dutch baby is puffy and the edges have pulled away from the sides of the pan. While the Dutch baby bakes, prepare the caramel sauce.
for the cinnamon caramel
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
In a small saucepan combine sugar, butter and water. Place over medium heat and stir until the butter melts and the sugar begins to dissolve.
Once the sugar has dissolved, increase heat to medium high and boil for 5-7 minutes or until deep golden in color. Swirl the pan occasionally but DO NOT stir or scape down the sides. Once the color is correct remove from heat and add cream, vanilla, and nutmeg. Work carefully as the caramel will splatter. Return the pan to the burner and stir until the caramel is smooth and homogenous.
When the Dutch baby is finished baking remove from oven and dust with confectioner’s sugar. Arrange sliced bananas and drizzle with warm caramel sauce. Slice and serve immediately. Enjoy!