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dutch baby pancake + caramel bananas

Pancakes are known for being flat. And yummy. And classic. This is not flat or classic, however it is yummy. The bigger pan you use, the thinner it will be, and the faster it will cook. You can pick the pan based on what you have on hand and your preferences. Breakfast, lunch, dinner or a snack, these pancakes are always appropriate. This is a sweet recipe, but I'd be curious to hear your ideas on how to make it savory. Comment below!

3 servings

3 tablespoons unsalted butter or coconut oil

1/2 cup all-purpose flour

3 tablespoons granulated sugar

1/2 teaspoon kosher salt

2 large eggs (at room temperature)

1/2 cup milk, or almond milk (at room temperature)

1/2 teaspoon vanilla extract

Flaky sea salt, optional

2 bananas

1 tablespoon coconut oil 3 tablespoons sugar

1 lemon, zested

Heat the oven to 375 degrees F.

Put 1 tablespoon of the butter or coconut oil in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter or coconut oil, let it cool slightly.

Blend the flour, sugar and salt in a blender or food processor. Add the eggs, milk, vanilla extract and melted butter or coconut oil, and blend the batter until smooth and frothy, at least 30 seconds.

Carefully remove the hot pan from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be crispy.

Caramelize bananas.

Slice the bananas into lengthwise strips.

Pour the sugar onto a plate, and combine it with the lemon zest, mixing it with your hands and rubbing the mixture in between your fingertips until the sugar smells like lemon and becomes tinted yellow. Roll bananas in sugar.

Heat coconut oil in a medium size nonstick pan over medium high heat. Add bananas. Cook bananas until light to golden brown underneath, about 4-5 minutes. The time varies depending on your stove. Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown very quickly.

Serve the pancake while warm with caramelized bananas on top.



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