All this extra time in the mornings have given me excuse to prepare slower, “fancier” breakfasts for my family. I’ll take that as the upside to the pandemic. Normally, breakfast consists of me yelling at the kids to wake up and then prodding them to eat their breakfast of toast, waffles, or cereal before sending the older one to school. 
Anyways, enter my Matcha Dutch Baby.
WHAT IS A DUTCH BABY?
It’s basically a popover/yorkshire pudding/pancake that poofs in the oven and creates this crater where you can layer various ingredients such as fruits and cream.
Dutch babies are similar to yorkshire puddings, except that they are always baked in the oven, and do not contain any chemical leavening agents such as baking powder.
SWEET OR SAVOURY
Dutch babies can be sweet or savoury. I of course, decided to make a sweet, matcha version and top it with blackberries since that’s what I had on hand.
Fresh fruits, whipped cream, powdered sugar are all good combinations for dutch baby pancakes. Serve with a carafe of coffee, and you’re set.
For a savoury twist, use the same batter, but top it with ham and cheese, or smoked salmon instead.
TIPS ON MAKING DUTCH BABY
- blending all the ingredients in the blender to ensure a smooth batter
- letting the batter rest, so that the flour has a chance to absorb the liquid
- a cast iron pan (or a pan that can withstand high heat and is oven safe)
- a very hot oven to create that puff that is distinctive in a dutch baby
Such a simple, yet impressive breakfast (or dinner) recipe to have on hand. Really, the only thing you have to do is press the button on the blender to whiz the ingredients together. And then pour the rested batter into the pan, wait for a few minutes, and voila… dutch baby!
Let me know if you try out my Matcha Dutch Baby — tag me on Instagram @siftandsimmer — I love seeing your creations!
Matcha Dutch Baby
Equipment
- 5 or 6" round cast iron pan
Ingredients
- ¼ C all-purpose flour
- 1 ½ tsp matcha sifted
- 1 large egg
- ¼ C whole milk
- ½ tsp vanilla extract
- 1 Tbsp vegetable oil
- 1 tsp butter for greasing the pan
Garnish:
- extra matcha
- powdered sugar
- fresh fruit
- whipped cream optional
Instructions
- In a blender, add the flour, matcha, egg, milk, vanilla, and oil. Blend together until smooth.
- Refrigerate the batter for at least 1 hour.
- Preheat oven to 450F. Preheat the cast iron skillet for 20 minutes in oven.
- Carefully (using gloves) remove hot pan from oven. Add 1 T butter to the pan.
- Pour the batter into the hot pan. Place in oven for 10-12 mins until the dutch baby is golden and puffy.
- Remove from oven (it will deflate a bit) and garnish with extra matcha powder and your desired toppings. Serve immediately.
I have always wanted to try a dutch baby pancake as I love that wonderful texture! I love your matcha version, it looks so tasty Michelle! And fancy breakfasts are always nice as the days are slower during this pandemic!
Ahh thanks Christie! Yes, the upside of being home during the pandemic is slower mornings, fancy breakfasts! 😀