If you are searching for a delightful breakfast or brunch treat that feels both indulgent and refreshing, the Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe will become your new favorite. This dish boasts a perfectly puffed, golden pancake with a slightly crisp edge and a tender, custardy center. Paired with vibrant fresh fruits and a scoop of creamy vanilla ice cream, each bite offers an irresistible mix of warm and cold, sweet and tangy flavors. It’s elegant enough to impress guests but simple enough to whip up any day of the week.
Ingredients You’ll Need
Getting started with the Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe means gathering a handful of simple, pantry staples that come together to create magic. Each ingredient plays a key role, from the rich cream that adds silkiness to the batter, to the fresh lemon zest and spices creating lively depth in every bite.
- Milk (1/2 cup): Adds moisture and helps create that tender crumb texture in the pancake.
- Whipping cream (1/4 cup): Infuses richness and a luscious mouthfeel to the batter.
- Flour (1/2 cup): Provides structure to ensure your pancake rises beautifully and holds together.
- Eggs (2): Essential for the puffing action and custardy consistency once baked.
- Sugar (3 tbsp): Balances the flavors with a hint of sweetness.
- Vanilla extract (1 tsp): Lends a warm, inviting aroma and subtle sweetness.
- Lemon zest (1 tsp): Brightens the dish with fresh citrus notes.
- Nutmeg or cinnamon powder (pinch): Adds a cozy spice depending on your preferred flavor direction.
- Butter (4 tbsp): For coating the skillet, providing a rich, golden, crispy edge.
- Strawberries, blueberries, or blackberries: Fresh fruits that lend natural sweetness and vibrant color to the dish.
- Vanilla ice cream: A creamy, cooling contrast to the warm pancake.
- Powdered sugar: A delicate dusting to add a pretty finishing touch.
- Mint leaves: Optional, but a fresh, aromatic garnish that elevates the presentation.
How to Make Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe
Step 1: Combine Your Ingredients
Start by whisking together the milk, whipping cream, flour, eggs, sugar, vanilla extract, lemon zest, and your choice of nutmeg or cinnamon powder in a mixing bowl. The goal is to create a smooth batter with no lumps so that your pancake bakes evenly and rises beautifully. This is where the magic begins, as the eggs and cream set the dreamy texture.
Step 2: Let the Batter Rest
Pour your batter into a measuring cup and give it a 15-20 minute rest. This little pause allows the flour to fully absorb the liquids, which results in a more tender pancake that puffs up just right. Trust me, patience here really does pay off!
Step 3: Preheat and Prep Your Skillet
While your batter is resting, preheat an oven-safe skillet in the oven at 200°C (392°F). This step is crucial because a hot skillet helps create that signature crisp, golden edge. When the oven reaches temperature, carefully remove the skillet, add the butter, and swirl it around to coat the bottom and sides. The butter will melt into a beautiful base for the batter.
Step 4: Pour and Bake the Baby Dutch Pancake
Pour the rested batter into the sizzling skillet, tilting it gently to spread evenly. Pop the skillet back in the oven and bake for 15-20 minutes until the pancake puffs up dramatically and turns a gorgeous golden color. You’ll know it’s ready when it has that classic Dutch baby puff, crispy edges, and tender center.
Step 5: Add Fresh Fruit and Ice Cream
The final and most fun step is adding your toppings. Without delay, scoop vanilla ice cream onto the warm pancake and scatter fresh strawberries, blueberries, or blackberries on top. A dusting of powdered sugar and a few mint leaves take this treat from wonderful to spectacular. That contrast of warm pancake with cold ice cream and juicy fruit is simply irresistible.
How to Serve Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe
Garnishes
Presentation matters! After baking, sprinkle powdered sugar lightly over the Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe for a delicate shimmer. Add fresh mint leaves for a pop of color and refreshing aroma. The bright berries naturally make the dish look festive and inviting without much effort.
Side Dishes
This dish stands wonderfully on its own, but if you want to assemble a fuller brunch experience, serve alongside a simple green salad or yogurt parfait. Freshly squeezed orange juice or a hot coffee complement the flavors perfectly, adding a bright or robust beverage contrast.
Creative Ways to Present
For a memorable brunch, try serving your Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe on a wooden board with separate ramekins of fruit and syrup. Or fold the pancake slightly around the ice cream for a playful twist. You can even layer it with fruit compote for a fruit-forward version that is just as stunning on the plate.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, cover them tightly with plastic wrap or store in an airtight container in the refrigerator. The pancake’s texture will soften, but it will still taste delicious if eaten within 1-2 days.
Freezing
The Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe is best enjoyed fresh, but you can freeze slices if needed. Wrap abs thoroughly in plastic and foil for the best protection, and consume within one month to maintain flavor integrity.
Reheating
To reheat, place the pancake slices on a baking sheet and warm in the oven at 180°C (350°F) for about 5-7 minutes until heated through and slightly crisped again. Avoid microwaving as it will turn the pancake softer and less appealing in texture.
FAQs
Can I use a regular frying pan instead of an oven-safe skillet?
For best results, using an oven-safe skillet is important because the pancake bakes in the oven. Non-oven-safe pans won’t tolerate the high temperature, and the pancake won’t puff or cook evenly.
Can I make the batter dairy-free?
Absolutely! Substitute the milk and whipping cream with your favorite plant-based milks and creams like almond or coconut. The texture might vary slightly but will still be delicious.
What fruits work best with this recipe?
Fresh berries such as strawberries, blueberries, and blackberries are delicious, but feel free to experiment with sliced peaches, apples, or even tropical fruits like mango for a different vibe.
Is it possible to make this recipe gluten-free?
Yes, using a gluten-free flour blend in place of regular flour will work. Just be sure the blend you choose is good for baking to achieve the best puff and texture.
Can I prepare the batter the night before?
While it’s fine to prepare the batter ahead, resting it overnight may cause the eggs to break down and affect puffiness. I recommend resting it for no more than 20 minutes before baking for the best rise.
Final Thoughts
Sharing the Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe is like sharing a little piece of happiness. It’s a dish that elevates any morning or special occasion with minimal effort but maximum delight. So grab your skillet, gather your favorite fresh fruits, and prepare to wow yourself and your loved ones with this wonderfully light yet indulgent pancake experience!
Print
Baby Dutch Pancake with Fresh Fruit and Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch/American
- Diet: Vegetarian
Description
This Baby Dutch Pancake is a light and fluffy oven-baked treat that puffs up beautifully, offering a delightful base for fresh fruit, vanilla ice cream, and a dusting of powdered sugar. Perfect for a special breakfast or brunch, it combines simple ingredients like eggs, milk, flour, and butter with bright flavors from lemon zest and warm spices.
Ingredients
For the Pancake:
- 1/2 cup milk (125ml)
- 1/4 cup whipping cream (65g)
- 1/2 cup flour (65g)
- 2 eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Pinch of nutmeg (savory) or cinnamon powder (sweet)
- 4 tbsp butter
Toppings:
- Strawberries
- Blueberries or blackberries
- Vanilla ice cream
- Powdered sugar
- Mint leaves
Instructions
- Combine ingredients: In a bowl, whisk together the milk, whipping cream, flour, eggs, sugar, vanilla extract, lemon zest, and your choice of a pinch of nutmeg or cinnamon powder. Blend thoroughly until the batter is smooth and free of lumps.
- Rest batter: Transfer the batter to a measuring cup and let it rest for 15-20 minutes. This resting period allows the flour to fully absorb the liquids, resulting in a tender pancake texture.
- Preheat skillet: Place an oven-safe skillet in a preheated oven set to 200°C (392°F) to get it hot and ready for baking.
- Add butter: Carefully remove the hot skillet from the oven, add the butter, and swirl it around to melt evenly, coating the bottom and sides of the pan.
- Pour batter: Pour the rested batter into the skillet over the melted butter. Tilt the pan gently to spread the batter evenly across the bottom and sides.
- Bake: Return the skillet to the oven and bake at 200°C for 15-20 minutes or until the Dutch baby pancake puffs up dramatically and becomes golden brown.
- Serve: Remove from the oven and serve immediately topped with fresh strawberries, blueberries or blackberries, a scoop of vanilla ice cream, a dusting of powdered sugar, and garnish with mint leaves for a fresh touch.
Notes
- Resting the batter is key to achieving a light and airy texture.
- Use an oven-safe skillet, preferably cast iron or heavy-bottomed, for best results.
- Serve immediately out of the oven as the pancake will deflate quickly.
- Adjust spices (nutmeg or cinnamon) according to sweet or savory preference.
- For a dairy-free alternative, substitute milk and cream with plant-based options and butter with vegan butter.
