This Dutch Baby Pancake is topped with a quick strawberry rhubarb chia seed compote and whipped mascarpone. It’s the perfect weekend breakfast!
Dutch, dutch baby nananananananna (please read like “ice ice baby”).
Ok yeah, I guess we’re going there. I’d had “dutch baby pancake” on my recipe ideas list for about a year… WHYYY… I have no idea. I think I wasn’t sure what I could do to make it different or unique. After all, there are a ton of regular dutch baby pancake recipes, but sometimes you just want to add a strawberry rhubarb chia seed compote and whipped mascarpone to your gigantic pancake, ya know?
Whooooo else is ready for the weekend? My plans include going to the library, making at least two recipes, cuddling my dog…. the level of crazy I’m going to be this weekend is kind of insane. The best/worst part? I’m pumped. Does anyone else love going to the library? It sounds so nerdy, and the weird thing is that I’m not much of a reader, but going to the library reminds me of the summer between my junior and senior year of college. You see, Miguel wasn’t in Pittsburgh that summer and neither were a bunch of my friends—they either went home for the summer or had internships elsewhere—so I spent a good bit of the summer at the library. It sounds super nerdy and maybe sad, but I used to go, order an iced latte, and just read.
^^an introverts idea of a good time, for sure.
Anyway! I want to go and pick up a book to read FOR FUN (whoa—I never do that), along with a few cookbooks for inspiration. If you have any book recs, I’m all ears!
Ok now that you know my social plans for the weekend, let me redeem myself by talking you through this dutch baby pancake. It’s essentially a giant pancake make in a skillet that puffs up in the oven and becomes fluffy around the edges. it’s not overly sweet, which Is why I decided to add the strawberry rhubarb compote+whipped mascarpone. It’s a nice balance. I also added chia seeds to the compote because Miguel is going through a strange chia seed obsession—hey, I’m not mad about it.
Cheers to weekend breakfasts!
- 2 tbsp butter (regular or dairy free)
- ½ cup all purpose flour
- ½ cup almond milk (or milk of choice)
- 2 eggs
- 3 tbsp cane sugar OR granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- For the compote:
- ½ cup rhubarb
- 1 cup strawberries, sliced
- 1 tbsp cane sugar OR granulated sugar
- ¼ cup water
- Optional: 2 tbsp chia seeds
- For the mascarpone:
- ½ cup mascarpone
- 1-2 tbsp almond milk (or milk of choice)
- 2-4 tbsp powdered sugar
- Preheat oven to 425°.
- Once oven is heated, add butter to your 8" or 10" cast iron skillet* and place skillet in the oven. Once butter has melted, remove skillet and set aside.
- Next, combine flour, milk, eggs, sugar, vanilla, and salt in your blender and blend for 10-20 seconds, or until ingredients have combined.
- Pour batter into the skillet and put the skillet back in the oven for 20-25 minutes, or until pancake has puffed up and edges are golden brown.
- While pancake is baking, make the compote and whipped mascarpone.
- For the compote: Add all ingredients EXCEPT the chia seeds to a saucepan. Bring to a boil and then reduce for a simmer for approximately 10 minutes, smashing ingredients down with a wooden.
- For the whipped mascarpone: Add mascarpone and milk to a bowl and mix with an electric mixer. Add in 2 tbsp powdered sugar, and then add more if you want the mixture to be thicker.
- Once the pancake is done, add the compote and mascarpone and serve immediately.