Dutch Baby Pancake with Baked Pineapple, Topped with Peaches, Blueberries & Currants

dutch baby sweet

A few weeks ago, I posted a recipe for a savory Dutch baby pancake with Gouda, crispy bacon and a fried egg. You can check the recipe by clicking here. Yesterday I made this sweet version of it with a slice of pineapple baked in the middle and topped with more fruit. Perfect weekend breakfast.

This recipe is for 1 pancake.

Ingredients:

For the batter:

2 eggs

½ cup of milk

¾ cup of all-purpose flour

2 tablespoons of butter

Pinch of salt

1 teaspoon of vanilla essence

1 tablespoon of sugar

1 very thin slice of fresh pineapple

Toppings:

1 peach, thinly sliced

A few red currants

A few blueberries

Mint leaves

Powdered sugar

 

Preheat the oven to 230C/446F with a cast iron skillet inside.

Place the eggs, milk, flour, vanilla, sugar and salt in the blender and blend until smooth. Leave the batter in the blender.

Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.

Add the pancake batter into the hot skillet and place the pineapple slice in the middle.

Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.

Serve with the peach slices, blueberries, currants, mint leaves and sprinkle some powdered sugar on top. Eat right away.

Dutch Baby Pancake with Gouda, Crispy Bacon & a Fried Egg

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Dutch baby pancakes are usually sweet, served with powdered sugar and fruit. I wanted to make a savory version of it.  I sprinkled shredded Gouda to the batter before it went into the oven and then topped it with some bacon and a fried egg. You can play around with the toppings as you like. It is super easy to make. The edges of the pancake are crispy and in the center it is still soft. This savory version is not only nice for breakfast but it also works great for lunch.

This recipe is for 1 pancake.

Ingredients:

For the batter:

2 eggs

½ cup of milk

¾ cup of all-purpose flour

2 tablespoons of butter

Pinch of salt

Toppings:

5 tablespoons of shredded Gouda cheese

2 or 3 slices of crispy bacon, chopped

1 fried egg or more if you like

Chives, chopped

 

Preheat the oven to 230C/446F with a cast iron skillet inside.

Place the eggs, milk, flour and salt in the blender and blend until smooth. Leave the batter in the blender.

Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.

Add the pancake batter into the hot skillet and sprinkle the shredded Gouda over it.

Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.

Serve with a fried egg, crispy bacon and chives.

 

Rijks Restaurant

Rijks opened in November and it is located at the Rijksmuseum. The concept of the restaurant is Dutch cuisine and it offers a variety of cold and hot small dishes.  They also offer a choice to order a chef’s menu of 5 (€52.50) or 7 (€72.50) dishes plus 1 dessert. I was looking forward to having dinner there and checking it out since I had been reading a lot of positive reviews about it. I went there with my husband last week and we had the 7 course menu.

The amuse was a bowl of radishes with piccalilli and olive snow.

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Our first dish was marinated Mackerel with glass noodles and a stock that was poured at the table.

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It was followed by a roasted lobster tail with a curry crème and puffed buckwheat.  The crunchiness of the buckwheat was a really nice touch.

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Then we had a plate with razor clam shells filled with mussels, clam and razor clams topped with a buttery crumb.

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After that we had the duck pancakes with pickled fennel and crème crue.

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Next came the braised ox cheek with apple cream and spiced crumbs. Along  with this dish came a plate of braised parsnip with a chicken liver jus.

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Our last savory dish was mini game meat pie with bacon mayonnaise and sauerkraut.

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Then we had a little ice cream cone filled with vanilla cream and topped with a ball of pear sorbet.

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The last dish was a Kir. It was their version of the drink in a dessert. It was the perfect way to end the meal because it was delicious and not too sweet.

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My favorites were the cold dishes and the dessert. The service was overall good and the food was fantastic. It is definitely worth visiting.

This was the menu we ordered:menu

 

Rijks

Open every day for lunch and dinner from 11:30 till 23:00

Museumstraat 2

http://www.rijksrestaurant.nl/