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It’s Secret Recipe Club reveal day today! Yeah! I truly love these days so much. I love getting to see who had Food Babbles and I love surprising someone else by recreating something they made on their blog also. The best part each month though is getting to discover a new blog that I may not have known about before. This month I was assigned Culinary Adventures with Camilla. In her own words Camilla describes herself as “”a tree-hugging, veggie-crunching, jewelry-designing mean mommy who loves to cook but hates to clean.” She also said her parenting goals are to “grow conscientious, creative kids with fearless palates!” Love that! I am partially screwed by my husband’s picky eating genes than run very deep and will stubbornly not budge despite my best efforts.
Camilla has some enticing recipes that are so creative on her site like Cardamom-Scented Lamb Stew with Pears. I love the sweet and savory notes in that stew and I don’t think I’ve ever thought to use cardamom in a savory meal before. How about Wild Boar Rillettes? Oh and I will definitely be making this Goat Cheese & Pumpkin Butter Tart. The flavor combination sounds incredible!
As I browsed through endless, mouth-watering recipes I stumbled across a recipe for Vanilla Bean Pannekoeken. I wasn’t sure exactly was it was but it looked liked a slice of thin pastry topped with raspberries and dusted with powdered sugar. As I read on, Camilla told a lovely story about living in the Netherlands for 3 years as a child and how every Sunday her family drove to a farm where they served Pannekoeken, dutch pancakes. AKA: Dutch babies. As she ate her Dutch pancakes she was transported to her childhood, that farm and the memory of eating Pannekoeken.
After reading this, I was able to envision a bit of Holland and a tiny piece of Camilla herself which endeared me to this recipe. I knew this was the recipe I wanted to make. I made the Pannekoeken as she instructed and topped mine with macerated strawberries and a bit of mascarpone whipped cream I had left over from that Red Wine Chocolate Bundt Cake which went so nicely with this light, fluffy pancake. I loved this recipe and I truly enjoyed reading Camilla’s blog. I know that you all will too so please go over and say, “hello!”
Enjoy!
~K
One Year Ago: Macarons with Raspberry Ganache
Two Years Ago: Citrus Zest Sugar Cookies
A light, puffed pancake topped with macerated strawberries and mascarpone whipped cream makes for a simple breakfast that feels like something special.
Ingredients
- 2/3 cup whole milk
- 3 eggs
- 2 tablespoons salted butter, melted and cooled to room temperature
- seeds from one vanilla bean
- 1/2 teaspoon pure vanilla extract
- 2/3 cup white whole wheat flour
- 1/4 teaspoon baking powder
- 1 cup hulled and quartered fresh strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon Grand Marnier
- 1/2 recipe Mascarpone Whipped Cream
Instructions
- Preheat oven to 425 degrees. Butter a 10" oven-safe skillet and set aside.
- In a large mixing bowl, whisk together the milk, eggs, melted butter, scrapings from the vanilla bean and vanilla extract. Blend in the flour and baking powder. Whisk for a full minute.
- Pour the batter into your prepared pan and bake 30-35 minutes, until the Dutch baby is puffed and golden.
- While the pancake bakes, prepare the strawberries. In a small bowl, toss together the strawberries, granulated sugar and Grand Marnier. Set aside.
- Prepare Mascarpone Whipped Cream
- Cut into slices and serve topped with strawberries and a dollop of whipped cream.
- Enjoy!
Notes
Adapted from Culinary Adventures with Camilla
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{ 36 comments… read them below or add one }
Dutch Baby – that just sounds delicious and adorable! Love that you used strawberries!
Thank you Anna!
What a great recipe, we love Dutch Baby pancakes. This month I was assigned your blog and it was a tough choice as you have so many wonderful recipes. In the end I made your lemon biscotti which were wonderful. Thanks for a great recipe, here’s the link to my SRC entry Lemon Almond Biscotti.
Lisa~~
I’m so glad you enjoyed looking around my blog and I loved your post! I’m going to make those biscotti your way next time.
Awwww…thanks for your sweet words and for making one of my absolute favorites! I’m glad to meet you – in the blogosphere – and look forward to following your cooking forays in the future.
Happy to have “met” you too Camilla! It was a pleasure cooking from your blog.
I just love dutch baby pancakes, this reminds me it’s been way too long since I have made one. Going to try this recipe, it’s beautiful. I love the idea of the secret recipe club, it’s such a great way to get to know your fellow food bloggers.
It truly is such a fun thing to be a part of Suzanne! I’ve discovered so many wonderful recipes and sites out there. You should join in!
http://culinary-adventures-with-cam.blogspot.com/2013/02/src-food-babbles-cooks-my-pannekoeken.html
What a fun story behind this wonderful breakfast treat.
So pretty and petite, Stacy. A rose garden presentation for the table!
Appreciate the backstory of these Netherlands wonders, too.
I’ve still yet to have a Dutch baby. I think I need to remedy this ASAP since yours looks absolutely delicious.
Thank you! This was my first experience with a Dutch baby and it was wonderful! It’s so easy too so I know I’ll be making them again. Hope you enjoy it!
Love dutch babies, and it’s so fun to create from someone else’s blog. I agree.
Exploring other blogs is my favorite part of SRC! I’ve discovered so many wonderful people.
That looks so good. I never thought about using strawberries!
My husband was a very picky eater as a kid, and I’m always so glad that he grew out of it. Tricky to love food but to find things that your spouse will love too. I’ve never made (or tried) dutch babies, but I always think they are so pretty and fun – this may be just the motivation I need to give it a try!
You should definitely give it a try! They’re so quick and easy to make.
I am LOVING the flavors of this Dutch Baby! Definitely going to make this ASAP!
Hope you enjoy it if you do! It was really good.
YUM! We love dutch babies!!! Great choice. I’m a fellow SRC member…group D.
Thanks Kirstin and thanks for coming over to say hello!
I haven’t had Dutch Baby in yeeeeeeaaaars, but your gorgeous pictures have me wishing it was a weekend morning so that I could run off to the kitchen to make one right now. Love the idea of filling it with berries and mascarpone whipped cream… simple, but oh so good.
Thank you Isabelle! This was the first time I’d made or eaten a Dutch baby. I loved how quick and easy it was!
Beautiful pictures, I love Dutch Babys and love trying new recipes to see how they are all different depending on what people have as their favorite. Definitely trying this one!
Thank you Karen! Hope you enjoy this!
Oooh I have always wanted to make a Dutch baby! I love how lightly golden and puffed yours are. But breakfast? With this topping I call this a beautiful dessert!
Thank you Jamie! It really would be a nice, light dessert.
I just recently heard about Dutch baby, and now I am excited to make one! Your Dutch baby looks so fluffy and happy:-) Beautiful mix of flavors! Hugs, Terra
Thank you Terra!
I think I could eat this for breakfast every morning. I am bookmarking it for a nice weekend breakfast.
It really is good Lisa! Even better cause it comes together in a flash.
Absolutely making these!
Hope you like it Elizabeth!
I haven’t made a Dutch Baby in AGES!!! Now I will have to make one so I can serve it with the fresh fruit. It is pretty.
Thank you Margaret! It was so lovely with the fresh strawberries.