I returned from Amsterdam a couple of weeks ago with the ardent conviction that I needed to once and for all learn to make a Dutch baby (the dish, not an actual tall, blonde baby). This is not because I had eaten Dutch baby pancakes in Amsterdam, but rather because I couldn´t find any there. Which comes at no surprise when you actually find out there´s nothing Dutch about Dutch baby pancakes – they´re actually American, and haven been derived from the German Pfannkuchen. The deceiving “Dutch” in their name is simply a corruption of the “Deutsch” word. Upon finding this out, I thought “you know what? if they´re not Dutch, nor entirely German, let´s bring them yet another twist and make them Mexican!”. So I adjusted the original recipe to make them less sweet and added a Mexican layer to them. They were absolutely delicious (I have made them twice so far) and so so easy to make I think I´ll be making these a Sunday regular!
(for one Dutch baby with a Mexican twist)
For the pancake:
120ml whole fat milk
one tbsp sugar
one tsp salt
one tbsp salted butter
For the filling:
200g beans from a can
200g corn from a can
two tbsp tomato sauce
half a red onion
one tsp salt
one tsp pepper
1/4 tsp chilli powder
1. Mix all of the pancake ingredients except for the butter in a blender until homogeneous. Set aside for a few minutes.
2. Pre-heat your oven for about 8 minutes at 220 degrees Celsius with a clean iron cast skillet inside.
3. Remove the skillet and smear it with the butter, being careful not to burn yourself. Add the pancake batter to it and into the oven it goes for about 18-20 minutes.
4. While the Dutch baby is baking prepare your Mexican mix by chopping the onion and frying it in a bit of olive oil for about three minutes, then adding the chopped sausage and frying for another three to five minutes.
5. Finally, add the beans, corn, tomato sauce and season with the salt, pepper and chilli powder. Let fry for about five minutes, then remove and once the pancake is done, add the mix on top of it, seasoning with some fresh parsley.