Last updated on May 14th, 2023 at 12:44 pm
Hey there, my foodie friend! You know how much I love sharing my latest culinary discoveries with you, and today I’ve got something super special up my sleeve. I recently played around with some not so traditional ingredients to create this ah-mazing recipe for Tropical Delight Dutch Baby Pancakes, and I just knew I had to tell you all about it. I mean, who doesn’t love a good Dutch baby pancake? And when you add in the tropical twist, it’s a total game changer!
So, before we dive into the recipe, let me give you a little backstory. You see, I’ve always been a fan of Dutch baby pancakes (or German pancakes, as some people call them). They’re like the perfect cross between a pancake and a popover, all puffed up and golden brown, with crispy edges and a tender, custard-like center. And the best part? They’re actually super easy to make! All you need is a blender, a hot oven, and a trusty skillet, and you’re well on your way to Dutch baby heaven.
Now, as much as I love a classic Dutch baby with a simple dusting of powdered sugar and a drizzle of maple syrup, I’m always on the lookout for ways to jazz things up in the kitchen. So when I tried some variations and came up with this tropical version, I was instantly in love. I mean, who wouldn’t be, right? Coconut, pineapple, and mango all nestled atop a warm, pillowy pancake? Yes, please!
The first thing you’ll notice about this recipe is the addition of coconut and vanilla extracts to the batter, which gives it an incredible aroma and an extra layer of flavor. And then there’s the shredded coconut, toasted to perfection to add a little crunch and nuttiness. Trust me when I say, this is the stuff dreams are made of.
But wait, there’s more! You’ll also be topping your Dutch baby pancakes with a medley of fresh, juicy pineapple and mango, which not only look gorgeous but also add a deliciously sweet and tangy contrast to the rich pancake. And let’s not forget about the chopped macadamia nuts. If you’ve never tried this combo before, you’re in for a real treat.
One of the things I love most about this recipe (besides how ridiculously yummy it is) is that it’s perfect for a special weekend brunch, a lazy Sunday morning, or even a mid-week treat when you’re in need of a little pick-me-up. Seriously, it’s that good. And the best part is that it only takes about 30 minutes from start to finish, so you can have a taste of the tropics on your plate in no time at all.
Now, I know I’ve been going on and on about this recipe, but I promise you, it’s worth all the hype. So, without further ado, let’s get down to business and talk about how to whip up a batch of these scrumptious Tropical Delight Dutch Baby Pancakes. I’ve included all the details below, so just follow the steps, and you’ll be in tropical pancake paradise before you know it.
And one last thing: when you do make this recipe (and I know you will), be sure to snap a photo and share it with me. I always love seeing your culinary creations and hearing what you think of my latest recipes. Now, let’s get cooking, my friend!
Tropical Delight Dutch Baby Pancakes
- 3 large eggs room temperature
- 2/3 cup whole milk, room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- 1/2 cup 50 g shredded coconut, toasted
- 1/2 cup 75 g diced fresh pineapple
- 1/2 cup 75 g diced fresh mango
- 1/4 cup 25 g chopped macadamia nuts
- 2 tbsp Powdered sugar for dusting
- Lime wedges for serving
Make the Pancake
- Preheat your oven to 425°F (220°C) and place a 10-inch (25 cm) oven-safe skillet in the oven to heat up.
- In a blender or using a hand mixer, combine the eggs, milk, flour, salt, vanilla extract, coconut extract, and granulated sugar. Blend or mix until the batter is smooth and well combined, about 1-2 minutes.
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet and swirl it around to coat the bottom and sides of the skillet. Once the butter is melted and bubbly, pour the batter into the skillet.
- Place the skillet back into the oven and bake for 18-22 minutes, or until the Dutch baby is puffed and golden brown. Do not open the oven door during baking to ensure the pancake puffs up properly.
- Remove the Dutch baby from the oven and let it cool for a few minutes. The pancake will deflate slightly as it cools.
- While the Dutch baby is baking, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Remove from heat and set aside.
- Top the Dutch baby with toasted coconut, diced pineapple, diced mango, and chopped macadamia nuts. Dust with powdered sugar and serve with lime wedges for a burst of citrus flavor.