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Happy: Cajeta Dutch Baby

by evh on July 22, 2014

Cajeta_Dutch_Baby_Pancake_1

Today, is a blue sky and hot summer day. Today, marks less than a week until school starts for my kiddos – can I get a yippee?!  Today, is a just a Tuesday but for some it also happens to be their special day. Yes, today is my birthday and while I’ve never been one of those people that goes all out (except that last BIG one a couple of years ago) I do like to enjoy a treat (or ten) on this particular day. With cravings of a rich Cajeta sauce on my mind and breakfast time looming I got to work. This recipe calls for goats milk which by the way is now available at most farmers markets but if you can’t find it there try your local store, it usually comes in box or can form or if your lucky try asking your neighbors goats nicely, of course. And, just a side note, the lovely folks at Swede Farm Dairy now carry chocolate goats milk with a pound of chocolate per batch –– Wow! Perhaps next time I will try making this sauce with that flavor but for now, these Cajeta Dutch Baby pancakes make me a happy gal. They are part pancake, part soufflé and all delicious and topped with a rich almost caramel-like sauce and it’s a gosh darn good breakfast for Tuesday (or a special day).

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I recommend child labor, I mean, getting a helper to pour the scrumptious sauce.

Cajeta_Dutch_Baby_Pancake1

Yum ~ Can you see why these make me happy?

Cajeta_Dutch_Baby_Pancake

Dig in!

Cajeta Dutch Baby Pancake
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Servings Prep Time
2 -4 servings 10 minutes
Cook Time
25-35 minutes
Servings Prep Time
2 -4 servings 10 minutes
Cook Time
25-35 minutes
Cajeta Dutch Baby Pancake
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
2 -4 servings 10 minutes
Cook Time
25-35 minutes
Servings Prep Time
2 -4 servings 10 minutes
Cook Time
25-35 minutes
Ingredients
For the Dutch Baby Pancake
  • 1/3 cup all-purpose flour
  • 1/2 cup milk
  • 2 large eggs
  • 2 Tablespoons butter
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1-2 Tablespoons powdered sugar optional
Cajeta Sauce
  • 1 cup goats milk
  • 1 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda dissolved in a teaspoon of water
Servings: -4 servings
Units:
Instructions
Dutch Baby Pancake
  1. Preheat oven to 425 degrees. In a medium cast iron skillet, place butter and melt slowly over low heat on stove. While butter is melting, gently mix flour, milk, eggs, nutmeg and salt in a large mixing bowl. Pour egg mixture into butter skillet and place skillet into the oven. Bake for 20-22 minutes until pancake is golden brown. Pancake will look similar to a souffle at this time. Remove from the oven and drizzle with Cojeta Sauce. Sprinkle with powdered sugar if using.
Cojeta Sauce
  1. Place milk, sugar, vanilla, and salt into a medium, heavy duty pan over medium high heat. Bring to a simmer, while stirring. Once simmering, remove pan from heat and wait for the bubbles stop, while continuing to stir. Once the bubbles have stopped add in the dissolved baking soda and continue to stir.
  2. Place pan back over low heat and continue to stir until it starts to thicken and turn golden brown - about 20-25 minutes. Once golden in color remove from heat and let cool for a few minutes. After 4-5 minutes check consistency if too thick add a touch of water to thin it out about 2 Tablespoons and stir together well. If too thin place back onto the heat and continue to stir and cook for another 5-7 minutes. Once the right consistency is reached drizzle over your Dutch Baby Pancake.
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