Filipino Dutch Baby
Plate by Heath Ceramics and blanket by Monica & Andy.
It’s been a while, but thought I’d make a Filipino-Dutch Baby...2 Ways. First, you have the classic Dutch Baby Pancake with Ube to give it that iconic Filipino flavor and topped with homemade blueberry compote. Second, you have Noemi, who literally is a half-Filipino, half-Dutch, baby with cheeks you just want to bite. You might see this kid in some of my pics going forward — hopefully she’ll be my sous chef in the future.
Ingredients:
3 room temperature eggs
1/2 cup all-purpose flour
1/3 cup whole milk
1 tablespoon white sugar
2 dashes of ube extract
4 tablespoons unsalted butter
Blueberry compote (see my recipe here)
Powdered sugar (for dusting)
Steps:
Preheat oven to 430 degrees (non-convection)
Place eggs, AP flour, whole milk, sugar and nutmeg in a blender/Vitamix and blend on a low speed until combined. Separate a quarter cup of the batter and mix in the ube extract. Set both mixtures aside.
Add butter in a large non-stick skillet or pan (10 - 12 inch) and place in the oven. As soon as the butter has melted, immediately pour the regular batter to the pan. Add in ube batter, and using a toothpick, make swirling motions to marble the batter. Return pan to the oven and bake for 20 minutes. Lower the heat to 300 and bake for another 5 minutes.
Remove pancake from oven, dust with powdered sugar, and top with blueberry compote. Slice into wedges or serve family style!
