Cookies 'n Cream Dutch Baby
My favourite, fluffy, puffy pancake, this cookies ‘n cream dutch baby is perfect topped with more crumbled Oreos, berries, and more cream!
Puffy, fluffy and delicious! This dutch baby is a breakfast, brunch, and anytime treat really. Coming together in 10 minutes of active cooking time, you can pre-mix your batter, toss it in the oven and be scoffing down pancake joy in a matter of minutes!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
Why is resting the batter important?
Resting the batter is the single most important step for puffy and fluffy dutch babies and Yorkshire puddings. The rest yields airier rather than chewier results and a more complex flavour upon baking. As the batter rests the starch molecules swell and the gluten relaxes.
Why do you preheat the pan and oil?
A screaming hot pan and hot oil will yield the best puffy babies. Cast iron or non-stick carbon steel is my top pick here as they both hold onto heat well. Non-stick cake tins will also work well here, but be sure to work quickly when pouring in your batter as they will lose their heat faster.
If savoury pancakes are more your speed, make sure to check out my brunch dutch baby pancakes. Be creative – the options are endless!