Dutch Baby Pancakes with Berries

Dutch baby pancakes garnished with berries, honey, and confectioners sugar.

The recipe for the Dutch Baby Pancakes is a collaboration with RAD USA. Brunch never got easier!

Dutch baby pancakes garnished with berries, honey, and confectioners sugar.

If you love brunch and fluffy cakes, the Dutch babies are a must-try!

The recipe for the Dutch baby pancake came about using the German Pfannkuchen as the inspiration. The creator of this fluffy delicacy was the owner of Manca’s Cafe by Victor Manca.

Victor Manca was a restauranteur based in Seattle who brought the tradition of the German pfannkuchen to America in the 1900s. However, instead of making a big pancake like the German version, he created a smaller pancake and named it “Dutch Baby”.

The perfect German Pfannkuchen or Dutch baby uses room temperature ingredients

He closed the restaurant in the 1950s but the Dutch baby pancakes continued being a favorite among breakfast lovers. The classic Dutch baby pancake has shavings of lemon peel, lemon curd sauce, and confectioners sugar. Others serve the dutch babies with fruit preserves and or homemade syrups.

Tips to make the perfect German Pfannkuchen or Dutch Baby.

  • The Dutch baby pancakes recipe has few ingredients, however, the eggs and the milk require to be at room temperature.
  • Use high-quality non-salted butter and use the exact amount on the recipe. Do not add less.
  • Adding baking soda could help with altitude variations and help the pancake to rise. However, the classic recipe doesn’t include a leavening agent.
  • The German Pfannkuchen batter comes together in the blender, but a hand mixer or a whisk is allowed too.
  • Use fresh seasonal ingredients, jams, lemon curd, dulce de leche, hazelnut chocolate cream, or other garnishes. Do not miss the dusting with confectioner’s sugar.
  • Typically an iron seasoned skillet is used for oven baking the Dutch baby pancake. However, we used the Radical Pan by Chef Oren as it withstands oven temperatures up to 500 degrees Fahrenheit and the design includes a cool stealth handle.
  • Preheat the oven at 400 degrees Fahrenheit and when the pancake has risen lower the temperature to 350 degrees Fahrenheit and finish cooking.
  • Serve the fluffy pancake immediately and enjoy with your favorite cold or hot drink.
  • The Radical Pan by Chef Oren is perfect for family-style dishes like this German Pfannkuchen.

Making Dutch Babies for Breakfast or Brunch is fun!

We love entertaining at home and many times host the family for a special breakfast or brunch. Have stellar recipes like this makes it easy to serve a cool yummy meal that everyone will enjoy without killing ourselves in the kitchen.

Using the RAD Pan by Chef Oren

Choosing the right cooking tools and ingredients assure a successful outcome. That is why I am so excited to recommend cooking with the Radical Pan by Chef Oren.

We love our Radical Pan by Chef Oren!

It’s a hip way to cook while cooking like a pro. The RAD pan is durable and nonstick, you can use it in the oven as it sustains temperatures up to 500 degrees Fahrenheit. Perfect for making my Dutch baby pancake recipe!

Perfect brunch using the correct cooking tools and fresh fruit

This pan is also dishwasher safe, has a cool stealth handle, and made with hard-anodized aluminum. Plus it is toxin-free as it doesn’t have PFOAs, PTFE, cadmium, nor lead. ⁣⁣

The coolest thing is that has a patented high-rise lip perfect for making those chef’s flips to impress your guests.⁣⁣ The RAD Pan is great for entertaining too. Get yours at RADUSA.co or add it to your Santa baby wishlist.⁣⁣

Dutch baby pancakes garnished with berries, honey, and confectioners sugar.
Print Recipe
5 from 17 votes

Dutch Baby Pancakes with Berries

Dutch baby pancakes are a welcome addition to the holiday cheer, an easy recipe suited for a delicious brunch with the family. The recipe has all-purpose flour, eggs, unsalted butter, milk, sugar, nutmeg, and vanilla extract. Garnished with berries, honey, and confectioners sugar.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: German Cuisine
Keyword: brunch, butter, pancakes
Servings: 4 servings
Calories: 266kcal
Author: Chef Adriana Martin

Equipment

  • Radical Pan by Chef Oren
  • Blender

Ingredients

For the Dutch baby pancakes

  • 3 eggs at room temperature
  • 1/2 cup milk at room temperature
  • 1/2 cup all-purpose flour unbleached
  • 1 tablespoon sugar
  • 1 pinch nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda optional
  • 4 tablespoons butter unsalted and at room temperature

For the topping

  • 1/2 cup fresh berries
  • 1 tablespoon honey
  • 1/2 teaspoon confectioners sugar

Instructions

  • Preheat oven to 400 degrees. Combine eggs, flour, milk, sugar, and nutmeg in a blender and blend until smooth. ⁣
  • Place butter in the Radical Pan by Chef Oren and melt the butter.⁣ Add the pancake batter to the pan, return pan to the oven and bake for 20 minutes until the pancake is puffed and golden.
  • Remove pancake from the oven, drizzle with honey and confectioners sugar. Top with fresh berries and enjoy.⁣

Video

Notes

Pro tip – make sure the eggs and the milk are at room temperature. And unsalted butter, therwise the dutch baby won’t puff.⁣
Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag #ABRecipes Happy Eats!

Nutrition

Calories: 266kcal | Carbohydrates: 24g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 156mg | Sodium: 229mg | Potassium: 113mg | Fiber: 1g | Sugar: 11g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

Mexican Cheese Soup or Caldo de Queso

Mexican cheese soup or caldo de queso served on a bowl and garnished with more queso fresco and ribbons of crema fresca

The Mexican cheese soup with queso fresco is a sponsored collaboration with Real California Milk.

Mexican cheese soup or caldo de queso served on a bowl and garnished with more queso fresco and ribbons of crema fresca

Queso Fresco (Key-so Fres-co)? Yes, Please!

In Mexican cuisine, queso fresco and crema fresca are two ingredients that are a must-have. Especially when making classic recipes like this Mexican cheese soup, also called Caldo de Queso.

The ingredients for the soup include potatoes, corn, onion, garlic, queso fresco, roasted poblanos, milk, and seasonings

The original recipe comes from my family’s recipe box. My great grandmother, Doña Carlotita, used to cook this caldo for us during the cold weather months.

Enjoy this Caldo de Queso at Home!

The Mexican cheese soup is not only comforting, it is a complete meal. It has diced potatoes and onions, corn, chopped garlic, chile pasado (or roasted poblano), warm milk, chicken bouillon, and cubed queso fresco.

The recipe is simple to follow – the hardest part is waiting for the caldo de queso to be ready. I love serving this soup with warm bread and garnishing it with ribbons of crema Mexicana and crumbled queso.

Learn about Real California Milk Hispanic-style queso!

A round of queso fresco cheese and Mexican crema

As a Mexican living in the United States for the last twenty years, it has been a pleasant surprise to be able to find the dairy products and cheeses I grew up with.

Hispanic-style cheeses produced in the USA come in different forms and flavors. But all have one commonality – the best are made with Real California Milk, including the queso fresco and the crema (crem-ah) I used for the Mexican cheese soup recipe.

The crema Mexicana has a sweet, tangy flavor similar to crème fraîche. We use it to garnish many recipes and as a main ingredient for chiles en nogada and fresas con crema.

Real California Milk Hispanic dairy products pair well with many dishes

Queso Fresco (Key-so Fres-co): Fresh, mild flavor, softens when heated. We use it in soups, crumbled to stuff enchiladas, and goes great with pasta too!

Queso Oaxaca (Wa-ha-ka): Fresh, mild flavor, very creamy, melts like Mozzarella. This is perfect for stringy quesadillas and to add to molletes and semitas for an authentic Mexican flavor.

Queso Cotija (Ko-tee-hah): Aged, robust flavor, salty, typically shredded or crumbled similar to Feta or Parmesan. This is a classic on top tostadas, flautas, and corn on the cob or refried beans. Adds a subtle finish and flavor contrast.

This is how you say Key-so-Fres-co

Queso Panela (Pah-neh-la): Fresh, light, and sweet flavor, like dry-pressed Ricotta. This is perfect for desserts and for pairing with jellies and fruit preserves.

Family Heritage and my Northern Roots.

My family is from the state of Chihuahua, located in the north of the Mexican republic and border with Texas. Our northern culture and cuisine are all about meat, milk, cheese, dried chilis, potatoes, corn, wheat, apples, pecans and stone fruits.

One of my uncles was a farmer who owned an apple and quince orchard, where I used to visit with my family and aunts. Many times, the fresh produce ended up on our table, and my Aunt Julieta would prepare for us heavenly apple pie and quince preserves.

Grab a spoon and enjoy this milky comforting soup with cheese and crema

Because Chihuahua is close to the border, its cuisine shares many of the American traditions, such as turkey and stuffing, and steak and eggs. But the caldo de queso con papas or Mexican cheese soup was a typical dish in our diet.

I still remember going in to my great grandmother’s cocina and being greeted with those aromas of the soup and milky cheese. Not to mention the freshly made flour tortillas.

Food is what brings us back to our roots!

Homemade dishes and those cooked by our ancestors are what bring us back to our roots. I like to prepare classic family dishes like this Mexican cheese soup to have the opportunity to connect back to who I am. Because bringing back the warmth of those family recipes nourishes my soul.

Are you ready to make the caldo de queso at home?

Make this recipe or experiment by remixing your own family recipe using Real California Milk Hispanic-style dairy items. Follow them on Instagram too @RealCalifMilk!

Find Hispanic-style dairy products with the Real California Milk Seal at your local supermarket with this Product Locator Tool.

Mexican cheese soup or caldo de queso served on a bowl and garnished with more queso fresco and ribbons of crema fresca
Print Recipe
5 from 16 votes

Mexican Cheese Soup or Caldo de Queso

The Mexican cheese soup is comforting and a complete meal. It has diced potatoes and onions, corn, chopped garlic, chile pasado (or roasted poblano), warm milk, chicken bouillon, and cubed queso fresco. Make this recipe with Real California Milk queso fresco and crema Mexicana.
Prep Time15 mins
Cook Time30 mins
Course: Main Dish
Cuisine: Mexican Cuisine
Keyword: crema, queso fresco, soup
Servings: 8 people
Calories: 417kcal
Author: Chef Adriana Martin

Equipment

  • Dutch oven
  • Chopping block
  • Knife
  • Wooden spoon

Ingredients

  • 1 tablespoon corn oil
  • 1/2 cup Vidalia onions one medium onion finely chopped
  • 2 garlic cloves finely chopped
  • 4 cups white potatoes four medium-size potatoes peeled and cubed
  • 3 yellow corn ears approximately 2 cups of fresh corn kernels
  • 3 poblano peppers roasted, peeled and chopped
  • 1 tablespoon chicken bouillon
  • 8 cups Real California Milk or six cups of milk and two cups of chicken broth warmed
  • 2 cups Real California Milk queso fresco cubed
  • salt and pepper to taste
  • 2 tablespoons corn starch diluted with water
  • 1 cup Real California Milk crema Mexicana
  • 1 cup Real CaliforniA Milk queso fresco crumbled

Instructions

  • Add the cooking oil to the pan and let it warm. Add the onions and sauté.
  • Incorporate the garlic and the potatoes and let them cook for a few minutes.
  • Add the corn and the roasted poblano peppers. Season with chicken bouillon and pepper. You can add salt if needed.
  • Add warm milk and simmer the soup for a few minutes covered. The milk should be heated to avoid cutting and lumps.
  • Add corn starch diluted in water. This agent will thicken the soup for a velvety texture. Finally, add the queso fresco and serve.

Video

Notes

The soup is garnished with ribbons of crema Mexicana, more crumbled queso fresco, and warm bread. 
 
Have you tried this recipe? Snap a photo and tag us on Instagram and or Facebook using the handle @adrianasbestrecipes and this hashtag  #ABRecipes Happy Eats!

Nutrition

Serving: 1g | Calories: 417kcal | Carbohydrates: 29g | Protein: 20g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 200mg | Potassium: 822mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1062IU | Vitamin C: 46mg | Calcium: 615mg | Iron: 3mg