buckwheat baby with salted caramel syrup

Yesterday morning, at last, I handed in my cookbook’s edits. And I know, you’re thinking, “but I thought you already handed your book in?” and I had. Copyedits, which come back six weeks later, are like closing costs (or so I understand) when you buy a house. You think you’re all done and just have some papers to sign/designs to approve and then wham! Comparatively, writing a book is a cinch. Writing is like splashing bright paint all over a giant white canvas — look at all of those lovely words all lined up! Aren’t they darling? Copyedits are like measuring the space between each mark of paint and having to answer questions like, “This splatter is .25 inches from that splatter, and you call it a ‘blue splatter’ but this one is .5 inches away and labeled ‘splatter, blue’. Was this intentional?” There were about three of these questions on each of 390 pages, and yet despite the fact that this work consumed the last 21 days of my life, I frequently wanted to HUG this poor copy editor who managed to wade through my blather and find small adjustments that made sentences sing. She is a saint.

the makings of caramel
caramel stages

Nevertheless, the three weeks I worked on this had some unintended side effects, the first is that I missed you all terribly. I dreamed of nothing but buckwheat pancakes, buttermilk chicken and hearty winter slaws and could not wait to get back into the kitchen again. However, the saddest side effect of being swallowed up by work for a few weeks was oddly not that I now have something my husband calls my “editing pants.” (What? They’re soft and comfortable and they have pockets! And now we must burn them.) but from my son, who is now enough of a two year-old that he’s capable of telling it like it is: After three weeks of his mama having no time to cook, he now sees an I NY bag and hollers “DINNER’S HERE!” Oh, the shame. It burns.

copper caramel

deep, dark salted caramel
buckwheat flour
just a little butter

But this, this is still not dinner — I needed to ease back in — although it made a decadent late breakfast and toddler lunch, one that did not come from a delivery bag. My inspiration was a Breizh galette I had years ago in Paris. (Of course, I only took a photo of my beer, because I’m classy.) It’s like a regular crepe, except it has buckwheat flour in it and the result is a lacy, thin pancake that’s has a vague sour note to it that’s fantastic. They’re served savory, filled with eggs, cheese and ham (or, in short, yes please) or sweet, with a deep, dark salted caramel. Dutch baby pancakes have always reminded me of tousled, ruffled crepes, and here I tried to mash the two of them up. I made two versions, one with half buckwheat flour — this is the one photographed here, and it was rumpled (more so before I finally got my camera out) and delightful. The all-buckwheat version was delicious, but alas, it did not loop and curl, and a Dutch baby that does not fall like a rumpled bed sheet in a buttery skillet is no Dutch baby at all. It did not, however, go uneaten.

buckwheat baby, caramel carried away
a serving

One year ago: Pizza with Bacon, Onions and Cream and Baked Potato Soup
Two years ago: Poppy Seed Lemon Cake, Black Bean Soup with Toasted Cumin Seed Crema and Cranberry Syrup (and an Intensely Almond Cake)
Three years ago: Squash and Chickpea Moroccan Stew, Almond Vanilla Rice Pudding, Light Wheat Bread and Clementine Cake
Four years ago: Lemon Bars
Five years ago: English Muffins and a Frisee Salad

Buckwheat Baby with Salted Caramel Syrup

Makes 1 12-inch pancake and 3/4 cup salted caramel syrup (really, sauce but with a slip more cream to thin it further), which will be much more than you need, and will set you up well for next time/heaven-on-a-scoop-of-vanilla-ice cream. This pancake can also be divided and cooked in two 9-inch skillets (12 to 15 minutes baking). I have made this pancake successful with only 2 instead of 3 tablespoons of butter in the pan but only recommend this if you have excellent faith in your pan’s seasoning. As noted above, I have also made this with 100% buckwheat flour and the result is tasty, but didn’t rumple.

Two photo notes: The photos show me making a double volume of the syrup because I apparently like to torture myself with extra sauce in the fridge. It also shows me using a larger volume of butter (4T) than I found necessary in ensuing batches.

Serves 2 (for breakfast) to 4 (for dessert) or 6 to 8 (as a dainty dessert)

Caramel syrup
1/2 cup granulated sugar
3 tablespoons unsalted butter (or, salted but ease up on the sea salt)
Two pinches flaked or fine sea salt
1/3 cup heavy cream

3 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon table or fine sea salt
1/2 cup whole milk
2 large eggs
3 tablespoons unsalted butter
Confectioners’ sugar, to dust (optional)
Salted caramel syrup

Make syrup: Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color. Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Set aside until needed. Store in the fridge for up to a week. Rewarm gently to thin it out.

Make pancake: Heat oven to 400 degrees. Whisk the flours, sugar, salt, milk and eggs together in a medium bowl. Leaving a couple lumps behind is fine. Melt butter in a 12-inch cast skillet, preferably cast iron but any heavy ovenproof skillet should work. Roll the butter around a bit so it goes up the sides. Pour in the batter and transfer skillet to the oven. Bake for 15 to 17 minutes, until the pancake browns lightly at the edges and rumpled. Transfer to a trivet, dust with powdered sugar (if using), drizzle with salted caramel syrup and serve immediately in halves or wedges.

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255 comments on buckwheat baby with salted caramel syrup

  1. haha, I love that your son recognizes the ubiquitous I <3 NY bags as dinner. Nothing wrong with a little take out sometimes! I am imagining pouring this salted caramel syrup over ice cream, roasted fruit (maybe pears and apples), and perhaps on a brownie. Yum. Of course the buckwheat baby doesn't sound so bad either…

  2. Rachel

    This is the type of ‘pancake’ as I knew it when i grew up in the UK. With a splash of lemon and dash of powdered sugar… I love how much more flavor and depth these have compared to the usual pancakes :) thanks for sharing!

  3. Woo Hoo to handing in book edits! Is it me, or is Maldon salt in the zeitgeist? Maldon salt: so hot right now. Seriously, I read about it in so many blog posts I had to go and find it so I could make things like sage rosemary rubs, chocolate chip cookies with a sprinkle of maldon salt on top, and now this salted caramel. Of course, they didn’t have it in my regular grocery store, so I had to buy it on Amazon and have it arrive for my husband to say, “Seriously, you bought salt on the internet?” If meyer lemon was all 2010, and maldon salt was it in 2011, I wonder what on earth 2012 holds for us in the seasonings department. My guess is as good as yours.

  4. Kirsten

    I have been making your salted caramel sauce obsessively and was just recently wondering what I could put it on besides 1) ice cream and 2) a spoon. Now I have my answer. We’re currently having a blizzard here in the northwest, but I have all the ingredients for this already, which seems a little like fate. Destiny. Lunch. Whatever you want to call it. :)

  5. Julie

    I’m an academic, and I feel your cross-eyed pain. For our papers, copy edits are usually given a 24-48 hr. turnaround deadline! However, in my life copy editing is indeed the last stage. Welcome back to your life.

  6. So excited that the book is getting closer. I love hearing about the process and so glad that I was able to pre-order a copy last week. I know October is a long way off, but it really is one of the most anticipated events of the year! Can’t wait to see the cover.
    I love a Dutch Baby for breakfast and that syrup is just over the top. I’m tempted to run to the kitchen right now and whip up one of these.

  7. Oh, Deb, I feel your editing pain! I’m in the throes of editing my book as well (a memoir, not a cookbook), and your description puts the process into words much better than I’ve managed recently! Oh, and I have editing pants too: it’s called a nightgown (with pockets!) covered with a man’s flannel shirt from a thrift store. It looks tres chic, I assure you.

    Still, there’s always solace to be found in the kitchen! I doubt I’ll have the presence of mind to make this beauty anytime soon, but I threw together some cookies today with leftover broken candy canes and chunks of white chocolate – they’ll do for now.

    Until I can find the time to make that salted caramel sauce and eat it with a spoon, that is…

  8. Sarah

    Hey Deb,
    Do you etch your own jars or did you find a perfect “Maldon Salt” and “Buckwheat Flour” set somewhere already made for you?? I love them!

  9. OH! Yummy if I wasn’t doing a cleanse right now, I’d make these tomorrow for our snow day! Montana is getting dumped on! Can’t wait for the cookbook.

  10. Oh, so that’s what those bags are! (exclaims an obviously non-New Yorker). I see those bags everywhere on TV, in photos, etc., but thought they were some kind of a touristy thing that they hand out at all points of entry into the city. Silly me. :) Dutch babies are so fun – endless variations. Brill, with the buckwheat flour, I must say.

  11. From a woman who loves breakfast foods (second only to dark chocolate anything) this looks heavenly. I always try to think of ways to spice up my breakfast, and this will surely do so. I don’t know how I’ve avoided using alternative flours for so long. Thanks for sharing!

  12. Congrats on turning in your edits!! That must feel so awesome to be finished.

    Salted caramel on a dutch baby… does it get better than that?! This looks delectable!

  13. Yum! I could easily replace the regular flour with gluten-free flour to make this a weekend breakfast treat. Good luck on your cookbook. I know it will be fabulous!

  14. Amy

    Hahah! Laughed throughout this whole thing, great writing Deb. And congratulations on your edits… the weird perfectionist in me almost wants to say that going through and finalizing and copy editing your book sounds like fun! :) But I must say, I am so excited for the hearty winter slaws and buttermilk chicken and what’s to come because these dutch babys look aweeesome.

  15. Hugest congratulations on your wonderful achievement! And on discovering the joy that lies in getting out of bed and throwing on the very same item you wore the previous day. And the day before that. And the one before that… I once had “NY Bar pants”. The legal bar, not the drinking one. (I also had NY Drinking Bar pants” which were a WHOLE lot more fun, but that’s another day’s story.) I manage to mess up any type of pancake I ever cook, but the salted caramel syrup will be gracing my table this weekend. (On its own. With a spoon.)

  16. Maja

    Is it possible to make pancakes in the pan, on the stove, like regular crepes?
    The sauce…will bring to our friends pancake party on Saturday:) I adore sweet&salty flavors!

  17. Whoa, can’t wait to give these a whirl. I love the flavor that buckwheat imparts, particularly to spatzle (buckwheat+butter=amazing?). Might be time to do a post that takes a closer look at buckwheat…

    p.s. – congratulations on finishing up the edits!

  18. Leah Smith

    I am so excited to see this recipe. There is a place in Reno, NV that makes a wonderful dutch baby that I crave. Now that I have a recipe I will make them at home. Plus there is nothing better than caramel.

  19. does it (slightly) weird anyone else out that you’re eating something called “baby”?

    nevertheless, it (she? it’s got ruffles, after all) looks fabulous!

  20. Lazy_Lurker

    Looks great, and so happy to see you back!
    Dumb question – because I would think salt would dissolve in this decadent syrup, it shouldn’t matter that the salt is a flake (as opposed to crystal)?
    Can’t I substitute a good crystal sea salt (though volume might differ)?

    1. deb

      Lazy — You can use a crystal salt but it probably will not dissolve, thus you’ll get some salted crunch. You could also use table salt, but maybe just one good pinch.

  21. Ashley

    This was perfect! I was just trying to figure out what to make for breakfast, too lazy to make proper pancakes, and then I saw this! I made them with rye flour instead of buckwheat because that’s what I had on hand – they didn’t raise up and curl as nicely (though that might have been because I split the batter in two and made two 9-inch cakes with it, so they were thicker. The second thinner one definately puffed up better), but they were incredibly tasty.

    Put scrambled eggs and cheese on one, blue berries and chocolate sauce on the other. They were good, but all the stuff kinda crowded out the delicious rye flavour, so next time I think I’ll go with the drizzle of caramel (and maybe get myself some buckwheat.)

  22. Diane

    We missed you and I must say your son is just ‘delicious’! (I tell this to my 4 1/2 yr old son all the time and he thinks it’s hilarious.) I am eagerly awaiting your cookbook. Love your site!

  23. LJ

    My parents were visiting once when my oldest son was approaching two years old. I was cooking dinner, which I did rarely, but my parents probably didn’t realize how rarely. The doorbell rang and he piped up, “Pizza man!” Busted. In front of my parents. Anyway, he’s 6 feet tall now. It turned out OK.

  24. Congrats on getting through those edits! I love puffed pancakes-just recently made one myself. What a great way to ease back into cooking–mm, the buckwheat sounds delicious!

  25. Theresa

    My husband makes a mean german pancake (which he makes gluten free using some of a flour blend and some tapioca starch). I’m wondering is this supposed to be similar to a german pancake? Does it puff?

  26. Amy TH

    You made me laugh out loud AGAIN! Between “Dinner’s HERE” and the reference to the “dainty desserts”, I am crying… How can one even begin to think of dainty and salted caramel in the same breath?!?!?

    P.S. Thanks for the “thanks” to your copy editor… We need more good ones in the world!!

  27. My husband looked over my shoulder at this and said, “I remember when you used to make Dutch babies.” I answered, “Is that a hint?” I’ll be making your syrup this weekend….

  28. Oh this looks delicious! anything with caramel is amazing. And I am psyched about your cookbook coming out, there are very few cookbooks I buy (I usually just look at baking blogs) but the two I will buy will be yours and Joy’s from Joy the Baker :P Can’t wait :)

  29. JanetP

    “Copyedits are like measuring the space between each mark of paint and having to answer questions like, “This splatter is .25 inches from that splatter, and you call it a ‘blue splatter’ but this one is .5 inches away and labeled ’splatter, blue’. Was this intentional?””

    Hah! I am a copyeditor, and you are exactly right. How nice to see some sympathy for us : ) Counting the weeks until your book is out!

  30. Heather

    Well done, Deb!

    I think I am going to give up and order some buckwheat flour because I just can’t seem to find it here in D.C. Maybe I am looking in the wrong part of the store?

  31. Suzanne

    Looks amazing! But I’m really confused, you call it dutch babies but the link goes to german pancakes? Those are 2 different countries. I’m dutch and find it so funny that our fancy version of ‘pannekoeken’ (dutch pancakes) are american pancakes! Ah what’s in a name?

    1. deb

      Suzanne — Some people call them Dutch babies, some people call them German pancakes. I actually always called them the latter, but the first name is more popular and nobody knew what I was talking about. So, now I just call them Dutch babies.

  32. Does this mean the book will be available for pre-order soonish? Or is it already? I want to give it as a gift, but the bridal shower is before the release date.

  33. Patty P.

    Congratulations on making it through your copyedits with your eyesight and humor intact. I was looking for a broccoli recipe but got waylaid by the apple sharlotka recipe, then the caramel sauce–have you ever tried the two together?

    Monday was a two-Smitten Kitchen recipe day: the sandwich rye (came out beautifully) and hummus (some in the freezer for my next hummus craving). Thank you so much!

  34. Sarah

    “brezh” in brezh galette is breton for brittany; describing a breizh galette as “like a regular crepe” would earn you the ire of many bretons i know, to whom the buckwheat galette is a) the regular “crepe” and b) far superior to the wheat-based dessert crepe. that breton pride is a powerful, powerful force and i have been set straight more than once in recent memory.

  35. I love hearing about your son. My nephew is about 3 months younger and I find him equally entertaining and spunky.

    If I’m ever disgustingly rich I think I’ll hire a life editor – someone to follow me around and tell me a better way of doing the things I’m trying to do. That’s what I need. That and this baby! I’m loving the nutty flours lately. I have a total rye obsession right now.

  36. This sounds amazing! Who doesn’t love salted caramel? There’s a place called Plum’s in Orange County where I order these Dutch babies, and I’ve always wanted to know how to make one!

  37. Thanks to gluten sensitivities in our household, buckwheat flour is used a lot for normally wheat flour things. Including crepes, which my husband makes from some recipe he tweaked that includes all buckwheat flour, buttermilk, and I think yogurt? Maybe? Whatever, I’m a diehard wheat-flour pancake lover, and even I like these crepes. Buckwheat can grow on you, I can attest.

    Also, the biggest buckwheat-growing region (at least, it used to be, not sure if it still is) in the U.S. is about 30 miles from here (“here” being upstate New York), so it’s easy to get. Maybe not so easy in the rest of the country.

  38. Lookin good! I haven’t tried my hand at home made caramel yet and I’ve noticed it in a couple of your recipes. Looks awesome and your instructions seem straight forward, so I’ll have to give it a shot. Congrats on your cookbook deal!

  39. Andrea

    Did the beret come from DL??? I must admit to recently making your Black Bottom Cupcakes because they were his recipe. And it cracks me up when my favorite bloggers reference each other (Paris picture). Can’t wait to make this and I eagerly await the book!

  40. m o o n marked

    These look really tasty! In other news, it’s not over yet! Proofreading—aka checking that your edits of the copyediting were incorporated—is still to come and then the index (let me know if you need an experienced indexer who cooks and has been following you around for years) and then…then you will be done until you begin again! Congrats, though, as this is really the homestretch.

  41. Kristin

    Like I needed another reason to make salted butter caramel. Ack. This is NOT a complaint, mind you, just a big, gleeful exhale to make room for another batch of that heavenly stuff. It’s my go to quick and simple dessert to serve with fresh fruit when time and inspiration are short. Leftovers are occasionally stirred into my oatmeal. Yeah…with sauteed banana. And make sure you toast the oats.

    I’m making the all buckwheat version of the dutch baby tomorrow for breakfast. Awesome indeed. Thanks Deb and congrats on you edits!

  42. Copyeditors the world over bow to you for your kind comments regarding our craft (or curse) for perfection. Just made your butternut soup and your parsnip latkes this week. Delicious!

  43. Camillia

    After I read this post I had to google “dutch baby pancakes”. You see my family has been making these for years but in our household they are called “Finnish Pancakes”. We’re all Dutch-Canadian so maybe when you’re in (or from) the country a food is named after it stands to reason you have a different name for it. Certainly that holds true for Canadian Bacon, which we canucks call Back Bacon. Go figure!
    Can’t wait to try the buckwheat variation!

  44. Heather

    When you make a Dutch baby/German pancake, does it automatically rise up the sides of the pan like that in the oven? Or do you have to swirl the batter around for it to coat the sides of the pan?

    P.S. One of my fondest memories of my grandfather is sitting with him at a pancake house, while he ate a German pancake and I watched powdered sugar dust puff up from the pancake like a cloud when he cut into it. :-)

  45. I think you should always double the recipe for caramel sauce just so you can eat as much as you want with a spoon without having to worry about having enough left over for it’s original purpose.

  46. Suzanne

    Aaa now I get it! Dutch babies it is, I know a few ridiculously cute Dutch babies, not sure they’re edible though, maybe with this yummmy syrup. Totally gonna call this American babies and pretty sure I want to make it every single day (okay every weekend to be realistic).

  47. I’ve got salted caramel sauce in my fridge ready to go, I just need to make the baby! It’s my birthday next week and I always ask for nothing but flours, so hopefully some buckwheat will make it into this year’s bouquet!

  48. I am sure to make that salted caramel soon with the cream i have leftover from making ice cream. Also because i have never made caramel, wanted to make it for a while now and your pictures look absolutely delicious. Congrats on the book, Deb!

  49. Christine

    Welcome back! We’ve missed you too. This looks delicious and i can’t wait to try it on a cold weekend morning. Can’t wait to get my hands on your book either but i suppose wait i must,

  50. Oh … these look delicious. I love Dutch babies, and the idea of buckwheat flour sounds wonderful.

    Deb, where do you buy your glass canisters? I’ve been looking for some, and I love the look of the one you use for buckwheat flour. Thanks!

  51. This sounds absolutely amazing! I had buckwheat crepes last week for the first time. I’m not sure what I expected, but it certainly wasn’t the totally delicious taste that I encountered – I look forward to giving this a go!

    1. deb

      Sara — There’s a note in the recipe about my batch made with 100% buckwheat flour: it tastes good, but doesn’t get rumpled and loopy. I might replace the all-purpose flour with a GF flour mix instead. I am sure people would love to hear your results if you try it. Does it end up looking like a Dutch baby? Thanks.

      EmmaO — The emails usually go out overnight the day a post goes up, so there is indeed a delay. The book should be available in the UK — I will keep you guys posted. Also, if you could then talk the UK publisher into letting me come visit, I’d be over the moon! :)

      Ann — I’ve bought various sizes from However, I can’t remember the size of the one I showed but it does come up a little short for a 2-pound bag of flour. It’s better to overestimate what you’ll need.

  52. How I love this blog. Not so much for the food, though the recipes and photos are to die for, as for the writing. I loved your comparison between copy editing and painting. So right.

    As for your “editing pants,” such a useful phrase. I have a friend who says certain of the men she knows ought to “pull up their big boy pants” and stop whining. ;-)

  53. EmmaO

    I just hope your cookbook is half as funny as your blog – and that it’s going to be available in London town where I for one can’t wait to welcome some NYC food writing to shake things up a little in my kitchen. Plus this post only just arrived in my inbox – is that delay something to do with having a big pool of water between me and Smitten Kitchen? Or something more mysterious? Anyway salted caramel sauce is going to be on the menu very shortly (just writing it makes my mouth water) …

  54. Thank you on behalf of all my fellow cookbook editors for actually liking what we make you do. It’s true that our goal is to make your book the best it can be (and equally true that we’re –or I’m — sometimes fanatically picky). Given the clarity of your recipes on the blog, I can’t imagine that your editor found much to fix in the book.

  55. Welcome back in full force! And caramel is a great way to celebrate. What is it about deadlines that makes you want to be in your pajamas all day to accomplish them? Like..if I’m going to do this…well, then I can’t get dressed! Makes sense to me. This pancake/crepe looks wonderful…as is or as a wrapper for yummy filling too…looking forward to the book!

  56. This is perfect! I bought buckwheat flour on a whim at Whole Foods because it was on sale and I wanted to make buckwheat muffins like they have at Peels but don’t really know where to start. Now I can make use of some of that flour!

  57. Susan’s got to be a relief to have the book out of the way…or is there another round of final copy editing? Whatever..we have you for a while, anyway, until the book tours start!
    I love dutch babies. I use them for a quick dessert instead of for brunch or breakfast. So easy to throw together and you can control how sweet you want dessert to be. Love the sauce!

  58. Wendy

    Congratulations!! Love reading your blog because 1. Your photos are awesome. 2. The recipes are fantastic and 3. Your writing style is incredibly entertaining. Thanks for sharing your gifts with us and what an incredible accomplishment! Looking forward to picking up a copy when it comes out. *All good things to you*

  59. Can I just say how excited I am for your book?? All of your hard work is going to be greatly appreciated by all of us : )

    By the way, the carmel sauce looks divine!

  60. ArtI

    I have these in the oven right now made with browned buter( leftover from breakfast puffs) and vanilla sugar. You have trained us well Deb:)

  61. Poppy

    What a wonderful breakfast treat these made! I scaled the recipe up by 50% and made two in 9″ cake pans- then filled one with the delicious caramel syrup and one with your suggestion of eggs, cheese and ham (and some onions and tomatoes). They were fantastic, and the tangy note in the buckwheat flour made it equally well-adapted to both the sweet and savory fillings. They were so filling and smelled so good that our neighbors came over and finished our leftovers! I will definitely be making these again! Thank you, Deb!

  62. A Knesal

    Tasty amendments for the pancakes; Add 1-Tea Spoon to 1-TBLS of ‘Unsulphered’ Molasses. And replace ‘granulated'(White?) sugar with ‘Dark’ Brown sugar.

  63. Hillary

    Looks delicious! Would you recommend the carmel sauce on other dessert items, such as ice cream? Or is there a better carmel sauce to use? Thanks!

  64. I am going to have to try adding buckwheat flour to my gluten free mix for this one. I usually make these gluten free and use teff, almond, sorghum, and arrowroot. Buckwheat would me a nice change!

  65. Deborah Chapman

    I am already grateful to your meticulous copy editor as I detest sloppy inconsistencies in recipes. But the invisible errors are harder on the reader, like the cookbook I have where instead of 1 cup of brown sugar, the recipe reads “1 pound of brown sugar”. Needless to say, we had a disaster. I hope you have a very cooking-savvy editor!

  66. Echoing Rachel (comment #5), this is what I think of when I think of pancakes too – and British Flapjacks, they are nothing like this, and yet they are divine. Perhaps I should dig out a recipe and share that on my blog next week…! To be honest, I love living in the US with a British upbringing behind me.

  67. qui_ca

    have you had buckwheat crepes in Brittany? once you do that you’ll never eat them in even a neighboring region (like Normandy – horrors! we won’t even mention Paris) I had the good fortune to live in Rennes for a year as an exchange student and it has ruined me for life. fortunately in Montreal there’s a restaurant called La bulle au carre that’s FANTASTIC. really quite Breton… plus the salted caramels are just on a whole different level. your recipe looks beautiful. can’t wait to try it out.

  68. Gayle S.

    Planning to fix the pancake this weekend, but made the caramel sauce today and drizzled some over ice cream – heaven! I pulled the sugar off the heat probably too soon (afraid of burning it) so mine isn’t as coppery as your photos but it still tastes wonderful. Thanks for the buckwheat recipe – it’s a flour I want to use more.

    Really looking forward to your cookbook – happy to hear it’s a step closer!

  69. Chad

    I’ll have adjust the recipe, now how would I like this as a sour dough treat? I have been given a starter that’s been active four over 40 years.

  70. Caramel and pancakes is one of the most heavenly combinations ever and yours look like no exception!
    I work at a publishing company so understand the joy of copy editors – we’d be lost without them!

  71. Meg

    If I wanted to make these gluten free, and only use the buckwheat flour, would I just do the same recipe, but with 6 tbsp buckwheat flour? I know you said they didn’t look as good, but if they still taste great that’s ok with me!

  72. Paula B.

    Congrats on the finishing up on the cookbook, it must feel wonderful. As for this post, double yum. I’m so making the caramel sauce before I ever get around to the Dutch baby.Having some freshly made chocolate p.b. cookies as I write because that’s how I do breakfast!

  73. This is my favorite way of preparing pancakes and it’s no secret why; my Grandma was German and made these for me as a girl and within them is not just a sweet morning treat but the memories of her which are even sweeter. I did a post on them once…Dutch Babies were really an American word used instead of Deutsch which is why they are called both a German Pancake and Dutch Babies (that from a fellow who opened a restaurant and made smaller versions).

    I’ve caramelized apples in a skillet to top them but never just caramel. That will now change.

  74. Hey Deb! I am much impressed by your caramel making skills! The first time I tried making it was with a friend in my mother’s kitchen, and we had no idea that adding the cream would make the caramel react so, uh, violently. Needless to say, it scared the everlasting crap out of us. Ever since then I’ve removed the caramel completely off the heat source before adding the cream =)

    One question I’ve always wanted to know: once the sugar has completely dissolved in the pan, do you KEEP STIRRING the sugar as it boils and colors, or do you leave it alone until you add the salt and butter? I’ve read that stirring boiling sugar once it’s completely dissolved will encourage it to crystallize (which is not good for noms), but I can’t tell from your photos if you indeed leave it alone while it colors. Caramel is my favorite dessert flavor (next to lemon), so I’d be curious to know your technique. Thanks!

  75. I love your photos, they are so crisp and vibrant, I can almost taste and smell everything! You are an inspiration and I will be trying this recipe on Sunday. :)

  76. Gayle S.

    What an amazing breakfast! Made it with a couple TB of white whole wheat and 1 of all purpose along with the buckwheat. Slumped somewhat less but was polished off quickly anyway. Had to put the caramel sauce away or we’d resort to eating it by the spoonful!

  77. Hoodrat

    also, past experience with caramel makes me wary of trying it without a candy thermometer to guide me. anybody know what temperature to use? does it matter?

  78. Heather

    Can’t wait to try this! I am looking at your gorgeous pan and it begs the question: is that a gloriously seasoned old cast iron pan or a new ‘preseasoned’ pan? I am drooling!

    1. deb

      Heather — That was a 12-inch Lodge cast iron that I got in 2005. They come pre-seasoned, though I have managed to mess up the seasoning more than once and had to reseason it. Still, the pre-seasoned ones seem to recover a lot better from dishes that mess with the seasoning than cast iron skillets I’ve bought used.

      Petra — Ahem, yes. I have already realized I spoke too soon about being done (as evidenced by me working on a Sunday!).

      Kristina — By the time the sugar is fully dissolved, it will likely be that dark copper color. As for crystallization as well as having to keep stirring beyond the liquefied stage, you might be thinking of caramels that start with added water. They’re supposed to make the process easier but I’m not fond of them. They take much longer and require all sorts of brushing-the-pan-with-water and no-stirring hijinks to prevent crystallization. I’ve never had a problem with crystallization when melting sugar “dry” in a pan, and it leaves you free to stir as you wish.

  79. As an editor myself, the fact that you have editing pants made me laugh out loud! This recipe looks AMAZING. I love salted caramel in all its forms! One trick when you’re melting the sugar is to mix it with water until it’s just covered. This will keep it from burning, and the water will be gone before you get the sugar up to temp.
    @Kristina #162: I’d stop stirring once it boils.

  80. sally

    OH EM GEE!!!! Gluten free dutch babies? I am totally ok with them not falling due to 100% buckwheat flour. I loveloveloveloveLOVE dutch babies but my for-reals-baby doesn’t tolerate gluten. You are brilliant. I can’t wait to try them!

  81. Guest

    I made these this morning with all all-purpose flour as i had no buckwheat – so delicious!!! i urge you all to make these first chance you get. easy, quick and impressive. thanks, deb!

  82. I’ve tried so many of your dishes and none of them have ever disappointed. I love your desserts- they’re not sickeningly sweet like most, but have just the right blend of salty and sweet. Thank you, Deb, you are an inspiration! I am looking forward to trying this soon.

  83. I am a copyeditor AND proofer and I . . . want to kiss you for appreciating her work. You have no idea (or maybe you do) how many authors are hostile and angry and defensive and MEAN to us because we point out inconsistencies or (GASP!) mistakes. WE ARE TRYING TO HELP YOU, I PROMISE.

    Can’t wait to see the book when it comes out!

  84. Joe in Canada

    have you tried this with apple syrup? All the more Dutchish. And apple syrup is much more congenial to eating by the spoonful, being apples and all.

  85. Kathleen

    We just polished off the Sharlotka today. My mind can’t let go of a Caramel Apple Sharlotka. Just the teensiest drizzle is all it would take.

  86. On I turned on the computer this morning, on an empty stomach, came to your page to see what you’ve been cooking, and my eyes fell on the buckwheat baby with caramel sauce. I could only think how cruel life can be–I’ll be eating leftover french toast this morning.

  87. Oh my! I am so tempted to make this right now, but don’t think I have time before work. (I have plenty of buckwheat flour, too, after a crazy adventure trying to make strange Slovenian boiled dumplings!) Do you think this batter would also work for crepes?

  88. Deb, you are totally spot on! I looked back at the recipes I’ve tried, and they do indeed start out with sugar AND water! And yes, the instructions are very finicky about how to boil the mixture. Thank you so much for responding to my question, I’m off to try out your version now! =)

  89. Scott R

    This looks amazing! My family makes a similar recipe but never with salted caramel topping. We frequently saute thinly sliced apples or peaches with cinnamon in the butter prior to pouring the batter in the skillet and baking it. Apples and salted caramel sauce…what could be better!

  90. Thank you! Thank you! Thank you! I just got back from a week in Brittany where I at my weight in crepes – especially those made with “ble noir” and doused in salted caramel. Imagine my joy when I saw the pictures of making caramel on your blog… and then discovering that buckwheat flour IS “ble noir :) I’m so gonna buy all the neccessary ingredients and start experimenting. By the way, in Brittany they often fold the crepes (left and right in; then top and bottom over them; leaving just a little square in the middle). My favorite filling? Ham and cheese and egg. I’m so gonna try your recipe for this! And the caramel will be for the dessert crepe to follow :) Thanks!

  91. Sarah

    It was so nice to read a description of the copy editing review process from an author that showed your respect and understanding of it. Signed, a copy editor.

    Also: I’m excited about finding this site as I can tell just by reading the recipes and looking at the photos of the food I’m going to love it. I am going to try the buckwheat pancake recipe first because it looks fabulous. And because I love the flavor of salted caramel.

  92. My boyfriend (/co-blogger) and I tried a variation on this recipe for breakfast yesterday morning and loved it! We also had your baked French Toast for dessert. :-) Thanks for the awesome recipes!

  93. Katherine

    I got 2 different smoked salts for Christmas. Any ideas for creative uses? Love the sweet/salty combo of your caramel syrup.

    1. deb

      Barbara — You might have either been using a water-and-sugar caramel (see my notes about these to Kristina in comment #184). If not and it seized (I assume, when you added a cooler ingredient), you just need to keep cooking it. It will always eventually melt again.

  94. malaika

    I made these last nite. I dont think the mix blended correctly and I didnt use buckwheat flour. It turned out with a heavey egg flavor and bits of fluffy egg when fininshed baking. But it was gobbled up anyway. AND I need to remember NOT to use a large white plastic kitchen spoon for making carmel sauce. The spoon melted in the sauce and I had shreds of plastic in the sauce but it will still tasty after I picked out the plastic. lol

  95. ZBK

    I made this today for breakfast and it was heaven! It turned out perfect just like your picture, tasted absolutely delicious and my, the caramel sauce was a bit of heaven in your mouth. My kids loved it, too and I will be making this again and again. Thank you, Deb.

  96. Bridget

    Hey Deb! My husband and I checked out Breizh Cafe on your suggestion while in Paris on our honeymoon in September. Just posted a bunch of crepe pictures on facebook – I will tag you so you too can relive the amazing crepes – thanks for the suggestion – we loved it!

  97. I love all the recipes I’m seeing. The photos are wonderful and make it very easy to visualize the process. Might have to use this in the future for our Weekly Roundup on Thanks for sharing! Will continue to check back for great ideas.

  98. Jennifer

    This caramel sauce is the best I have EVER tasted. I wanted to stick my head in the pot and lick it clean. I served it over ice cream with chocolate cake to the high school guys small group my husband leads — needless to say I barely had to wash the bowls. Thanks, Deb, this one’s a keeper.

  99. sam-jam

    after cooling, add 3/4 c. of this sauce to 1 1/2 c, softened cream cheese and 6 Tablespoons of butter. Beat together the last two untill smooth and light then add the carmel, beat till well blended. Use as is or chill to stiffen somewhat before using. I love this on devils food cupcakes!

  100. I was looking for such recipe for quite a while,

    First the combination struck me as odd (to say the least)

    But it really was surprising!! I enjoyed it and made it several more times!
    (a real treat before bed time)

    Keep up the good job :)!

  101. My boyfriend’s old roommate makes these babies and they are so good on a lazy Sunday morning (him making them helps with the lazy factor). The sauce is a new twist though, I’ll suggest it when next I see him.

  102. a&B

    I’ve been making dutch babies habitually every sunday…and then I saw this post and my world shattered! How you I possible be making dutch babies without SALTED CARMEL!! Ahhh…brilliant!

  103. Kathryn

    I sincerely appreciate your sympathy for the copyeditor’s plight–and your patience as an author! I’m curious: how would using regular table salt instead of sea salt alter a recipe such as this?

  104. Pattyk

    Hi Deb
    I just purchased my first bag of buckwheat flour directly from a water powered mill. I’m looking for great recipes to use so I came to you of course. My question is, I use a cast iron skillet that is 10″ in diameter and I wondered if the smaller size skillet would cause any problems with the dutch baby? Thanks

  105. MarieB

    I immediately tried out this recipe as a variation on my own when I saw it! The taste is delicious, but if you want the pancake to really raise and get much puffier you should try bringing the milk and eggs to room temperature (soak the eggs in hot water), add an extra egg white, and whisk the eggs very well before adding the milk and other ingredients. It tasted delicious, especially with the salted caramel!

  106. Caterina

    Hi Deb,

    Would it work if I sauteed some peaches in the cast iron skillet along with the butter and poured the batter over the peaches? I’d love to use some lovely fruit and my leftover buckwheat flour at the same time. Thanks for your amazing blog :)

  107. Jenn

    First…holy deliciousness, Batman! I haven’t made a Dutch baby in ages, and the addition of the salted caramel was divinely decadent. Thanks for the idea, as well as for the helpful caramel/crystallization tips here in the comments. I have struggled mightily with various methods over the years…I think your comments about straight-up sugar v sugar and water may have put an end to that battle once and for all. Thans!

  108. Fabulous! Used gluten free flour from C.C. Dolch Bakery, and topped with buttery cinnamon fried apples, salted caramel sauce is way too good for children lol. Will make it for mommy someday soon though!

  109. Barb Jernigan

    Ah! Dutch Babies…or “pancake pie” as my son (then 2) dubbed them (been making them since the 70s). You can also do these in glass pie pans (or even a glass 9×13 — though the ‘rise’ might not be as nice — rumpled sheets as you say) — if an oven ready fry pan is not in your repertoire (or you’re doing several). There are “apple pancake” pans specifically for the purpose, as well.
    Plop the butter in the cooking receptacle and put in the preheating oven. The butter will be hot and browning by the time you have the batter ready.
    AND, for the holidays, I plop a couple tbsp of batter into hot greased muffin tins (same as above — heat in the preheating oven) for “Yorkshire Puddings.” [This *is* essentially a popover recipe.]
    The ‘rising of the eggs’ also depends on the weather — but a flat pancake is still delicious.

    Try with hot jam!!! Though who can beat caramel…..

  110. Kris

    I did it! I made a caramel sauce that ISN’T GRAINY!!! How many times have I read recipes (on your site and others) that insist that making caramel is easy, and how many times have I tried their recipes and been like, “Uh, what?” They say that if your caramel dries up or gets clumpy, just wait – it will melt back down again (it does, but I am sorry – it never loses its graininess!). They say that you should not touch the sugar or stir it until it is melted and until you add the other ingredients. They say (like you) that that’s rubbish – you can go ahead and stir all you want, whenever you want! They say you should just stir or tip the pan a little, to ensure that some spots don’t burn, but don’t stir a lot. But at the end of the day, everyone insists it’s so easy. Well, after a number of tries…today it was. I still didn’t dare stir the sugar on its own like you suggest…maybe I’ll give that a try next time. Now I just need to make the dutch baby!

  111. julia

    Buckwheat speaks to my heart. My father ground buckwheat flour using French Burr stones for almost 50 years. We always had “Old Fashioned” sourdough buckwheat cakes at my grandma’s, and I keep starter in my fridge.

    Over the last few months, I’ve made a few different dutch baby recipes, including this one and your chocolate dutch baby, with very good results. I’m wondering why this version calls for only 2 eggs while using a similar amount of flour and the same size skillet as others that call for 3 or 4 eggs. My buckwheat baby is markedly thinner than the others, with not much puff, and I’m wondering if more eggs might provide a more substantial pancake.

  112. Regina Siciliano

    Debbie, Debbie, you did it again.What a delicious dinner quick pasta and apple sharlotka.
    Love your postings. Many thanks.

  113. Ina

    I want to use this for a savory breakfast with smoked salmon, eggs, dill and was wondering if the dutch baby would taste sweet given the sugar in the batter and lack of salt. Should I worry about this? Also, any idea what using whole wheat flour might give as a result? Would it still crumple? Thanks! And, I’ll see you at the book signing in Montreal later this month!

  114. D.

    I made this with a friend today and it was phenomenal! I only have one 8” cast-iron, so we divided the batter in half and cooked the second pancake after eating up the first one. Topped the sweet one with homemade raspberry redcurrant jam, caramelized walnuts, lemon juice, and unsweeetened whole milk yogurt; topped the savory one with grated cheddar, soft scrambled eggs, and lightly sautéed kale. Perfect portions to split each between two people. I’m so excited to make these all the time now—thank you for your work, Deb.

  115. Kate

    Have you revisited this recipe, since you revamped the Dutch Baby to be extra billowy? Would you use 4 eggs and 1/4 cup each of buckwheat and all-purpose flour? Or could you get away with a higher proportion of buckwheat and still have it rumple, since the proportion of egg is higher?

    1. deb

      No, but I should! I think I would. I will say that buckwheat, for sure, it harder to get ripply — it’s a gluten thing — but I’d love to hear how it goes because I have been meaning to get back to this one now that I have my perfect formula.

    2. Katarina

      Any news on this one? Have you perhaps tried it with 4 eggs and 1/4 cup buckwheat and all-purpose? i’d love to know.
      All the best!

  116. Lissie

    Ah dear… I thought I was on my way to salted caramel syrup glory, but the sugar got a bit… chunky? … as it melted. I probably should have stopped there, but instead I added the butter and cream anyways, and what ensued was part caramel syrup bliss, part gravely sugar chunks. What did I do wrong? Was the heat not right, or should I have waited longer for the sugar to totally melt? (I was afraid of it burning) Any help is appreciated!

    p.s. I’ve made dozens and dozens of your recipes, though this is my first time posting. Thank you Deb, for years of delicious cooking!