Dutch Baby (German Pancake)
Last weekend I planned on going to the Original Pancake House with my husband and friends for brunch. Since I’ve never been, I looked their menu up online to plan out what I was going to order. I discovered a dish called the “Dutch Baby”, something I have never heard of. I did some research and a Dutch Baby is a German Pancake made with eggs, flour, milk, and seasoned with cinnamon and vanilla. It reminds me of a cross between a popover, french toast, and a pancake. It puffs up really big and falls soon after being removed from the oven. It is sprinkled with lemon juice and powdered sugar. I even added a little maple syrup, bananas, and blueberries.
I absolutely love this recipe and plan on making it again. It looks so fancy, but is extremely easy to make… actually easier than pancakes because you bake it in the oven. This recipe comes from Gourmet Magazine, April 2009. You need to try this! Enjoy!
Beat the eggs on high until pale and frothy.
Then beat in flour, milk, vanilla, cinnamon, nutmeg, and salt.
Melt butter in the hot skillet, swirling to coat.
Add the batter and immediately return skillet to oven and bake for 15-18 minutes, or until puffed and golden-browned.
Serve immediately, topped with lemon juice and powdered sugar.
3 large eggs at room temperature
2/3 cup whole milk at room temperature (I used skim)
2/3 cup flour
1/4 tsp pure vanilla extract
1/8 tsp cinnamon
1/8 tsp grated nutmeg
1/8 tsp salt
1/2 stick unsalted butter, cut into pieces
1. Put skillet on middle rack of oven and preheat oven to 450 degrees.
2. Beat eggs with an electric mixer at high speed until pale and frothy.
3. Then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
4. Add butter to hot skillet and melt, swirling to coat.
5. Add batter and immediately return skillet to oven.
6. Bake until puffed and golden-brown, 15-18 minutes.
7. Sprinkle with lemon juice and powdered sugar. Serve immediately
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