Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, german/dutch baby pancake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth. This recipe is for a deliciously thin crepe-like & pop-over-like German Pancake (aka Dutch Baby). Serve it with a squeeze of lemon juice and a sprinkle of powdered sugar for a captivating brunch.
German/Dutch Baby Pancake is only one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. German/Dutch Baby Pancake is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook german/dutch baby pancake using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make German/Dutch Baby Pancake:
- Take Pancake Batter :
- Take 2 eggs
- Make ready 1 cup milk
- Get 1 tsp vanilla extract
- Get 1 cup all purpose flour
- Get 1/2 tsp salt
- Get Filling :
- Take 2 apples, peeled, pitted and chopped/sliced
- Make ready 2-1/2 tbs butter
- Take 1/2 tsp cinnamon powder
- Take 1 pinch salt
- Get 1/3 cup brown sugar
A memory from my childhood of a restaurant breakfast treat where they called it a "Dutch Baby". German Pancakes go by many names. Dutch Baby, David Eyre Pancake, Really Thick Crepe. They are by far the easiest and most minimal breakfast you can make.
Instructions to make German/Dutch Baby Pancake:
- First, make the filling. Melt the butter over medium heat, add the peaches, cinnamon and salt. Cook about 6-7 minutes. Add brown sugar and cook another 3-4 minutes.
- Beat eggs, milk and vanilla extract with a hand whisker just until well blended. Sift the flour and salt. Gradually add the wet mixture onto the flour. Mix well until just combined. Don't overmix the batter, that's why you must sift the dry ingredients before adding them to the wet ingredients so you would be able to mix properly throughout the batter.
- Grease with butter a 9 inch or 10 inch round/square pan (use a shallow pan, not more than 2 inches deep). Pour the filling into the pan (add butter cubes over the filling if you like) then pour the batter over it. Place the pan in a COLD OVEN. Bake at 450°F. Do not open the oven door while cooking the pancake. It will puff up and become crisp around the edges.
- Bake for 15 to 17 minutes until the pancake is puffed up and slightly browned. Remove the pan from the oven and serve immediately.
Only six ingredients, one bowl, and one cast iron skillet and you are in thick crepe heaven! Due to the eggs in this pancake, they puff up super high (like a souffle?) while cooking. A Dutch baby (aka German pancake) is one of my very favorite easy, crowd-pleasing breakfasts! This gluten-free version has a light custard batter that bakes up puffy and buttery. I've actually experimented with many Dutch baby recipes over the years before finding the secret to making a gluten-free version that actually gets fluffy edges.
So that is going to wrap it up with this special food german/dutch baby pancake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
