Dutch Baby Pancake

Unashamedly stolen from

http://whatscookingamerica.net/Eggs/GermanPancake.htm

via 

http://thoughtsquestionsqueries.wordpress.com/2013/12/29/a-year-in-review-food/


Small Pancake – Makes 2 servings:
eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly-squeezed lemon juice
icing sugar

 


Medium Pancake – Makes 4 servings:
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly-squeezed lemon juice
Powdered (confectioners’) sugar

 


Large Pancake – Makes 6 servings:
9 eggs, room temperature
1 1/2 cups milk, room temperature
1 1/2 cups sifted bread flour or all-purpose flour*
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
8 (1/2 cup) tablespoons butter
Freshly-squeezed lemon juice
Powdered (confectioners’) sugar

 

 

 

1. Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet  not more than 3 inches deep, in the oven until hot and sizzling. While pan is heating, prepare your batter.


2.
 In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.  

3. Remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.
Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven. 

 

4. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges – it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.

5.  Carefully remove the pancake from the oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate. I normally serve the pancake in the pan it was cooked in.

German Pancake, Dutch Baby Pancake

Dutch Baby done and ready to remove from the oven and serve.

6.  Cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately.

For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with icing sugar.



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