Dutch baby pancake Dutch baby pancakes are like a hybrid (or a love child, if you will) of a pancake, a crepe, and a popover — all in one giant skillet. It feels like a party trick, but for the breakfast crowd. I break these out whenever anyone in my house needs a little extra delight in their day.

Ingredients of Dutch baby pancake

  1. You need 50 g of All purpose flour.
  2. Prepare 2 of Eggs.
  3. Prepare 15 g of Sugar.
  4. You need 130 ml of Milk.
  5. You need 1/8 tsp of Salt.
  6. You need 25 g of Butter.

Dutch baby pancake instructions

  1. Preheat an iron pan in the oven at 210 degree Celsius.
  2. Beat the eggs, add in sugar, milk, salt and sift flour into a container, whisk all using an electric whisk for 2 minutes until the batter is smooth without lumps.
  3. Bring out the pan from the oven. Add butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
  4. Pour the batter into the pan, tilt the pan if needed so that the batter runs evenly to all sides.
  5. Bake in oven until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, around 10-15 minutes..
  6. Top with your favorite fruits or jam. Dust with icing sugar and serve😋.

The puffy pancake-popover hybrid known as a Dutch baby is a favorite of mine. Imagine my dismay when I discovered that the online version of my preferred breakfast popover had garnered more than the normal number of negative comments. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth.

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