Dutch Baby Pancake

  Posted on October 6, 2009  by Leslie Blythe  1 comment

Come on Baby, Make Me Some Dutch Pancakes!

I don’t know why, but I was craving Dutch Baby Pancakes last weekend. My mohter-in-law used to make these a lot.  My family is crazy for anything with lemon, so I thought they would like this for breakfast.

A Dutch baby pancake, sometimes called a German pancake, is a sweet breakfast dish similar to Yorkshire pudding and derived from the German Apfelpfannkuchen (try to pronounce that!).

It is made with eggs, flour and milk, and usually seasoned with vanilla and cinnamon, although occasionally sugar is also added. It is baked in a cast iron skillet and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup.  You can add fresh berries to the batter as well.

Dutch Baby Pancake

Serves 4

3 Tbs unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour (spooned and leveled)
1/4 tsp salt
1/2 tsp pure vanilla extract
1/4 cup plus 1 Tbs sugar
1 tsp fresh lemon juice

Preheat oven to 425°. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium; set aside.

In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.