Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, german/dutch baby pancake. It is one of my favorites food recipes. For mine, I’m gonna 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 one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. German/Dutch Baby Pancake is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have german/dutch baby pancake using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make German/Dutch Baby Pancake:
- Make ready Pancake Batter :
- Take 2 eggs
- Make ready 1 cup milk
- Prepare 1 tsp vanilla extract
- Make ready 1 cup all purpose flour
- Take 1/2 tsp salt
- Take Filling :
- Make ready 2 apples, peeled, pitted and chopped/sliced
- Make ready 2-1/2 tbs butter
- Prepare 1/2 tsp cinnamon powder
- Prepare 1 pinch salt
- Get 1/3 cup brown sugar
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. Actually, the Dutch Baby was originally so named because it was made in a smaller pan than the German pancake or pannekuchen. A memory from my childhood of a restaurant breakfast treat where they called it a "Dutch Baby".
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.
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover. A Dutch baby pancake is similar to a large Yorkshire pudding. Compared to a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stove top, it is generally thicker than most pancakes, and it contains no chemical leavening. Dutch Baby Pancakes are a super simple, fun, and delicious breakfast that the whole family will love. Similar to German Pancakes (but made in a rounded skillet), these dutch babies are simple and can be topped with powdered sugar, syrup, berries, jam.
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