What is a Dutch Baby Pancake? It is similar to Yorkshire pudding or a large popover, but sweeter. It is baked in a hot cast iron skillet and puffs up and then deflates soon after coming out of the oven, similar to a soufflé.
A Dutch Baby Pancake is very dramatic and looks fancy, but it is easy to make for family or friends.
A Dutch Baby Pancake is the perfect breakfast for guests who are spending the night. When I have more than a few people staying overnight, I will make two big skillets of the pancakes.
You can easily make the batter the night before in a blender. Put the blender in the refrigerator overnight. The next morning all you have to do is heat up the oven with sizzling butter and pour in the batter then bake for approximately 18 minutes. Voila'! Beautiful pancakes! I love the taste of berries and adding berries to the batter makes the pancake look so pretty. Add powdered sugar and/or some blueberry syrup, whipped cream, and well...YUM!
Your family and friends will thank you. My son requested this pancake for his birthday breakfast. Need I say more?! See below for a birthday pic. ❤️
Tips:
The equipment needed includes a blender and a 10-inch cast-iron skillet.
I usually make two of these, so I double the recipe. Also, if you do this, you will need 2 cast iron skillets. Each skillet serves 4-6 people. If you double the recipe, make sure both skillets fit into the oven. I have a double oven, so that makes it easy.
You can blend all the ingredients in the blender the night before. Keep the ingredients in the blender. This makes a quick prep for the morning. Blend again to ensure ingredients are mixed together. Then follow the directions by putting the cold batter into a very hot sizzling skillet. Bake for approximately 18 minutes, easy peasy!
Note: the pancake will deflate in a few minutes after you take it out of the oven, which is what is supposed to happen; similar to a soufflé.
Ingredients:
1/2 cup four
2 Tbsp sugar
1/2 tsp of salt
3 large eggs
1/2 cup of whole milk
1 tsp pure vanilla extract
1/2 stick of unsalted butter (4 tbsp) to put in the hot skillet
1 cup or so of berries such as blueberries and/or raspberries
Lemon juice, confectioners' sugar (powdered sugar), cinnamon, and whipped cream can be used to add on top
Blueberry or other syrups for serving
Directions:
Place flour, sugar, salt, eggs, milk, and vanilla in a blender. Blend the ingredients until combined and smooth. Leave the mixture in the blender.
2. Transfer the batter to the refrigerator and let rest for at least 30 minutes or up to 12 hours or overnight.
3. When you are ready to bake the pancake/s, set a rack in the middle of the oven and preheat the oven to 400 degrees.
4. Place the butter in a 10-inch cast-iron skillet. Transfer the skillet to the oven until the butter melts and is sizzling, about 5 minutes.
5. Remove the skillet from the oven and carefully swirl the butter to coat the bottom and sides of the skillet. Pour the batter into the hot pan, then scatter the berries on top.
6. Bake until the pancake is puffed and browned around the edges, about 18 minutes.
7. Sprinkle with fresh lemon juice, powdered sugar, and cinnamon. Add more berries and fresh mint for garnish. Serve with syrup such as blueberry syrup and/or whipped cream or Creme Fresh.
Note: the pancake will deflate in a few minutes, which is what is supposed to happen; similar to a soufflé.
8. Slice and serve with bacon or Canadian Bacon.
A family favorite! William's request for his birthday breakfast.
Enjoy and Bon Appetit!
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