Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, german/dutch baby pancake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
German/Dutch Baby Pancake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. German/Dutch Baby Pancake is something that I have loved my whole life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook german/dutch baby pancake using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make German/Dutch Baby Pancake:
- Get Pancake Batter :
- Make ready 2 eggs
- Get 1 cup milk
- Get 1 tsp vanilla extract
- Prepare 1 cup all purpose flour
- Take 1/2 tsp salt
- Take Filling :
- Take 2 apples, peeled, pitted and chopped/sliced
- Get 2-1/2 tbs butter
- Take 1/2 tsp cinnamon powder
- Prepare 1 pinch salt
- Make ready 1/3 cup brown sugar
They are by far the easiest and most minimal breakfast you can make. 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. This German Pancake or Dutch Baby Pancake is one of the simplest dishes to prepare and one of the most impressive to serve.
Steps 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.
This fantastic egg dish is a cross between a souffle and an omelet - it is a light and airy pancake with sides. The eggs also get puffed (this egg mixture billows up to unbelievable heights) and crispy around the edges. 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.
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