Germanpancakealsocalleddutchbaby Recipes

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GERMAN PANCAKE RECIPE (AKA DUTCH BABY) FOR PANCAKE DAY!



German Pancake Recipe (aka Dutch Baby) for Pancake Day! image

Provided by The Worktop

Categories     Pancakes     Pancakes and Waffles

Time 35m

Number Of Ingredients 7

2 tablespoons butter
3 large eggs
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
fresh lemons (- for serving)
powdered sugar ((icing sugar) - for serving)

Steps:

  • Preheat oven to 450F / 230C.
  • In a 12-inch skillet, melt the butter. Set aside.
  • In a medium bowl, beat the eggs.
  • Add in the milk and beat well.
  • Slowly, add in the salt and the flour, while whisking steadily.
  • Mix in the melted butter. It is okay if there are a few small lumps in the batter.
  • Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it.
  • Pour the batter into the skillet, and bake for 15 minutes at 450F/ 230C. Reduce the heat to 350F / 175C and bake for an additional 10 minutes.
  • Serve immediately. Top with a generous squeeze of lemon juice and a sprinkle of powdered sugar.

Nutrition Facts : Calories 179 kcal, Carbohydrate 13 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 157 mg, Sodium 407 mg, Sugar 1 g, ServingSize 1 serving

GERMAN PANCAKE (ALSO CALLED DUTCH BABY)



German Pancake (Also Called Dutch Baby) image

The German pancake, also called Dutch Baby, is like a crepe crossed with a popover. It's ridiculously easy to make (the batter is made in under 2 minutes in a blender) and is always a crowd pleaser. Watching the pancake puff up before your very eyes is always entertaining. You can add fresh fruit to the batter, add it on top after baking ,or go crazy and do both! Then you have the option of topping it with the more traditional squeeze of fresh lemon juice and powdered sugar or simply drizzle on the maple syrup, for the syrup lovers.

Provided by patriciamercer84

Categories     Breakfast

Time 23m

Yield 1 pancake, 4-6 serving(s)

Number Of Ingredients 7

3 eggs
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup milk
3 tablespoons butter
1 apricot, sliced (optional)
1/3 cup raspberries (optional)

Steps:

  • Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.
  • After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
  • Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
  • Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
  • Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
  • Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.

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