From the Kitchen of The Pearl of Seneca Lake B & B
German Pancakes – Dutch Baby Pancakes
Dutch Baby Pancake Recipe
Preheat oven to 450 degrees.
With the oven rack in the middle of the oven, place a large heavy oven proof frying pan, a 10 inch cast iron skillet or even ramekins in the oven to heat up for about 15 minutes. The cast iron skillet is my first choice, but when serving a large crowd, I use the ramekins. This recipe fills 6 standard size ramekins. It is very important that the pan be very hot in order to ensure a spectacular result.
In a blender or mixer, beat till light and fluffy:
6 room-temperature eggs (you can bring them to room temp by placing them into a bowl of warm water).
Add and beat for 5 minutes:
1 cup of milk, room temperature
1 cup sifted bread flour or all-purpose flour. (the high protein in the bread flour helps the pancake rise)
¼ tsp vanilla
¼ tsp ground cinnamon
Carefully, remove from the oven the very hot pan. Add to the pan:
3 tbsp of butter or bacon grease
Pour the prepared batter into the skillet and immediately return to the oven.
Bake for 20-25 min or until puffed and golden brown around the edges.
Once out of the oven, the pancake will begin to deflate.
Dust with Confectioners’ Sugar.
Cut into wedges and serve.