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From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

German Pancakes – Dutch Baby Pancakes

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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.

Sprinkle with:
Lemon juice
Dust with Confectioners’ Sugar.

Cut into wedges and serve.