Light, fluffy and deliciously large – this Dutch baby pancake is sure to be a delight on the breakfast table! Add all your favorite pancake ingredients and enjoy a treat the whole family will love.
Since breakfast is the most important meal of the day, let's get started good start. Perfect for some of my favorite recipes! (Besides that wonderful Dutch baby), you can't go wrong with pancakes, buttermilk syrup, bacon, and fluffy scrambled eggs!
Homemade Dutch Baby Pancake Recipe
If you've never tried Dutch food before, you're in for a (delicious) surprise! This is a pretty popular brunch dish; Once you try it, you will understand the hype. Dutch babies, also known as German pancakes, are pan-baked and have a soft, fluffy texture.
Imagine a mix of crepes, pancakes and Yorkshire pudding. ! Dutch children show key characteristics of all three. They are absolutely soft and fluffy! Now, it's unbearable for two people to share a Dutch pancake, but I certainly won't judge if you want one just for yourself. (I speak from experience). Finish with fresh fruit, whipped cream, maple syrup and more! They are so delicious! Make some now, you can thank me later.
Ingredients needed
Omit the pancake mixture and replace the small lunch with this quick one ! And a simple Dutch cooking recipe! This is one of my favorite breakfast recipes because it uses very simple ingredients. Gather all your favorite ingredients and get ready for a feast! Note: All measurements are in the recipe card.
Eggs: I used large room temperature eggs! This gives Dutch foods their characteristic chewy texture.
Milk: Whole milk is heavier here! The higher fat content makes your pancake rich and fluffy.
Vanilla Extract: Any vanilla you have on hand will work, but if you want to take your Dutch meal to the next level, use vanilla 'pure vanilla extract! ! Since Dutch Babies uses so few ingredients, using high-quality vanilla makes a big difference in the overall flavor.
Sugar: I used regular white sugar to sweeten my pancakes.
Flour: I used wheat flour! Make sure to use a low-protein flour, otherwise your Dutch dishes will be sticky and dense.
Salt: Salt improves the overall flavor of the pancake and also prevents it from becoming bland. .
Butter: Butter adds a layer of richness and flavor without overpowering it!
How to make a Dutch baby pancake
Making a Dutch baby pancake is like making a large popover. You have to be careful to follow all the steps in the right order to ensure you get a light and fluffy pancake, but they are all very simple to prepare! This faded quickly, it's one of my favorite breakfasts and I know you'll always love it.
1. Preheat the Oven and Skillet
Preheat the oven to 425℉ and place a 10-inch iron skillet in the oven to heat. Leave room for the baking sheet on the center rack of the oven and remove any racks that may be nearby. (Your Dutch food will spoil as if it were in the oven and will be discarded as soon as it comes out, so you don't want it ending up on the top shelves.)
2. Ingredients for the blender
In the blender, add the eggs, milk, vanilla, sugar, flour and salt. Blend for 10 to 15 seconds, stopping to scrape the fluff from the blender with a spatula. Continue for 5-10 seconds. It's a liquid paste!
3. Rest
Let the thrash rest in the blender for 20-30 minutes.
4. Melt the butter
When the straw is firm and ready, remove the pan from the oven and place the butter in the hot pan. Let the butter melt and completely coat the pan without butter.
5. Add the dough
Pour the mixture into the buttered pan and mix evenly. Place the pan in the oven and bake for 10-15 minutes. Dutch food should rise and brown evenly on the surface.
6. Leave to cool and serve
When the Dutch Oven is ready and golden, remove the pan from the oven. Don't be fooled and take it out to serve.
Serving Tips and Garnishes
Here are some quick and easy options to customize your Danish dish for children! These pancakes are super versatile, so use all your favorite ingredients!
Fruit Below: I've seen these made with sliced peaches or apples. Spray the pan with butter for a juicy fruit surprise cooked in the marrow for your Dutch baby!
Eat directly from the pan: If you prefer, you can also eat the Dutch supplies directly from the pan as desired or place them in the baking dish.
Salty toppings: If you increasingly like savory breakfasts, eliminate the sugar and vanilla and garnish with a little sausage or bacon.
Sweet toppings: Sprinkle with powdered sugar, add blueberries, strawberries or raspberries, sprinkles of cinnamon, or add a squeeze of lemon juice for a bright, zesty flavor. Even adding caramel sauce or chocolate syrup is a limitless idea!
I recommend just preparing it fresh and eating it, but if you want you can keep it in the fridge for a few days.
Storing the leftover dough: you can prepare the dough and keep it in the refrigerator for two or three days. Beat well and reuse.
Dutch Baby
- Breakfast and brunch lessons
- German cuisine
- Words Dutch key Recipe preparation
- Preparation time 10 minutes
- Cooking time 15 minutes
- Resting time 30 minutes
- Total time 55 minutes
- For 2 people
- Calories 476 kcal
Ingredients
- 3 large eggs at room temperature
- ½ cup whole milk at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons of granulated sugar
- ½ cup of 00 flour
- 1 teaspoon of salt
- 3 tablespoons of unsalted butter
Instructions
1. Preheat oven to 425℉ and place pan in oven to heat. Leave room for the baking sheet on the center rack of the oven and remove any racks that may be nearby. (Your Dutch foods will spoil as if they were in the oven and can be discarded after you take them out so they don't fall onto the upper shelves.)
2. Place the eggs, milk, vanilla, sugar, flour and salt in a blender. Blend for 10 to 15 seconds, stopping to scrape the fluff from the blender with a spatula and continue to blend for 5 to 10 seconds. It's a liquid paste!
3. Let the dough rest in the mixer for 20-30 minutes.
4. Once the flour is solid and ready, remove the pan from the oven and add the butter to the hot pan. Let it melt completely and spread the pan without butter.
5. Pour the leftovers into the buttered pan and mix well. Place the pan in the oven and bake for 10-15 minutes. Dutch food should rise and brown evenly on the surface.
6. Once the Dutch oven is ready, remove it from the oven and let it rest for a while before removing it and serving it.
7. They are heavier and served cold, with your favorite ingredients: red fruits, whipped cream, syrup, a touch of chocolate, it's crazy!
Nutrition
Calories: 476 calories | Carbohydrates: 46g | Protein: 14g | Fat: 26 g | Saturated Fat: 14g | Polyunsaturated fats: 2 g | Monounsaturated fats: 7 g | Trans Fat: 1g | Cholesterol: 298 mg | Sodium: 1283 mg | Potassium: 228 mg | Fiber: 1g | Sugar: 22g | Vitamin A: 980 IU | Calcium: 123 mg | Iron: 3 mg
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