|
|
|
Dutch Baby Pancake
|
|
|
1
Reviews
|
|
By:
Bobbie Wilson
|
|
Dutch Baby Pancake Recipe will easily feed four and is simple and easy to prepare using eggs, milk, flour, vanilla extract, ground cinnamon, butter, lemon juice, Confectioner's sugar and jam.
|
INGREDIENTS
|
|
6 eggs, room temperature
|
|
1 cup milk, room temperature
|
|
1 cup sifted all-purpose flour
|
|
1/4 teaspoon vanilla extract
|
|
1/4 teaspoon ground cinnamon
|
|
5 tablespoons butter
|
|
Fresh lemon juice (optional)
|
|
Confectioners' sugar (optional)
|
|
Jam (optional)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Preheat oven to 450 degrees. Place a 1O-inch cast-iron skillet (or another heavy, ovenproof frying pan) into the oven until sizzling hot.
|
|
|
|
2:
Meanwhile, make the batter: In a blender or mixer bowl, beat the eggs until frothy.
Add milk, flour, vanilla, and cinnamon, and blend until a thin batter forms.
|
|
|
|
3:
Pull hot pan from the oven - use hot pads! - and add the butter. As soon as the butter melts, pour the batter into the pan and return it to the oven right away.
|
|
|
|
4:
Bake for 20 to 25 minutes, or until pancake is puffed and lightly golden on the edges.
To serve, cut the pancake into wedges and, if desired, top with a sprinkle of lemon juice and confectioners' sugar or a dollop of jam.
|
|
|
|
Print Preview
|
Rate This Recipe
|