Dutch Baby Pancakes

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á Dutch báby páncáke, álso known ás á Germán páncáke, á Bismárk or á Dutch puff, is á single lárge páncáke thát is báked in the oven ánd cut into wedges to serve. Dutch báby páncákes áre prepáred in án extremely hot cást iron pán with á bátter thát puffs up in the oven ánd then quickly fálls, forming á round bowl shápe thát cán be filled with á váriety of toppings.

The páncáke bátter is quite thin yet very smooth ánd creámy. It is simply flávored with cinnámon ánd vánillá. Dutch báby páncákes áre chárácterized by their táll sides with á crispy rim, ánd á substántiál, custárdy center. Trápped steám cáuses the bátter to lift ánd infláte like á bálloon which then deflátes áfter being removed from the hot oven.

Tráditionálly, the páncáke is served with á sprinkle of freshly squeezed lemon juice ánd powdered sugár. They cán álso be topped with á drizzle of máple syrup, á scoop of jám, or with your fávorite fruits such ás stewed ápples or fresh berries.

Dutch báby páncákes áre greát for serving á crowd át breákfást or brunch becáuse they máke á beáutiful centerpiece for the táble thát gárners “ooh’s” ánd “áhh’s” from áll your guests. Plus, ás á host, you áren’t stuck in the kitchen working over á hot griddle flipping páncákes for your hungry guests! Everyone cán sit down át the sáme time ánd enjoy á leisurely morning.

Ingredients

Páncáke:

  • 6 eggs, room temperáture
  • 1 cup milk, room temperáture
  • 1 cup áll-purpose flour
  • 1/2 teáspoon vánillá extráct
  • 1/4 teáspoon ground cinnámon
  • 5 táblespoons butter

Toppings ánd Fillings:

  • Powdered sugár
  • Fresh fruit
  • Máple syrup
  • Jám

Intructions

  1. Gáther the ingredients.
  2. Preheát oven to 450 degrees F. Pláce á lárge, heávy ovenproof pán (10-inch cást iron skillet) in the oven until hot ánd sizzling. While pán is heáting, prepáre your bátter.
  3. In á lárge bowl, beát the eggs until light ánd frothy.

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