Bigger and softer than the classic pancakes, it is perfect to share for a breakfast or a brunch with friends. And it can be done in a sweet or savory version
Dutch baby pancake, German pancake, Dutch puff: many names for one gluttony! If you love i Pancake, this is a variation that you will love for sure. Bigger and softer than traditional ones, the dutch baby pancake is prepared by mixing all the ingredients together and then cooking in the oven. In the United States, the term is used to describe the Dutch baby pancake "Popover" which indicates that the dough swells during cooking.
Sweet or salty
To make a Dutch baby pancake, you need it flour, sugar, eggs and milk for the base (yeast is not needed); there filling according to your imagination: icing sugar and lemon juice, maple syrup, berries and cream, apples and cinnamon, but also eggs, vegetables and bacon for a salty version. The Dutch baby pancake is ideal for Breakfast, the brunch, there snack and it can also always be served as a dessert.
Frying pan and oven
The Dutch baby pancake does it bakes, but within one cast iron or iron pan. Usually it is then served inside the same pan in which it is cooked, still hot. Being large it is ideal to share!
The Dutch baby pancake recipe
3 eggs, 60 g of flour, 120 ml of milk, 15 g of sugar, 60 g of butter, a pinch of nutmeg.
Heat the oven to 220 degrees. Mix the eggs, flour, milk, sugar, nutmeg and melted butter together. Pour the mixture into the pan and bake. Cook for 20 minutes until the pancake is swollen and golden. Lower the oven to 150 degrees and cook again for 5 minutes.