Easy German Pancakes Recipe (Dutch Baby)
User Reviews
5
Easy German Pancakes Recipe (Dutch Baby)
Description
The Easy German Pancakes recipe combines eggs at room temperature, flour, slightly warmed milk, vanilla extract, and salt into a smooth batter using a blender. The method involves preheating a cast iron skillet in a hot oven, melting butter in it, then pouring in the batter and baking until the pancake puffs up and turns golden brown. This technique creates a light, airy pancake with crisp edges and a soft middle.
This baked pancake is finished with a dusting of powdered sugar and optionally accompanied by fresh berries or maple syrup, adding sweetness and freshness. The dish is best enjoyed immediately while puffed and warm, though slight deflation upon cooling is normal.
For optimal results, using room temperature eggs prevents collapse, and keeping the pan hot before adding the batter helps even rising. Avoid opening the oven during baking to maintain heat. The recipe can be adapted to different pan shapes by adjusting quantities accordingly.
Ingredients
- 3 large egg at room temperature (Do not use cold eggs. Place in warm water for 5 minutes
- ½ cup all-purpose flour
- ⅔ cup milk slightly warm for 10 seconds in the microwave
- ¼ teaspoon vanilla extract or almond extract
- ¼ teaspoon salt
- 2 tablespoons butter unsalted
- powdered sugar for serving
- fresh berries optional for serving
- syrup optional for serving
Instructions
- Read notes before making the recipe for the best results.
- Preheat your oven to 425°F (220°C).
- In a blender, combine eggs, extract, flour, milk, and salt. Blend until the batter is smooth.
- Place the cast iron skillet in the oven for 10 minutes to get it hot.
- Carefully remove the hot skillet from the oven and add the butter. Swirl the butter around to coat the bottom of the skillet and let it melt.
- Pour the batter into the hot skillet and immediately return it to the oven.
- Bake for 20-25 minutes or until the pancake is puffed and golden brown.
- Remove from the oven and sprinkle with powdered sugar. Serve immediately with fresh berries or a drizzle of maple syrup if desired.
Notes
- Use room temperature eggs by warming them in water for about 5-10 minutes for better puffing.
- Preheat the cast iron skillet fully to ensure an even rise and prevent sticking.
- Blend the batter thoroughly to achieve a smooth texture that produces a uniform pancake.
- Swirl melted butter to coat the pan evenly before pouring batter.
- Do not open the oven door during baking to maintain steady temperature and avoid deflation.
- Serve immediately while the pancake is puffed and golden, as it will deflate as it cools.
- The recipe can be doubled and adapted for rectangular baking pans with similar baking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 159mg | 53% |
| Sodium | 215mg | 9% |
| Potassium | 132mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 444IU | 9% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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