If you're looking for a delicious and unique pancake recipe, look no further than the Dutch baby pancake! These large, fluffy pancakes are perfect for breakfast, lunch, or dinner. And they're so easy to make - just mix up the batter and bake in the oven.
Dutch baby pancakes are similar to Yorkshire pudding, but they're much thicker and contain no chemical leavening ingredients. That means they're super light and fluffy, and they'll melt in your mouth. You can serve them with any toppings you like - sweet or savory. We love them with fresh fruit, maple syrup, and powdered sugar. But you could also top them with sausage, bacon, or grilled veggies. The possibilities are endless!
So what are you waiting for? Give Dutch baby pancakes a try today. You won't be disappointed!
With these tips in mind, you'll be well on your way to making the perfect eggless brownie. So go ahead and indulge yourself!
Common questions about dutch baby pancakes
Why do they call it Dutch Baby?
Dutch baby pancakes are a type of pancake that is derived from German pancakes. The name "Dutch" was coined by Manca's Cafe, a restaurant in Seattle. The owners' daughter mispronounced the German word for "German", and it was originally served as 3 small (baby) pancakes, hence the name "Dutch Baby." These pancakes are usually bigger and fluffier than regular pancakes, and they can be served with a variety of toppings. Dutch baby pancakes are a delicious and fun breakfast option!
Do I need a blender?
Whisk the ingredients together in a bowl and whisk vigorously until well blended. You can also use an electric hand mixer. If you're in the mood for something special for breakfast or brunch, try making Dutch baby pancakes. These puff up beautifully in the oven and are deliciously light and fluffy. Serve them with a dusting of powdered sugar and fresh fruit.
Can I make this in a different pan?
You can make dutch baby pancakes in a variety of different pans, as long as they're oven-safe. We recommend using a 10" cast iron or stainless steel pan, or even a deep pie dish. For a double Dutch baby pancake, use a 9x13 casserole dish. Whatever pan you use, make sure to coat it with butter or cooking spray before adding the batter. Enjoy your Dutch baby pancakes plain, or top them with fruit, powdered sugar, syrup, or anything else you like!
Can I use less butter?
The key to making perfect Dutch baby pancakes is to use plenty of butter. This will help prevent the pancakes from sticking to the pan and will also allow the sides to rise properly. Be sure to generously butter the bottom and sides of the pan before adding the batter. Once you've added the batter, simply bake the pancakes in a hot oven until they're puffed and golden brown. Serve them with your favorite toppings, and enjoy!
Why is my batter lumpy?
If you're wondering why your batter is lumpy, it's likely because your ingredients weren't at room temperature. Also, a blender can help achieve a super smooth consistency. But don't worry - these Dutch baby pancakes are still delicious!
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Dutch Baby Pancakes. It’s a simple blender recipe that makes the most BEAUTIFUL pancakes ever. So get that pan hot and ready for some yummy Sunday brekkie!Dutch baby pancakes, also known as German pancakes or Bismarcks, are a delicious and easy breakfast treat. Made with a simple batter of eggs, milk, flour and sugar, they are baked in a hot oven until they puff up and form a tall, round shape. They are usually served with fruit or syrup on top, and make a wonderful weekend breakfast or brunch dish. Enjoy!
For the Pancakes:
6 large eggs, room temperature
1 cup milk, room temperature
1 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
For the Toppings and Fillings:
1/2 cup confectioners' sugar, optional, for garnish
Preheat the oven to 450 degrees F. Place a large, heavy ovenproof pan (10-inch cast iron skillet) in the oven until hot and sizzling. While the pan is heating, prepare your batter.
In a large bowl, beat the eggs until light & frothy.
Add milk, flour, vanilla extract, & cinnamon; beat for 5 mins more.
The batter will be thin, but very smooth & creamy.
Remove the hot skillet from the oven & add the butter.
Pour the prepared batter into the hot skillet, all at once, & immediately return the skillet to the oven.
Bake approximately 20 - 25 minutes or until puffed & golden brown.
When you first remove the pancake from the oven you may be in awe of how much that thin batter grew & puffed in such a short time! It will soon deflate in the center, forming a large well that can be filled with your favorite toppings.
To serve, cut into serving size wedges & transfer to individual serving plates & serve immediately. Garnish with confectioners' sugar, maple syrup, &/or berries, if desired.