Dutch Baby Pancake

Dutch baby pancake a.k.a German Pancake.

Unlike American-style pancake, dutch baby is crispier and has a more eggy flavor in it. The moisture in the egg batter, with the high heat create the puffy, fluffy texture, which makes it not too dense for a breakfast option.

On top of that, making a dutch baby involves only few ingredients. Not too complicated but delicious!

Note : Even it is called dutch baby, it did not originated from Dutch but United States. It was derived from a diner from Seattle Washington.

Yield : 12 inch pancake
Active Time : 10 minutes
Inactive Time : 45 minutes

Ingredients

  • 0.5 cup of flour
  • 2 eggs
  • 120ml of milk
  • 1 tbsp of sugar
  • Butter to grease the skillet

Recipe inspired by the Kitchn

Instructions

  1. Mix all the ingredients together except for sugar until they are well-blended. Leave the batter at the side for ~20 minutes.
  2. Meanwhile, place the cast iron into the oven.
  3. Preheated the oven with 425F/220C.
  4. When the oven reaches the temperature (which is ~ 20 minutes), take the cast iron out from the oven.
  5. Butter the cast iron and pour the batter into it.
  6. Bake for 12 minutes until golden brown,.
  7. Serve it while warm. Top your dutch baby with your favorite!

Topping Suggestions

  • Fresh fruits (berries, apple, banana, etc…)
  • Maple Syrup / Honey
  • Matcha
  • Chocolate

Side note: It is always perfect to pair with a cup of latte! A great start for the day!

Published by foodi_byte

An engineer who has passion on photography, food and coffee.

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