Are you team pancake or team Dutch Baby Pancakes? I will forever be on team Dutch Baby Pancakes. It's os magical to see the way the batter puffs up in the oven with the crispy edge and soft center. I think Dutch Baby Pancakes are much easier and fuss free than the regular American pancakes.
What is Dutch Baby Pancakes
Dutch Baby Pancakes sometime known as German Pancakes, bismarck pancake, Dutch Puffs and there might be many more names.
In terms of ingredients it's similar to American Pancakes. It's the technique that is different.
Unlike American Pancake batter, the batter for Dutch Pancake is much thinner. It is often prepared in a blender. How easy is that!
How to prepare Dutch Baby Pancake?
Prepare the batter in a blender for a quick smooth texture. It's runny and easily pourable. Similar to crepe batter.
Dutch Pancake is prepared in a preheated oven on a Dutch Pan, preferably. You can use any other oven proof pan too.
Butter is melted on the pan by placing it in the oven . Then the batter is poured on the hot pan and baked until it's puffed and golden on top.
It's magical to watch if you haven't tried this pancake before.
It's a perfect weekend breakfast or brunch!
How to Serve?
I personally prefer with alittle drizzle of maple syrup, sugar dust and fresh fruits. But you can also make it with a savory note and enjoy with some fried eggs and sliced avocadoes.
The pancake is very light on the tummy so you can go as heavy as you like on the toppings.
Perfect Weekend Treat
Weekend breakfasts are usually elaborate. We slow down, take time and most often cook together. Avyan would picth in most days and feel very proud to make chai for us.
I have been making this dutch pancakes for many years now and it's still a favorite.
We keep it simple with some fresh fruits and maple syrup. Avyan needs whipped cream so that goes in too.
Dutch Baby Pancakes
- ½ cup all purpose flour
- 1 tablespoon sugar
- pinch of salt
- zest of a large orange or lemon (optional)
- 3 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 4 teaspoons butter
- fresh fruits for topping
- powdered sugar for dusting
- maple syrup
- Preheat the oven to 425 F.
- To make the batter, use either a mixing bowl and a whisk or just put flour, sugar, salt, orange zest, egg, milk and vanilla extract in a blender and blend it to a runny smooth batter.
- Put 1 teaspoon of butter in the small pans and 2 teaspoons to the big pans. Put it into the oven to melt. It will take less than 2 minutes, so keep an eye.
- Once the butter is melted, take the pans out and pour the pancake batter in equal amount. Bake it for 20 minutes. It should puff up golden.
- Serve warm, topped with fresh fruit, dusted with powdered sugar and drizzled with some maple syrup on top.