Dutch Baby Pancakes
Dutch Baby Pancakes sometime known as German Pancakes, bismarck pancake, Dutch Puffs and there might be many more names. Unlike American Pancake batter, the batter for Dutch Pancake is much thinner. It is often prepared in a blender. How easy is that!
Ingredients
- 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
Instructions
- 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.
Notes
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.Nutrition
Serving: 1Makes 4 dutch baby pancakes