German/Dutch Baby Pancake. Melt the butter in the skillet. The pancake is done when it is a rich amber color and the sides have risen considerably. The German Pancake sometimes called a "Dutch Baby" is really just one big, giant pancake.
I mean is it a German dish or not?
This Dutch baby (also known as a German pancake) is the best I've ever had!
It has a light custard base, fluffy sides and edges, and a rich buttery flavor.
You can cook German/Dutch Baby Pancake using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of German/Dutch Baby Pancake
- It's of Pancake Batter :.
- It's 2 of eggs.
- You need 1 cup of milk.
- It's 1 tsp of vanilla extract.
- Prepare 1 cup of all purpose flour.
- You need 1/2 tsp of salt.
- It's of Filling :.
- It's 2 of apples, peeled, pitted and chopped/sliced.
- Prepare 2-1/2 tbs of butter.
- You need 1/2 tsp of cinnamon powder.
- It's 1 pinch of salt.
- It's 1/3 cup of brown sugar.
There are so many ways to top your Dutch baby, but today I'm sharing our favorite way — with plenty of fresh berries, a sprinkle of powdered sugar, and an easy buttermilk syrup. This recipe is for a deliciously thin crepe-like & pop-over-like German Pancake (aka Dutch Baby). Serve it with a squeeze of lemon juice and a sprinkle of powdered sugar for a captivating brunch. A Dutch baby pancake is nothing like what I think of when I think of pancakes growing up.
German/Dutch Baby Pancake step by step
- First, make the filling. Melt the butter over medium heat, add the peaches, cinnamon and salt. Cook about 6-7 minutes. Add brown sugar and cook another 3-4 minutes..
- Beat eggs, milk and vanilla extract with a hand whisker just until well blended. Sift the flour and salt. Gradually add the wet mixture onto the flour. Mix well until just combined. Don't overmix the batter, that's why you must sift the dry ingredients before adding them to the wet ingredients so you would be able to mix properly throughout the batter..
- Grease with butter a 9 inch or 10 inch round/square pan (use a shallow pan, not more than 2 inches deep). Pour the filling into the pan (add butter cubes over the filling if you like) then pour the batter over it. Place the pan in a COLD OVEN. Bake at 450°F. Do not open the oven door while cooking the pancake. It will puff up and become crisp around the edges..
- Bake for 15 to 17 minutes until the pancake is puffed up and slightly browned. Remove the pan from the oven and serve immediately..
Nope, these German style pancakes are a whole different deal-io. Lighter, fluffier and baked in the oven, these pancakes are made with a mixture of flour, eggs, butter, and milk. They puff as they cook, much like a Yorkshire pudding, I've been told. What is a Dutch Baby Pancake? A dutch baby pancake is sometimes referred to as a puff pancake, a dutch puff, or a German pancake.