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Vanilla Dutch Baby Pancakes

I am not a morning person and making breakfasts is not high on my list of things I enjoy; especially if I have not had caffeine yet. The responsibility of making breakfasts is usually left to my husband who happens to be a morning person and loves making breakfasts.

This past weekend I have been craving Dutch Baby Pancakes. I love eating these pancakes since they are fluffy, crispy on the outside and soft on the inside. Topped with powdered sugar and fresh fruit, how can anyone say no?

This recipe can be whipped up in the blender (or by hand). It is an ideal recipe for those who are not morning people as it is simple and quick. While you wait for the pancake to cook in the oven, this gives you the perfect opportunity to make yourself a cup of coffee/tea and pat yourself on the back for a job well done.

Special Equipment: 10 inch Cast Iron skillet or baking pan

3 large eggs
3/4 cup all purpose flour
3/4 cup tepid milk (heated 20 to 30 seconds in the microwave)
1 tbsp sugar
2 tsp vanilla extract
Small pinch of salt
3 tbsp butter

1. Place cast iron pan in the oven and preheat to 400 degrees F.

2. In a blender, combine eggs, flour, milk, sugar, vanilla extract and small pinch of salt. Mixing by hand: Beat eggs and milk until it is smooth. Add flour, sugar, vanilla, salt and mix until there are no visible lumps.

3. Blend on medium high speed until the batter is fully incorporated.

4. Remove cast iron pan from the oven. Place butter in the cast iron pan and melt, swirling until the butter coats the pan completely. Pour batter into the hot pan and place in the oven.

5. Cook the pancake for 20 to 25 minutes or until the pancake is puffed in the center and golden brown on the edges.

6. Remove Dutch pancake from the oven. Slice and serve. Dust with powdered sugar and garnish with fresh fruit.

  • If you do not have a cast iron pan, you can place a baking pan (glass) with the butter into the oven for 3 to 5 minutes until the butter is melted.

Source: Food Network

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