A Dutch baby pancake, is also called a German pancake. It is thought by some that the “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch. It is a sweet breakfast dish similar to Yorkshire pudding. It is made with eggs, flour and milk, and usually seasoned with vanilla and cinnamon, and sometimes sugar. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup.
3 tablespoons butter, melted and divided
1/2 cup all-purpose flour
3 tablespoons vanilla sugar
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
1 lemon, cut into wedges
Preheat oven to 375 degrees F.
Place 2 tablespoons of the melted butter into a 10-inch skillet and place in the oven for about 5 minutes.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into a food processor and process for 30 seconds. Pour the batter into the preheated skillet. Bake on the middle rack of the oven for about 30 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.
Serves 4
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Dutch Baby Pancakes
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