A Dutch Baby Pancake is a cross between a pancake and a Yorkshire pudding. Serve as a main dish for breakfast or brunch with fruits, syrup, jams and cream. This is not for the calorie conscious but is so delicious its worth it. They can also be a sharing dish as one will easily be halved for children. I will admit, I love these with strawberry jam and cold custard!! Go on try it.
Dutch Baby Pancake
Served with syrup, fresh fruit, fruit preserves, the list goes on for an memorable meal.
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Servings: 4 people
Calories: 459kcal
Ingredients
- 6 tbsp unsalted butter
- 4 large eggs
- 1 cup milk
- 1 cup flour
- 1 whole lemon wedges
- nutmeg
- Powdered sugar for dusting
Instructions
- Put the butter in a heavy 10 inch (25 cm) iron skillet (a wok works great, too) in a preheated 450F (230C) oven.6 tbsp unsalted butter
- Mix the batter quickly while the butter melts.
- Put the eggs in a blender and mix at high speed for 1 minute.4 large eggs, 1 cup milk, 1 cup flour
- With motor running gradually pour in the milk, then the flour.
- Mix for 30 seconds.
- Pour all of the batter into the hot skillet (make sure the skillet is hot) and bake 20 to 25 minutes.
- Dust with powdered sugar and a grating of fresh nutmeg.nutmeg, Powdered sugar
- Serve with lemon wedges.1 whole lemon
Notes
serve with syrup, fresh fruit, fruit preserves, the list goes on.
Nutrition
Calories: 459kcal | Carbohydrates: 46g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 264mg | Sodium: 96mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g