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German Pancakes (Dutch Baby Pancakes)
Indulge in the delightful experience of German Pancakes, also known as Dutch Baby Pancakes, which are a beautifully puffed, golden breakfast treat that is sure to impress. Originating from German immigrants in the United States, these pancakes are baked in a hot skillet, creating an airy texture that is both satisfying and scrumptious. Topped with a dusting of powdered sugar and served with fresh lemon wedges, they offer a perfect balance of sweetness and tang, making them a beloved breakfast or brunch option that is as easy to make as it is to enjoy. For an added twist, try serving them with fresh berries, maple syrup, or a sprinkle of cinnamon for extra flavor.
Servings: 4
Ingredients
- Milk
- 1 cup
- All-purpose flour
- 1 cup
- Eggs
- 4 large
- Unsalted butter
- 4 tablespoons
- Vanilla extract
- 1 teaspoon
- Salt
- 1/4 teaspoon
- Powdered sugar
- for dusting
- Lemon wedges
- for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a blender, combine the eggs, milk, flour, salt, and vanilla extract. Blend until smooth and well combined, about 30 seconds.
- Place the butter in a large, oven-safe skillet (cast iron is ideal) and put it in the preheated oven. Wait until the butter has melted and is bubbling, about 5 minutes.
- Carefully pour the batter into the hot skillet with the melted butter. Make sure the butter remains around the edges of the skillet to help create that beautiful puff.
- Return the skillet to the oven and bake for 20 minutes, or until the pancake is puffed up and golden brown.
- Remove the pancake from the oven and dust generously with powdered sugar. Cut into wedges and serve immediately with fresh lemon wedges on the side.
Dietary Information
Servings: 4 • Dish Type: Breakfast/Brunch • Prep Time: 10 minutes • Cook Time: 25 minutes • Calories: 250 • Fat: 15g • Carbs: 20g • Protein: 8g • Sodium: 150mg • Sugar: 5g
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