A 5-ingredient and a 5-minute recipe for a Dutch Baby. Cast-iron skillet Dutch baby pancakes at their finest. Breakfast or brunch would be incomplete without it, whether sweet or savory.
What is a Dutch baby?
Popover pancakes prepared in a cast-iron skillet are known as Dutch baby pancakes because they are eggy and fluffy. This is an American recipe that goes by “German pancake.”
Because it’s made with a simple batter, you may serve it for breakfast, brunch, lunch, or dessert.
The proportions of the primary ingredients in this recipe are just right: This recipe calls for 1 cup of all-purpose flour and 1 cup of full-fat milk.
In the end, I can ensure that there will be no mistakes. There is no deflating of the pancake when taken out of the oven.
The pancake’s interior is light and airy, in contrast to the pancake’s tall and inflated exterior.
The color is a warm golden brown that is welcoming. Wow, this is a great one!
Five (5) simple ingredients are all that is needed to make this batter:
- Whole milk
- All-purpose flour
- Unsalted butter
It takes five (5) minutes to make a pancake at home.
- Blend the ingredients for about 20 seconds or until everything is thoroughly combined. It should be smooth and runny at all times.
- My quick, easy, and fail-proof recipe eliminates the need for any resting time for the batter.
- Bake the batter at 450 degrees Fahrenheit in a hot cast-iron skillet.
- A puffy, fluffy, and airy pancake begins to rise and puff up all around in the oven.
- You can serve the pancakes with berries on top. Sprinkle powdered sugar generously over the top of the pancake before serving. Serve the Dutch Baby with maple syrup while it’s still warm.
- 9×13 pan can be used if you don’t have a cast-iron skillet. Use a rectangle pan to create pancakes according to the recipe.
- The batter for German pancakes contains fewer ingredients and is lower in carbs and calories.
- German Pancakes are a must-try, so check out my recipe.
What is the average number of calories in one serving?
- With only 298 calories per serving, this pancake feeds a family of four.
With this recipe, what are its complementary dishes?
With only 298 calories per serving, this pancake feeds a family of four. Breakfast or brunch is the perfect time to serve this pancake. I offer the following recipes for a nutritious and filling breakfast or brunch.
- BANANA CRUMB MUFFINS
- PARMESAN EGGS
- CHERRY TOMATO FRITTATA
- BACON BROCCOLI EGG BITES
- Maple syrup
- 1/2 teaspoon salt
- 4 large eggs
- 4 tablespoons melted unsalted butter,
- 1/2 cups mixed berries (blueberries and raspberries)
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tablespoon powdered sugar for dusting
- The oven should be preheated up to 450 degrees Fahrenheit.
- 20 seconds in a blender is needed to make a smooth mixture with no visible lumps of the flour, eggs, milk, salt, and 2 tablespoons of the remaining melted butter.
- A 10-inch cast-iron skillet should be heated to high heat, and the remaining 2 tablespoons of melted butter should be frothy at this point. Bake the skillet as soon as the batter is added. About 18 minutes of baking time is required for a deep golden brown and puffed-up edges on the pancake.
- Sprinkle powdered sugar over pancakes after they’ve been taken out of the oven. Then, drizzle with maple syrup before serving. Keep heated before serving.
- In Chrissy Teigan’s book, Cravings, Teigan provides the recipe.
- I used a mixture of blueberries and raspberries for the fruit. It’s also possible to utilize blackberries and strawberries.