German Pancake (Dutch Baby Pancake)
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ½ cup whole milk (at room temperature)
- 3 large eggs (at room temperature)
- ½ cup all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
Method
- Preheat the oven to 425°F (220°C), or 200°C if using a fan oven. And place a 10 inch oven proof skillet in the oven as it preheats.
- To make the batter, in a jug of a blender, combine milk with eggs, flour, lemon zest, vanilla extract, nutmeg, and salt. Blend for 20 seconds, stop and scrape the sides of the jug with a spatula, then blend again for 10 more seconds.
- Remove the skillet from the oven (using mitts), and place on a trivet. Add the butter to the hot skillet, and let it melt.
- Using a pastry brush, brush the butter on the sides of the skillet too.
- Pour the pancake batter in the center of the hot skillet, then return to the oven.
- Bake for 18-20 minutes or until puffed and golden brown.
- Remove from the oven, garnish with fresh fruit, fruit compote, or/and fresh whipped cream, a drizzle of honey or maple syrup, a sprinkle of powdered sugar.