Dutch Baby Pancake
Recipe: #10201
July 24, 2013
"This big pancake has its roots in German cooking, based on the pfannkuchen, although it was developed in the USA. It is like a big popover with a flavor similar to crepes, and it usually served with lemon wedges, butter, and powdered sugar."
Ingredients
Nutritional
- Serving Size: 1 (113.2 g)
- Calories 148.8
- Total Fat - 4.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 127.3 mg
- Sodium - 7142.4 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 0.6 g
- Sugars - 2.2 g
- Protein - 7.6 g
- Calcium - 73.2 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat a 10-inch cast iron skillet on the center rack of the oven at 450°F.
Step 2
Beat eggs until frothy, then stir in milk, flour and salt, whisking until it becomes a smooth, thin batter. You can use an electric mixer, blender or whisk by hand; whatever works for you.
Step 3
Drop butter into the preheated skillet and swirl it, covering bottom and sides.
Step 4
Pour in the batter and place in hot oven; bake until puffed and golden, 18-25 minutes.
Step 5
Serve with extra butter, powdered sugar, and lemon wedges.
Tips
No special items needed.