Dutch Baby Pancake

15m
Prep Time
25m
Cook Time
40m
Ready In

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."

Original is 4 servings

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.

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