Dutch Baby (German Pancake)

Let's make a Dutch Baby! This German breakfast food is a flawless mashup between a pancake and a crepe. Who doesn't love the best of both worlds?

This German pancake is not your every day grittle pancake. Trust me, this simple yet elegant breakfast will become one of your favorites. A Dutch baby is made up of four simple ingredients. These four ingredients will surprise you with what they can do when baked in a cast-iron skillet. The eggy mixture billows up and forms pillow like grooves while the edges become golden and crispy. The edges have a croissant like crispness and the middle has a more soft crepe texture. It takes around 30 minutes to make and pairs great with any fresh fruit!

I first had a Dutch baby on vacation in Santa Rosa, Florida. Being the foodie investigator that I am, I found this lovely brunch restaurant close to where I was staying with my friends and family. We decided to head to the spot called The Perfect Pig. When we sat down I examined the menu and chose one of my usual breakfast orders (I'm guessing avocado toast.) My mom, on the other hand, settled for the Dutch Baby Pancake. It was that very morning when I was first introduced to this lovely German food. The delicious treat drove us to go back the very next day and all order the Dutch baby. It has since then been a staple my mom and I love to make when craving a little something sweet in the morning.

This recipe is one of my favorites from The Fannie Farmer Cookbook! I recommend buying this book as it has every staple food and baked good you can think of! Linked here - https://www.barnesandnoble.com/w/the-fannie-farmer-cookbook-marion-cunningham/1001876142

Dutch Baby Recipe

Servings: 4

Total Time: 45 Min

Ingredients

• 3 eggs, room temperature

• 1/2 cup milk (recommend whole milk)

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 2 tablespoons butter melted

• 1 tablespoon lemon juice

• Confectioners' sugar

Steps

1. Preheat the oven to 450° F and butter a 12-inch skillet or four small skillets or pans (you can use small pie pans or cake pans).

2. Break the eggs into a mixing bowl and beat until thoroughly mixed.

3. Add the milk and blend well.

4. Sift the flour and the salt onto a square of wax paper. Lift the wax paper up by the two corners and let the flour slowly drift into the egg and milk, whisking steadily. (if you do not have wax paper or parchment paper, sift slowly into the egg mixture and whisk simultaneously.)

5. Add the melted butter and mix briskly so the batter is smooth.

6. Pour the batter into the pan or pans and bake for 15 minutes. (If you are baking small pancakes they will be done after 15 minutes. If you are using a large skillet for a single pancake, bake for 15 minutes then decrease temperature to 350° F and continue baking for 8-10 minutes until edges are browned.)

7. Add desired fruit to pancake ( I love blueberries on mine!)

8. Sprinkle lemon juice over the pancake and dust the top with confectioners' sugar.

9. Serve at once while hot and top with maple syrup!

Enjoy!

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