Dutch Baby German Pancake
Very similar to a French crepe, this Dutch Baby German Pancake will be a sweet treat for you to serve on a lazy Sunday morning or as a fun dessert when you have company over. Bake this delicious pancake and serve with a variety of toppings - fruits for breakfast or chocolate and powdered sugar for dessert. The dough is easy to whip together and serves four people so you only have to make a couple to feed a lot. This German pancake recipe is certain to be a new favorite for everyone you share it with, and one that you will begged to bake again and again.
A 10 vs.12-inch pan varies the thickness of the pancake and cooking time.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 eggs
- 1/4 cup powdered sugar
- 4 tablespoons butter
Preheat oven to 425 degrees F. Put butter in a 10-12 inch oven proof round skillet or pan and place in oven for about 8 minutes.
Meanwhile in 2-quart bowl combine flour and salt. In a smaller bowl beat or whisk eggs, milk and powered sugar until smooth, then mix in and blend with flour.
Carefully take hot skillet out of oven. Tilt and rotate to make sure bottom is coated with butter. Pour batter into hot pan, tilting to distribute evenly, then return to oven.
Bake until puffy and golden brown about 12-15 minutes. A larger pan bakes closer to 12 minutes, as batter is slightly thinner.
Cut in wedges and serve with your choice of toppings.
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