BM# 75: A-Z Bake Around the World: Day 4
Bake of the Day: D for Dutch Baby Pancakes
D is for Dutch Baby Pancakes aka German pancake or a Dutch puff. It is a sweet popover that is normally served for breakfast. I had this pancake on my to-make list for a very very long time and finally got to make it for the mega marathon.Dutch baby pancake is derived from German Pfannkuchen and is made with eggs, fllour, sugar and milk. The batter is very similar to pancake batter but instead of making the pancake on the stove, it is baked in the oven. Baking makes the pancake puff up and then collapse like a popover — which is why this pancake is usually served in the same pan it was baked in. My kids love pancakes and waffles, so I am always looking for new recipes to make for them. I have quite a few pancake recipes on the blog and I’m adding this German baked pancake to the list. This recipe is from the Kitchn. I couldn’t help myself from adding some wholewheat pastry flour for added fiber.
The good thing about this pancake is that you can make 1 pancake which will serve 3~4 people — no more pouring and flipping business. Also this Dutch baby pancake is quite a looker and can impress the guests with just how pretty it looks.This is best served with some fresh berries, a sprinkle of powdered sugar, some freshly squeezed lemon juice and a little bit of maple syrup. But my kids enjoyed it with some chocolate syrup.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
Dutch Baby Pancakes
- ¼ cup All purpose flour
- ¼ cup Wholewheat Pastry Flour
- ½ cup Milk (Whole or 2%)
- 2 Large Eggs
- ½ tsp Sugar
- ½ tsp Salt
- 2 tbsp Unsalted butter
- Preheat oven to 425°F.
- Blend the eggs, milk, flour (s), salt and sugar until well combined with no lumps. Let the mixture stand for 30 minutes at room temperature.
- Add butter to a 10" oven safe nonstick or cast iron or glass pan. Place in the oven to melt the butter.
- Carefully remove the pan from the oven, swirl the butter to coat the sides.
- Pour the batter into the pan and place it back in the oven and bake until the pancake is golden and puffed in the middle, about 12~15 minutes.
- Slice the pancake into wedges and serve with berries, powdered sugar and maple syrup.