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German Pancakes, (Dutch Babies)




Source of Recipe


link


Recipe Introduction


Scrumptious! Bring this spectacular dish to the table as soon as it comes
out of the oven for a lot of oohs and aahs. A German Pancake is a cross
between a souffle and an omelet. This recipe is from my first cookbook
called What's Cooking America.



Recipe Link: http://whatscookingamerica.net/Eggs/GermanPancake.htm

List of Ingredients




German Pancakes, (Dutch Babies)

6 tablespoons butter
6 eggs, room temperature
1 cup milk, room temperature
1 cup bread flour*
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
*Bread flour is a high-protein flour. The high protein help the pancakes
rise. All-purpose flour may be substituted but the results won't be as
spectular.

Preheat oven to 450 degrees. Place oven rack on the middle rung of your
oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I
like to use my cast-iron skillet), in oven until hot and sizzling. While pan
is heating, prepare your batter.
NOTE: Use a shallow pan, not more than 3 inches deep - pie pans, iron
skillets, oven-proof fry pans, baking dishes, paella pans.
In a large bowl, beat the eggs until light and frothy; add milk, flour,
vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be
thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the butter;
tilting the pan to melt the butter and coat the skillet. Pour the prepared
batter into the hot skillet, all at once, and immediately return the skillet
to the oven. Bake approximately 15 to 20 minutes or until puffed and golden
brown (bake until the pancake puffs up around the edges - it may puff
irregularly in the center).
Remove from oven and serve immediately. Either bring the pancake to the
table in its pan or slide it onto a serving plate. Once out of the oven, the
pancake will begin to deflate. To serve, cut into serving-size wedges and
transfer to individual serving plates. Top with your favorite topping and
serve immediately.

For a classic German Pancake/Dutch Baby, dust the top
with powdered sugar and serve with a squeeze of lemon.

Topping Ideas:
Sifted powdered sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm
Makes 4 servings.

Recipe