Herbed Dutch Baby Pancake Food
GINGERBREAD DUTCH BABY PANCAKE RECIPE BY TASTY
Here's what you need: flour, milk, brown sugar, ground ginger, ground cinnamon, ground nutmeg, golden syrup, eggs, butter, icing sugar, maple syrup
Provided by Ellie Holland
Categories Breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C (400°F).
- In a large bowl, whisk all the pancake ingredients together with a hand whisk until thoroughly combined. Set aside.
- Gently melt the butter in a cast-iron skillet over medium-low heat.
- Pour the pancake mixture into the middle of the pan.
- Bake in the oven for 25 minutes, until golden brown and risen.
- Coat with icing sugar and maple syrup.
- Enjoy!
Nutrition Facts : Calories 248 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 0 grams, Protein 9 grams, Sugar 5 grams
HERBED DUTCH BABY PANCAKE
Remixed from its usual breakfast setting, this savory twist on the traditional Dutch baby is a delightful new way to enjoy the garden's freshest ingredients.
Provided by Megan DeKok
Categories Breakfast
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Place butter in 9- to 10-inch cast iron skillet or round cake pan. Heat in oven 5 to 10 minutes or until skillet is hot and butter is melted.
- Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
- Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
- Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.
Nutrition Facts : ServingSize 1 Serving
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