How To Make The Best Dutch Baby German Pancake Food

EASY MAKE GERMAN PANCAKES | DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Place butter in 9X13 baking dish and place to warm in oven
• Combine eggs, milk, flour and salt into a smooth batter
• When butter is melted, swirl batter into the melted butter.
• Return to the oven and bake for 25 minutes
• Remove from Oven, slice into 12 equal pieces
• Drizzle with lemon juice and lightly dust with powdered sugar and serve

HOW TO MAKE THE BEST DUTCH BABY (GERMAN PANCAKE)

Steps:

• Place a 10-inch cast iron skillet, oven-safe skillet, or pie dish (you could also use a 3-qt baking dish) in the oven and preheat to 425°F.
• While the oven and skillet are preheating, add the eggs, milk, flour, salt, and sugar (if using) to a blender or food processor. Blend for 1 minute, scraping the sides and bottom to make sure there are no clumps and all of the flour has been distributed. Let your batter rest for about 10 minutes or while the skillet heats.
• Once the skillet has preheated, use potholders and carefully remove the skillet from the oven. Add the butter, shaking the pan to swirl it around, being sure to get some around the sides. As soon as the butter has completely melted, pour the batter in.
• Return the skillet to the oven and bake the Dutch baby until golden and puffed up, about 15 minutes or so (I like mine more custardy in the center, so I usually pull it after 15 minutes, but feel free to bake yours a bit longer if you prefer). Just check it after 15.
• To serve, add desired sweet or savory toppings and cut into slices.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

DUTCH BABY POOFED PANCAKE

Steps:

• Preheat oven to 400 and put a cast iron skillet inside to get hot.
• Whisk or beat eggs.
• Add milk and oil and whisk again.
• Add flour and salt and whisk very well.
• Remove skillet from oven, melt butter and swirl to coat entire surface [wiping sides with a paper towel dipped in the butter].
• Pour in batter all at once.
• Return to oven and bake for 18-20 minutes - it's better not to be too golden brown on the underside - and may take a few (delicious) tries to figure what degree of doneness YOU like best with your oven and pan.
• Remove and serve at once garnished with slim lemon wedges and sprinkled with confectioner's sugar.
• I would think you could use a souffle or casserole dish but haven't tried it myself.

DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
• Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
• Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
• *Can be doubled and baked in a 9 x 13 pan with 2" sides.