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Dutch Baby Pancake or German Pancake

Published 9:48am Wednesday, December 26, 2012 Updated 9:48am Wednesday, December 26, 2012

 

This is a spectacular presentation and taste treat but so easy to make. It makes an easy breakfast to WOW! guests or family. We had it for Christmas Day brunch — a wonderful “gift” for the day. Enjoy with real whipped cream, lemon sugar (1/3 cup sugar mixed w/2 T. lemon zest) and your favorite fruit, we like blueberries.  My husband, Dan, took these great photos.

 

Dutch Baby Pancake or German Pancake
Serves: 4 – 6
3/4 cup flour
3/4 cup milk
1/2 tsp. salt
4 large eggs
4 T. butter, melted
Before you start the batter, preheat the oven to 425°. Melt the butter, set aside. I use a 10″ cast iron skillet — any deep sided ovenproof skillet should work. Put the skillet in the oven to preheat while you mix the batter. With a hand mixer or in the blender, combine the flour, milk and salt and mix until blended. Add the eggs, one at a time, and beat/mix after each addition. In the preheated skillet, pour the melted butter and CAREFULLY swirl to coat the sides of the pan. Pour the batter into the hot pan and put in the oven for 20-25 minutes. It is dramatic to watch it begin to puff up about 10 minutes into the baking. DON’T open the oven door before it is finished or it may fall. Be ready to serve immediately when it comes out of the oven, as it deflates quickly. Use a spatula to loosen the bottom and place the pancake on a cutting board and cut into serving sizes desired.

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