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Dutch Baby, German Pancake Recipe, Pfannkuchen, Breakfast, Brunch, Pancake

Dutch Baby, German Pancake Recipe - 2 ways

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Hello Ani
This large fluffy german pancake with its custardy texture will melt in your mouth. Either way you make it, it will become a sure family staple.
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US Customary - Metric

Ingredients

For the Dutch Baby:

  • 3 eggs
  • ¾ cup (180 ml) whole milk
  • 2 tablespoon sugar
  • 1 teaspoon vanilla bean paste, or vanilla extract
  • ¼ teaspoon salt
  • ¾ cup (115 g) flour
  • 3 tablespoon butter - unsalted sweet cream

Original Dutch Baby topping:

  • powdered sugar (for dusting)
  • freshly squeezed lemon juice (about ½ lemon)

Orange spiked Cherry topping:

  • powdered sugar (for dusting)
  • 1 cup sweet cherries (if you're using tart pie cherries, add 1 - 2 tablespoon sugar)
  • ½ cup orange juice - freshly squeezed ( 1 orange)
  • zest of 1 orange (Optional)
  • 1 tablespoon Orange Liquor (Optional) - such as Cointreau, or Grand Marnier
  • 2 tablespoon cornstarch

Instructions

Pancake Batter:

  • 1.) Place a 9" or 10" (European measurement: 23 - 25 cm umfang) cast iron skillet in the oven and preheat oven to 425 °F
    2.) In a bowl combine eggs, milk and vanilla. Whisk until smooth.
    3.) Add flour, sugar and salt. Mix all together.
    4.) Once the skillet is hot, remove from the oven, place 3 tablespoons butter - let it melt. Carefully (the butter may spatter) pour the pancake batter into the pan. Make sure it is all spread out, and immediately place back in the hot oven.
    5.) Bake the pancake until it becomes puffy and golden brown. It will take about 15 - 18 minutes. At 15 minutes keep your eye on it. The center may still look custardy, but this is how it's supposed to be.
    Note: After you take the skillet out of the oven, the pancake will almost immediately deflate. Tilt the skillet slightly so that the melted butter can flow to the top.

Original Version topping:

  • drizzle the juice of ½ lemon, then dust with powdered sugar. Serve warm

Orange spiked Cherry topping:

  • While the pancake is baking:
    Pour cherries into a small sauce pan, add orange juice, zest, orange liquor (if using) and cornstarch. Stir to combine and bring to a boil. (medium heat)
    Dust Pankake with powdered sugar. Add a scoop of coconut, or regular whipped cream. Pour cherry topping into the center. Add more fresh fruit if you like. I added a few Strawberries to mine. Serve warm.

Notes

Nutrition

Calories: 314kcal | Carbohydrates: 39g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 289mg | Potassium: 270mg | Fiber: 1g | Sugar: 16g | Vitamin A: 603IU | Vitamin C: 18mg | Calcium: 84mg | Iron: 2mg
COURSE: Breakfast, Dessert
CUISINE: American, German
KEYWORD: brunch, Dutch Baby, Eierkuchen, German Pancake, Pancake Recipe, Pfannkuchen
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!