Dutch Baby(German Pancake)
….Dutch baby pancakes taste like crepes but in pancake form. The batter puffs up to form a crust with a custard-like center. John and I watched the pancake puff inside the oven, and we just enjoyed seeing the pancake puff in front of our eyes……hahaha. It is essentially a large popover with crisp tall edges. It is typically served for breakfast. Once out of the oven, the Dutch baby will quickly collapse back into the pan. Slice it into wedges and serve each slice with some maple syrup. You can use a hot skillet to help the pancake puff.
Serving: 3–4(skillet size: 10")
Time:40 minutes
Ingredients:
- 4 eggs
- 200 ml milk
- 1 Ts sugar
- 2 drops vanilla extract
- pinch of nutmeg
- 2/3 ts sea salt
- 3/4 cup cake flour
- 1 Ts avocado oil
- 1 Ts butter
- Strawberries to taste, cut into half
- Blueberry to taste
- Escuminac maple syrup
Cooking Instructions:
- Beat the eggs into a bowl with an egg whisk and add the milk and flour into the bowl to mix well. Add the sugar, nutmeg, and vanilla extract into the bowl.
2. Pour the batter into a container and store it in a refrigerator for cooling( when the batter is cold, the puff comes up well).
3. Preheat the oven to 400F. Heat a skillet with medium heat and add the avocado oil and butter into the skillet until hot.
4. Pour the cold batter into the skillet and cook in a preheated oven about 20 minutes.
5. Take out the skillet on a counter to set aside for 5 minutes. Turn off the oven.
6. Put the strawberries and blueberries on the center and sprinkle some sugar powder on the top.
7. Serve it with maple syrup.
You can also view this recipe on instagram.
