Also called pannekoeken, dutch babies are a cross between a souffle and a baked pancake (and sometimes just called a baked pancake). Some people decide to use a blender to whip up the batter, others find that a whisk works just fine. I usually choose what leaves me with the fewest dishes to wash. Whisk it is.
The tricks with a dutch baby are making sure that the oven is preheated to 425 degrees and the pan is also preheated by melting butter in it on the stovetop (or in the preheating oven). Be sure to coat the pan with butter all the way up the sides since the delightful thing puffs well past the edges. And, be mindful that your pan can withstand the heat of 425 degrees. This Lagostina beauty handled it like a pro.
Choose whatever toppings you like, the most traditional version is to use butter, powdered sugar, and a few squeezes of lemon. In this video, I chose Nutella and whipped cream with chocolate shavings. It works for both a breakfast and dessert. Or anything you want it to be.
Dutch Baby Pancake
3 tablespoon butter
3/4 cup milk
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup sugar
Melt butter on medium heat on stove top or in preheating oven.
Tip pan and swirl to coat sides with melted butter.
Mix together ingredients; either whip in a blender or whisk in a bowl.
Pour batter into pan immediately before putting in oven.
Bake at 425 for 20 minutes.
Recipe: Dutch Baby – Lavender Magazine from Vimeo.
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