Classic German Pancakes Baby Dutch Pancakes Recipes

CLASSIC PANCAKES

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
• Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
• Serve warm with powdered sugar and sliced strawberries.
• Enjoy!

GERMAN PANCAKE (DUTCH BABY) RECIPE

Steps:

• Preheat oven to 425 degrees.
• Pour the melted butter into a 9x13 baking pan, rolling it from side to side to make sure all the sides and bottom are covered well with butter.
• In a blender, combine the eggs, milk, and salt. Blend for 1 minute on high.
• Add in half of the flour, blending for another minute. Add the other half of the flour; blend for another minute.
• Pour into the baking pan. Bake for 18 minutes. It will puff up differently and unevenly, depending on each oven.
• Arrange all the toppings on a BIG BOARD, along with the plates and forks.
• Remove the dish from the oven and serve immediately (while hot and puffed up). It's okay if the Dutch Baby falls a bit, as the flavor is still the same.
• Serve the BIG BOARD toppings next to the hot Dutch Baby. Cut into 6 or 8 pieces. We like to add powdered sugar, either jam or maple syrup, and then a squeeze of fresh lemon.