Description
A fluffy, airy pancake that puffs up beautifully in the oven, the Baby Dutch Pancake is a delightful breakfast or dessert option. Topped with fresh berries, ice cream, and a dusting of powdered sugar, it’s perfect for impressing guests or enjoying a cozy family brunch.
Ingredients
Scale
- For the Pancake:
- 1/2 cup milk (125ml)
- 1/4 cup whipping cream (65g)
- 1/2 cup flour (65g)
- 2 eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Pinch of nutmeg (savory) or cinnamon powder (sweet)
- 4 tbsp butter
- Toppings:
- Strawberries
- Blueberries/blackberries
- Vanilla ice cream
- Powdered sugar
- Mint leaves
Instructions
- Combine ingredients: In a bowl, combine milk, flour, eggs, sugar, vanilla extract, lemon zest, and cinnamon powder. Blend until well mixed and there are no lumps.
- Rest batter: Pour the batter into a measuring cup and let it rest for 15-20 minutes to allow the liquids to be absorbed by the flour.
- Preheat skillet: Preheat an oven-safe skillet in the oven at 200°C (392°F).
- Add butter: When ready to make the pancake, remove the skillet from the oven. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
- Pour batter: Pour the batter onto the melted butter. Tilt to ensure the batter spreads evenly on all sides.
- Bake: Bake at 200°C for 15-20 minutes, or until the Dutch baby puffs up and turns golden brown.
- Serve: Serve with ice cream and fresh fruit slices.
Enjoy your delicious Baby Dutch Pancake!
Notes
Ensure all ingredients are at room temperature for the best results.
- Prep Time: 5 minutes
- Cook Time: 15-20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg