Baked German Pancake (Dutch Baby)

Introduction

There’s something magical about a baked German pancake, often referred to as a Dutch baby. When you pull it out of the oven, it’s a spectacular sight—puffed up and golden, with a beautiful crisp edge. My family has made this recipe a weekend tradition, and each time, it’s met with excitement and awe as the pancake dramatically rises in the oven. Its airy texture and custardy center provide a delightful contrast to the crisp edges, making it a favorite breakfast treat for everyone. Whether topped with fresh fruit, a dusting of powdered sugar, or a drizzle of maple syrup, it never fails to impress.

Ingredients

• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (such as cast iron) in the oven to heat while you prepare the batter. This step is crucial for achieving that perfect puff.
2. Prepare the Batter: In a blender or mixing bowl, combine the eggs, flour, milk, sugar, salt, and vanilla extract. Blend or whisk until the mixture is smooth and lump-free. The batter should be slightly thicker than a traditional pancake batter but still pourable.
3. Add Butter to the Pan: Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl the butter around until it melts and coats the bottom and sides of the pan. This helps create a beautiful crust.
4. Pour in the Batter: Pour the batter into the skillet over the melted butter. Immediately return the skillet to the oven.
5. Bake: Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges. Avoid opening the oven during baking, as this can cause the pancake to deflate.
6. Serve: Remove the pancake from the oven and let it cool slightly—it will deflate a bit as it cools. Serve warm, topped with powdered sugar, fresh fruit, maple syrup, or a squeeze of lemon juice.

Nutrition Facts (per serving)

• Servings: 4
• Calories: 190
• Sugar: 5g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 120mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

How to Serve

• Toppings:
• Fresh berries (blueberries, strawberries, raspberries)
• Sliced bananas
• Whipped cream
• Maple syrup or honey
• A dusting of powdered sugar
• Lemon wedges for a tangy twist
• Beverage Pairings:
• Freshly brewed coffee
• Hot tea
• Fresh fruit juice

Additional Tips

1. Use Fresh Ingredients: Fresh eggs and high-quality milk will make a noticeable difference in flavor and texture.
2. Blend Well: Ensure the batter is well-blended to prevent lumps, which can affect the pancake’s texture.
3. Don’t Open the Oven: Avoid opening the oven door while baking to prevent the pancake from collapsing.
4. Serve Immediately: This pancake is best enjoyed fresh out of the oven while it’s still puffy and warm.
5. Experiment with Flavors: Feel free to add a pinch of cinnamon or nutmeg to the batter for extra flavor.

Recipe Variations

• Savory Dutch Baby: Add sautéed spinach and cheese to the batter before baking for a delicious savory version.
• Pumpkin Spice Dutch Baby: Incorporate 1/4 cup of pumpkin puree and a teaspoon of pumpkin spice into the batter for a seasonal twist.
• Cocoa Dutch Baby: Add 2 tablespoons of cocoa powder to the batter for a chocolatey flavor, and serve with chocolate syrup or whipped cream.

Serving Suggestions

This baked German pancake is versatile and can be enjoyed at any time of day. Here are some suggestions for serving:

• Breakfast or Brunch: Pair it with eggs and bacon for a hearty morning meal.
• Dessert: Serve with ice cream and chocolate sauce for a delightful dessert.
• Snack: Enjoy a slice as a mid-afternoon snack with tea or coffee.

Freezing and Storage

• Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, slice the pancake and wrap each piece tightly in plastic wrap, then place in a freezer bag. It can be frozen for up to 2 months. Reheat in the oven or microwave.

FAQ Section

1. Can I use a different type of flour?

• Yes, you can substitute whole wheat flour or a gluten-free flour blend, but this may affect the texture slightly.

1. What can I use instead of milk?

• Almond milk, soy milk, or any non-dairy milk can be used as a substitute.

1. Can I double the recipe?

• Yes, you can double the ingredients and use a larger skillet or bake in two batches.

1. Why did my pancake not puff up?

• This may happen if the oven door was opened during baking or if the batter was not mixed properly.

1. Can I make the batter ahead of time?

• It’s best to make the batter right before baking for the best puff, but you can prepare it and refrigerate it for up to an hour before using.

1. How do I know when the pancake is done?

• The pancake should be golden brown around the edges and puffed up. A toothpick inserted in the center should come out clean.

1. What kind of skillet should I use?

• A cast iron skillet works best, but any oven-safe skillet will do.

1. Is this pancake gluten-free?

• No, but you can use a gluten-free flour substitute to make it gluten-free.

1. Can I add fruit to the batter?

• Yes, you can fold in fruits like blueberries or diced apples for added flavor.

1. How do I reheat leftovers?
   • Reheat slices in a microwave or in a preheated oven at 350°F (175°C) until warmed through.

Conclusion

The baked German pancake, or Dutch baby, is a delightful breakfast treat that combines ease of preparation with impressive results. Its light, airy texture and ability to adapt to various flavors make it a family favorite in our home. Whether you’re hosting a brunch or enjoying a quiet morning, this pancake is sure to impress. Serve it with your favorite toppings and enjoy the delightful experience of this unique dish!

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