Despite my earlier protestations, and with much appreciated assistance, I not only planted what turned out to be an overfilled garden, I har...
June 6, 2010
Dutch Baby Pancakes or German Baby Pancakes
German Baby Pancakes or Dutch Baby Pancakes
1 cup all-purpose flour
6 eggs - beaten
1 cup milk
4 Tablespoons melted butter
1/2 tsp salt
1/2 tsp vanilla
1/8 cup of sugar
1 lemon or orange
1/2 cup powdered sugar
Preheat oven to 450 degrees. Insert your pan for about 5 minutes until heated through. (I use an iron skillet and/or muffin pan)
Sift flour and salt into bowl and make a well in the center. Grate 1/2 of your lemon or orange into the flour mixture. Beat together remaining ingredients in seperate bowl then pour into bowl of dry ingredient. Just stir until lumpy DON'T over stir.
Take pans out of oven or off of stove and add the butter. Make sure to use a pot holder and turn pan(s) sideways to distribute melted butter. Pour batter into the hot buttered pans and Bake for 15 to 20 minutes.
If you can see into your oven while baking you will notice that the pancake(s) will begin to puff up while baking. When done, you can cut your big pancake into wedges and serve with your sauce or syrup of choice.
What I did yesterday was take the lemon and squeeze the juice into a bowl from both halves. add powder sugar and stir til an icing is formed. I drizzle this over the pancakes and garnish with fresh strawberries.
Here are some pictures of the puffing, and the finished product. ENJOY!!!
P.S. I don't really know the origin of the recipe and I could spend time finding out for you later but not right now; too much gardening to do. All I know is I found this fun and delicious to make in 7th grade and had to search out enough recipes to finally come up with my own.