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Brunch Recipes
Breakfast Quiche
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German Pancake - Dutch Baby
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Scrumptious!
Bring this spectacular dish to the table as soon as it comes out
of the oven for a lot of oohs and aahs. A German Pancake is a
cross between a soufflé and an omelet. -Linda Stradley
Whatscookingamerica.net Bread flour is a high-protein flour. The high protein help the pancakes rise. All-purpose flour may be substituted but the results won't be as spectacular.
Preheat oven to 450 degrees F. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet), in oven until hot and sizzling. While pan is heating, prepare your batter. NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans). In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Bake approximately 15 to 20 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center). Remove from
oven and serve immediately. Either bring the pancake to the
table in its pan or slide it onto a serving plate. Once out
of the oven, the pancake will begin to deflate. To serve,
cut into serving-size wedges and transfer to individual
serving plates. Top with your favorite topping and serve
immediately. For a classic German Pancake/Dutch Baby,
sprinkle with freshly squeezed lemon juice, and dust the top
with powdered sugar.
Topping Ideas: |
Using
a pot holder, remove the hot skillet from the oven; add the
butter; tilting the pan to melt the butter and coat the
skillet. Pour the prepared batter into the hot skillet, all
at once, and immediately return the skillet to the oven.
