Dutch baby pancake or German pancakes is a typical American breakfast dessert. This dessert resembles a Yorkshire pudding and is a batter made of eggs, milk, and flour, baked in a hot cast iron skillet, then served with maple syrup, powdered sugar, and both fresh and canned fruit. Also available in a lactose-free version. Additionally, if you are a fan of pancakess you absolutely must not miss the dedicated section to this delightful treat where you will find various versions: low-carb, gluten-free, and even sugar-free.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/2 cup cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1/3 cup cup milk
Tools
- 1 Blender
- 1 Skillet
Steps
Pour all the ingredients into a blender and blend for 1 minute.
Place the butter in an 18-20cm cast iron or oven-safe skillet.
Heat in a static oven at 350°F.
When the butter is foamy, pour the batter and immediately place it in the oven.
Bake for 15 minutes.
Remove from oven, add fresh fruit as desired, yogurt or ricotta, and a sprinkle of powdered sugar, then serve.
Advice
It’s excellent right out of the oven but can also be enjoyed cold the next day. Store in the refrigerator without toppings.
FAQ (Questions and Answers)
Can I make this dessert lactose-free?
Of course, for lactose-free just replace dairy ingredients with lactose-free or completely plant-based alternatives.
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