German Pancakes
aka Dutch Baby is a cross between a soufflé and an omelet filled with a variety of fruit OR simply sprinkled with lemon juice and dusted with confectioners’ sugar, Enjoy!
Servings: 4
Ingredients
- 9 lg. eggs room temperature
- 1 c. milk room temperature
- 1 c. sifted all-purpose flour
- 1/2 c. granulated sugar
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 6 T. butter
- Lemon wedges
- confectioners sugar
Instructions
- Preheat the oven to 450 degrees. Place the oven rack in the middle of your oven. Place a 9x13-inch glass baking dish or 10-inch cast-iron skillet in the oven until hot.
- While the pan is heating, prepare your batter. In a blender combine eggs, milk, flour, sugar, salt, and vanilla, blend until smooth and creamy.
- Using a pot holder, remove the hot pan from the oven, add the butter, tilt 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.
- Bake approximately 20 to 25 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 the pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
- To serve, cut into serving sizes and transfer to individual serving plates. Top with freshly squeezed lemon juice, and dust with confectioners sugar.
- Cook's Note: The traditional way of eating German pancakes is with fresh lemon juice and confectioners sugar, but you can also top them with warm apple pie filling or fresh strawberries and cream.