Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, german/dutch baby pancake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
German/Dutch Baby Pancake is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. German/Dutch Baby Pancake is something that I’ve loved my whole life. They’re fine and they look fantastic.
The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack. This German Pancake or Dutch Baby Pancake is one of the simplest dishes to prepare and one of the most impressive to serve. This fantastic egg dish is a cross between a souffle and an omelet - it is a light and airy pancake with sides.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook german/dutch baby pancake using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make German/Dutch Baby Pancake:
- Prepare Pancake Batter :
- Prepare 2 eggs
- Get 1 cup milk
- Take 1 tsp vanilla extract
- Get 1 cup all purpose flour
- Take 1/2 tsp salt
- Get Filling :
- Take 2 apples, peeled, pitted and chopped/sliced
- Take 2-1/2 tbs butter
- Make ready 1/2 tsp cinnamon powder
- Prepare 1 pinch salt
- Take 1/3 cup brown sugar
German Pancake Recipe (aka Dutch Baby) for Pancake Day! Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from This recipe is for a deliciously thin crepe-like & pop-over-like German Pancake (aka Dutch Baby). The edges of the German Pancake rise up as.
Steps to make German/Dutch Baby Pancake:
- First, make the filling. - Melt the butter over medium heat, add the peaches, cinnamon and salt. Cook about 6-7 minutes. Add brown sugar and cook another 3-4 minutes.
- Beat eggs, milk and vanilla extract with a hand whisker just until well blended. Sift the flour and salt. Gradually add the wet mixture onto the flour. Mix well until just combined. Don't overmix the batter, that's why you must sift the dry ingredients before adding them to the wet ingredients so you would be able to mix properly throughout the batter.
- Grease with butter a 9 inch or 10 inch round/square pan (use a shallow pan, not more than 2 inches deep). Pour the filling into the pan (add butter cubes over the filling if you like) then pour the batter over it. Place the pan in a COLD OVEN. Bake at 450°F. Do not open the oven door while cooking the pancake. It will puff up and become crisp around the edges.
- Bake for 15 to 17 minutes until the pancake is puffed up and slightly browned. - Remove the pan from the oven and serve immediately.
As an Amazon Associate I earn from This recipe is for a deliciously thin crepe-like & pop-over-like German Pancake (aka Dutch Baby). The edges of the German Pancake rise up as. The Original German Pancake has morphed into often being called a 'Dutch Baby.' This delicious thin pancake is neither Dutch or a baby but it is SO good! This post was originally published several years ago and I was inspired to bring it out of the archives for two reasons. Dutch Babies are sometimes Called German Pancakes, and they fall somewhere between a thin souffle and a thick crepe.
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