Post and recipe by Michelle Damico, guest blogger
While you can find this “Dutch Baby” or “German Pancake” on many breakfast menus for anywhere between $7-$9, you can easily make it at home for pennies.
I took the Dutch Baby recipe from the “Joy of Cooking” and altered it somewhat. In the past, I have doubled or tripled this recipe, depending on the size of my crowd, and I have baked the mixture in all kinds of baking dishes and cast-iron skillets. The recipe below is so easy and delicious, that you will be making it often.
Dutch Baby *
Preheat oven to 425 degrees. In a cast iron skillet or any heavy, oven-proof baking dish, melt 3-4 TB butter on the stovetop. In a medium-size bowl, mix together:
1/2 cup milk
1/2 cup flour, 2-3 eggs, 1/4 cup sugar (can be reduced to 1/8 cup)
1 tsp. vanilla
Mix all ingredients in a medium bowl until thouroughly blended. Pour into skillet. Put into oven and bake 20-25 minutes, until golden brown.
As soon as it comes out of the oven, sprinkle the juice of half a lemon over the pancake (it will soon deflate) and sprinkle with powdered sugar. Serve immediately.
*Note: You can easily turn the Dutch Baby into an Apple Pancake by sauteing apple slices (from 2-3 apples) in your skillet in a few tablespoons of butter. Add 1/2 teaspoon of cinnamon or to taste. When the apples have softened, add 2 tablespoons of brown sugar and pour the pancake batter on top of the apple mixture and bake.
The beauty of this recipe, besides cosing so little to make, is that you can reduce the amount of sugar you add to it, which is especially attractive for the Apple Pancake version. When I’ve ordered an Apple Pancake at those high-priced gourmet pancake houses, they are cloying, and just too much sweetness for breakfast.
Michelle Damico is a public relations professional with a passion for food.