This has become a new favorite in the house, Dutch baby, also called German pancake or a Dutch puff. It’s normally served as breakfast, but I would say it will be perfect to add to the brunch table or if you want you could serve it with some whipped cream or ice cream and have it as a nice dessert. Usually it’s served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or maple syrup. You just need to try this puffy pancake!
1 1/2 dl whole milk
3 tbsp sugar
1/2 tsp kosher salt
1/2 tsp vanilla, pulver or extract
1 dl + 2 tbsp flour
2 tablespoon butter for frying
For serving: butter, lemon wedges, fresh berries, maple syrup, powdered sugar
- Place a 20-25 cm oven prof skillet on the middle rack of the oven, and preheat to 230 C.
- In a large bowl, whisk eggs together, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in the flour, and whisk just until smooth. The batter will be quite loose and liquidy. Let rest for 10 minutes.
- Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into the hot pan, and place back in the oven.
- Bake for 15-20 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown.
- Remove from oven. Add butter, drizzle with maple syrup, add berries and dust with powdered sugar. Serve immediately.
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