I've eaten Dutch Babies before but haven't ever made one. There are lots of recipes, all with slightly different variations. I opted for a simple one baked in a pie pan.
Since I generally add an array of spices to my usual morning smoothie, I added a couple to this recipe as well.
Dutch Baby Pancake
3 eggs
1/2 cup all-purpose flour
1/2 cup milk (I actually used almond milk)
1/4 teaspoon salt
2 teaspoons vegetable (canola) oil
Heaping 1/4 teaspoon ground ginger
1/2 to 3/4 teaspoon ground cinnamon
Topping of your choice such as powdered sugar, fruit, syrup, yogurt
- Beat eggs until well blended.
- Add flour slowly, mixing well.
- Add milk a little at a time.
- Stir in salt, oil and spices.
- Pour the thin batter into a sprayed or greased 9" pie plate.
- Bake on the center rack of a preheated 450° oven until the pancakes begins to brown and is puffed (took about 15 minutes in our Breville countertop oven).
- We served ours with a sprinkling of powdered sugar, fresh berries, real maple syrup and a dollop of Greek Gods® Honey Vanilla Greek Yogurt (our favorite).
Recipe without photos . . .Dutch Baby Pancake
3 eggs
1/2 cup all-purpose flour
1/2 cup milk (I actually used almond milk)
1/4 teaspoon salt
2 teaspoons vegetable (canola) oil
Heaping 1/4 teaspoon ground ginger
1/2 to 3/4 teaspoon ground cinnamon
Topping of your choice such as powdered sugar, fruit, syrup, yogurt
- Beat eggs until well blended.
- Add flour slowly, mixing well.
- Add milk a little at a time.
- Stir in salt, oil and spices.
- Pour the thin batter into a sprayed or greased 9" pie plate.
- Bake on the center rack of a preheated 450° oven until the pancakes begins to brown and is puffed (took about 15 minutes in our Breville countertop oven).
- We served ours with a sprinkling of powdered sugar, fresh berries, real maple syrup and a dollop of Greek Gods® Honey Vanilla Greek Yogurt (our favorite).
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