Dutch baby/ German pancake
These are quick easy and everyone loves them. It’s kinda like a pancake, crepe, French toast all in one. Just scale up the recipe to fit the demand. For every 1/3 cup of ingredients add 1 egg. You have tons of options to make these savory or sweet. Options could include filling with scramble eggs and bacon. Fresh fruit .
- 2/3 cup flour
- 2/3 cup milk
- 2 egg
- Pinch salt
- 1 tsp sugar
- Dash vanilla (optional)
- 1 tsp butter
Preheat oven to 400 degrees with a #7 cast iron skillet. Rule of thumb if you make a big batch. When pouring into skillet cover the entire bottom of the skillet and a little more. If you dont have enough batter the pancake will be lighter or not grow up the sides. If you add too much batter it will grow pretty high up the side and the bottom will be a little thicker. Its better to be heavy on the batter.
Combine ingredients in a large measuring cup and mix until all blended.
Pull preheated pan out of oven and drop the butter in hot pan. Move the butter around until all melted. Pour batter in pan and return to oven.
Cook for 20 or so minutes until the Dutch baby rises and starts to brown.
Once down it should look like pic. Dust with powder sugar and add what ever toppings you like fresh fruit. Add syrup over pancake.
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