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Tuesday, 9 February 2016

{Pancake Day} Dutch Baby Pancake


This puffy pancake is much akin to a sweetened Yorkshire pudding.
It is also known as German Pancake.
Rumour has it, someone mistakenly confused Deutsche with Dutch... hence the name
but don't ask me why the "baby" in the name


Dutch Baby Pancake

3 tbsp butter
3 eggs
1/2 cup all-purpose flour
3/4 cup milk
1/4 cup sugar
2 tsp vanilla extract
Salt

Preheat the oven to 210C.

Place the butter in a large cast-iron pan and place in the oven to melt.

Meanwhile, in a blender, combine the eggs, flour, milk, sugar, vanilla extract, salt,
and blend on medium-high speed until smooth.

Carefully, remove the hot pan from the oven. The butter should be melted.
Swirl the butter around the pan to coat completely,
and then pour 2 tablespoons of the butter into the batter and whisk to blend.
Pour the batter into the middle of the hot pan and return the pan to the oven.
Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the centre,
and golden brown along the edges.














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