Thursday, January 31, 2013

Dutch Baby or German Pancake



Have you ever had those German Pancakes from iHop? They're my favorite! That lemony flavor with powdered sugar sprinkled all over what I thought was a crepe. But when I tried to make them years ago, I found out that they're something much, much more than a crepe. I just didn't know what. 

Until last weekend.

There's a Fanpage in Facebook dedicated just to cast iron skillets and those of us who love them. And it was on that page that I saw someone post a picture of a lovely Dutch Baby (aka German Pancake). When I saw the post, I didn't realize what I was looking at (my most favoritest pancake ever) but it did catch my curiosity with its plumpness and fluffy nature. 

The next day I Google'd it and found lots of recipes all over the place. My favorite one (most trusted) came from Food Network and that's what I went with. 

Btw...super duper easy to make. If it weren't for the hot skillet...a 5 yr old could make it. And if it weren't for the noisy food processor or blender....even someone with a hangover could make it. (it takes that little brain power).

Dutch Baby

3 TB butter, melted - divided
1/2 cup all-purpose flour
3 TB sugar
1/2 tsp salt
1/2 cup milk, room temperature
2 lg eggs
1/4 tsp vanilla
Lemon wedges and powdered sugar to garnish

Preheat your oven to 375' F

Get out your 10" cast iron skillet and pour 2 TB of the melted butter into it and place in the oven for 10 minutes.

Wait until the 10 minutes are up before proceeding with the remaining steps.

In a blender or food processor, combine the remaining 1 TB of melted butter, flour, sugar, salt, milk, eggs and vanilla. Blend for 30 seconds. 

Pour the batter carefully into the hot, buttered skillet and bake for 30 to 35 minutes. 


Look at that puffy baby! I mean...it even looks fun to eat. Don't be fooled though. It's not all hallow inside...it has just risen up off the skillet and climbed up the sides.

And it won't stay that way for long. As it cools...it flattens out and caves in on itself.

Cut it into quarters (this serves 4). Drizzle lemon juice all over it....top with fruit if you'd like and sprinkle with powdered sugar.

I just have to say...iHop should be taking notes on the proper way to make German Pancakes. I've made this 2 weekends in a row and now I'm craving more. 



3 comments:

  1. I am positive that your version is better...and I've never had IHop's. But yours looks great...soft and crisp at the same time...yum!

    ReplyDelete
    Replies
    1. It's amazing! And it's even pretty good the next day...cold right out of the fridge lol

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