German Pancake/Dutch Baby
This recipe has been passed down in our family for 4 generations now. It has been our traditional Sunday morning breakfast. They are extremely easy to make and very yummy. My husband brags about these more than any other food I make.
This recipe has been passed down in our family for 4 generations now. It has been our traditional Sunday morning breakfast. They are extremely easy to make and very yummy. My husband brags about these more than any other food I make.
- Carbohydrate 68.8440350279064 g
- Cholesterol 39.4700000292238 mg
- Fat 27.0044350213606 g
- Fiber 4.23314991092682 g
- Protein 14.1090600035635 g
- Saturated Fat 9.9152625077295 g
- Serving Size 1 1 Serving (388g)
- Sodium 188.492500048355 mg
- Sugar 64.6108851169796 g
- Trans Fat 1.46208650097528 g
- Calories 557 calories
Step-by-step
- Preheat oven to 400.
- melt butter or margarine in 9 inch pie plate
- mix all other ingredients.
- pour mixture into plate with the melted butter.
- bake 30 minutes.
- top with lemon juice and powdered sugar.
- cut into 4 slices.
- serve and enjoy.
Swapping standard cow's milk for almond or oat milk drastically reduces the rise because plant-based alternatives lack the necessary proteins for structural integrity. Tracing its roots to the Americanized German pfannkuchen, this baked batter relies entirely on steam rather than chemical leaveners to puff dramatically over the edges of a hot pie plate. Success depends on thermal shock and exact measurements.
- Preheat the oven and the baking vessel to 400 degrees Fahrenheit simultaneously to ensure immediate steam generation upon pouring.
- Melt the quarter cup of butter directly in the vessel before adding the batter, watching for foaming without browning.
- Whisk the two eggs, cup of milk, and two-thirds cup of flour thoroughly to eliminate lumps, preventing dense pockets in the finished crumb.
- Bake the mixture for 30 minutes until the edges turn deeply golden and crisp.
Scaling this batter for a single diner requires reducing all quantities by half while maintaining the exact baking temperature. Finished portions demand immediate consumption because the puffed structure deflates rapidly as the steam inside cools.
