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Dutch Baby Pancake

Recipe photo courtesy of Johnny Miller

This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

Directions

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344
  • auddiebrook
    22 OCT, 2017
    I preheated the oven for close to 30 minutes. Which is almost always needed in my older oven to fully heat the walls not just the air. I then added my cast iron pan along with the butter while I made the batter. I used a ninja blender, and blended at a high speed until frothy. It came out perfectly at precisely 20 minutes. I added nutmeg to my topping sugar. Wonderful.
    Reply
  • abelsaundra
    7 MAY, 2017
    Love it i added lemon extract - with the lemon juice doubled recipe and cooked in my lodge skillet squeeze lots of lemon and powdered sugar - have everything else ready before you put in oven....... It is so good hot and served at the table.
    Reply
  • peggyrae4
    23 APR, 2017
    Saw different posts on using gluten free flour, honey, coconut milk, etc. My grandkids have pediatric crohn's disease and there are so few "treats" left to them. Can anyone suggest quan[filtered]ies of a gluten free flour, honey and coconut milk to use? I am not at all familiar with the subs[filtered]utions and would love to be able to treat them when I next visit. I've made dutch babies for my own kids and yorkshire puddings and even abelskivers but the grandkids can't have any of it. Thank you!
    Reply
  • milapantsyahoo
    5 MAR, 2016
    This was a definite winner! I set my timer for 15 min and that turned out to be perfect. The edges were well-browned, and I was worried that the middle would be under. It turned out to be lightly browned, and the overall texture resembled the Swedish pancakes I've had at diners. The pancake was beautifully fluffy and dramatic when I took it out of the oven. It flattened as expected, but it was a show! I'll be making this again. Enough for 2 people.
    Reply
  • vlapinta1
    9 JAN, 2016
    Mine Failed terribly! I followed the recipe but it burnt on the bottom, never cooked through, and never rose. I am wondering why that happened?
    Reply
  • jd.amanda
    19 DEC, 2015
    Easy, fast, tasty. Also works with buttermilk. Watch it closely -- sometimes it is well done by 18 minutes. Will make again and again.
    Reply
  • MS10995665
    10 MAY, 2014
    I never would have made this recipe without all of the positive reviews!! Made a different one 30 years ago and gave up. This couldn't be easier or more delicious, yum! I used the zest of the lemon and mixed it with the sugar while the pancake baked and then used 1/2 the lemon which was more like 2 Tbsp of juice, delicious! Everyone was moaning while they ate it. Thank you
    Reply
  • marvsec7t
    9 MAY, 2013
    Your article tells me you must have a lot of background in this topic. Can you direct me to other articles about this? I will recommend this article to my friends as well. Thanks fulfillment outsourcing
    Reply
  • Mels2thdk
    8 JAN, 2013
    So wonderful and blessedly easy. My kids are gluten and dairy sensitive and this recipe was very adaptable using my gluten free flour mix and coconut milk.
    Reply
  • gitinoam
    4 SEP, 2010
    I just made this for breakfast and it was great! It is soooo easy to make and comes out delicious. This is definetly a new family favorite in our home :-)
    Reply

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