German Pancakes
German Pancakes, also known as Dutch baby pancakes make an amazing easy and quick breakfast. They have a delightful custardy texture. They come together in five hot minutes. Just pop it in the oven, wait 25 minutes, and they’re done. They make an excellent breakfast, brunch, dessert, or dinner, especially when served with a homemade fruit preserve, or topped with caramelized apples.
Equipment
- Whisk, or a blender
- Medium bowl, if not using a blender
- Rubber spatula
- Measuring Spoons
- Measuring cups
- 10 inch heavy duty oven safe skillet
- Oven Mitts
- fine sieve
Ingredients
- 3 large eggs room temperature
- 1 cup milk lukewarm
- ¾ cup Chantal's Gluten Free All-purpose Flour Blend or all purpose flour if you can eat wheat
- 1 tablespoon sugar
- 2 teaspoons vanilla
- 1 pinch of salt
- 3 tablespoons butter
- Powdered sugar for dusting.
Instructions
- Preheat oven to 450 F
- Into a medium bowl or a blender, add in the eggs , milk, vanilla extract, sugar, salt, and Chantal's Gluten Free All-purpose Flour. Mix vigorously using a whisk, or on high using a blender until the batter is super smooth.If you are using wheat flour, you'll need to blend it using a blender. After blending the mixture, allow it to rest for 10 minutes before baking.
- Over medium heat, preheat a heavy duty, oven safe (at 450 F) skillet.
- Add the butter into the preheated skillet, and swirl it around to coat the skillet.
- Pour in the batter into the preheated skillet, scraping in any leftover batter.
- Immediately transfer the skillet into the preheated oven on the middle rack. Bake for 5 minutes at 450 F. Reduce heat to 400 F and bake for 15 to 20 minutes, or until golden brown and puffed up.
- Carefully remove from oven. Place some powdered sugar into a fine sieve, and use it to dust the Dutch baby pancake. Serve it with honey, maple syrup, or a prepared fruit preserve of your choice and some whipped topping.