Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Add to Collection
Go to Collections
4.84
from
6
votes
Dutch Baby German Pancake - Quick and Easy!
A delicate Dutch Baby German Pancake that's light, quick, and easy and works for breakfast or dessert.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
4
servings
Calories:
203
kcal
Author:
Lucy Brewer
Ingredients
▢
⅓
cup
all-purpose flour
▢
½
cup
whole milk
▢
2
eggs, lightly beaten
▢
Pinch
of freshly grated nutmeg
▢
Pinch
of kosher salt
▢
4
tablespoons
unsalted butter
▢
2
tablespoons
powdered sugar
▢
Juice of half a lemon
Instructions
Heat oven to 425. Place butter in 12-inch ovenproof skillet and set in oven to melt the butter. Skillet should be hot when you pour in the batter.
In medium mixing bowl, combine flour, milk, eggs, nutmeg, and salt. Whisk until blended but don't over mix.
Pour batter into hot skillet. Bake 15-20 minutes, until pancake is puffy and deep golden brown. Remove skillet from oven.
Squeeze lemon over pancake and then sprinkle with powdered sugar. Serve immediately with your favorite jam or preserves.
Notes
You can mix up the batter the night before and leave it in the refrigerator until ready. Allow the batter to come to room temperature before using.