Dutch Baby Pancakes – The American Recipe for Baked Pancakes

Yo dutch baby pancakealso know as german pancake, bismarck either dutch puff pastryare a very soft and delicious variant of the classic pancakes, typical of american tradition. A dessert of American origin and not Dutch, as its name might suggest, born in the first half of the 20th century in a club in Seattle.

Unlike traditional pancakes, Dutch baby pancakes are cooked In the oveninside a cast iron or iron skillet, and during cooking they swell on the sides creating a kind of cavity in the center. Larger and thicker, they are made with eggs, milk, vanilla and flour, without adding yeast: once the ingredients are mixed with a manual whisk, the dough is poured into the appropriate pan, in which the butter will have previously been melted, and Proceed to baking in the oven for about 25 minutes at 220 °C.

The dough will swell in the heat, giving the Dutch pancakes their characteristic “basket” shape: as soon as they are taken out of the oven, in fact, the edges will sag slightly, due to the thermal shockand butter when cooking will create a kind of greedy bark and gold

Dutch baby pancakes are perfect for breakfastas a snack or Sunday brunch: sprinkle with a light layer of powdered sugar, then garnished with strawberries, blueberries and a drizzle of honey; for a chocolate version, you can fill them with hazelnut cream or melted dark chocolate. You can replace the honey with agave syrup and add the fruit they your favorite ingredientssuch as jelly, peanut butter, or a scoop of vanilla ice cream.

Find out how to prepare it by following the step-by-step procedure and tips.

Come make my Dutch pancake

With a hand mixer, beat the eggs with the vanilla. 1.

pour the milk 2.

Combine the sifted flour 3.

Mix vigorously with a hand mixer until you get a kind of creamy mass without lumps. 4.

Arrange the butter in pieces in the appropriate pot of 22 cm in diameter 5.

Melt butter on the stove or directly in the oven 6.

Pour the mixture into the pot. 7.

Bake at 200°C for about 25 minutes 8.

Once swollen and well colored, we bake the Dutch pancake 9.

Sprinkle with icing sugar 10.

Garnish with fresh fruit and cut into large wedges. eleven.

Transfer slice to serving plate. 12.

Add fresh fruit and a veil of honey or, if you prefer, maple syrup 13.

serve at the table 14.

The Dutch baby pancake is ready to be enjoyed in all its deliciousness fifteen.

Advice

We have perfumed the Dutch pancakes with the vanilla but, if you prefer, you can use cinnamon, cardamom or lemon zest.

You can leave them neutral and taste them in salty versiongarnished, for example, with grilled vegetables, smoked salmon, raw ham, sautéed mushrooms, cheese, cherry tomatoes…

If you don’t have the right cast iron or iron skillet available, you can make baby Dutch pancakes in a Baking trayWith butter.

storage

Dutch baby pancakes are great Recently made, warm and soft, or consumed during the day. The dough, on the other hand, can be prepared on time and stored for 1 day in the refrigerator, sealed in an airtight container.