Breakfast
Dutch Baby Pancake (Germany/USA)
4.5 / 5 from 2 reviews
Serves: about 4 people. Portion size: about 180g per person. Oven-baked puffed pancake. Nutrition is estimated per 100g of finished dish before toppings.
BreakfastbakedbrunchpancakesweetNut freeVegetarian
Estimated Nutrition (per 100g finished recipe)
- Calories
- 205 kcal
- Protein
- 8.1 g
- Carbohydrate
- 20.7 g
- of which sugars
- 4.2 g
- Fat
- 10.1 g
- of which saturates
- 5.2 g
- Fibre
- 0.7 g
- Salt
- 0.27 g
Ingredients
- 3 large eggs
- 150ml milk
- 75g plain flour
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- Pinch of salt
- 25g butter
- Icing sugar and lemon wedges, to serve
Method
Heat the oven to 220C/200C fan and place a 24cm ovenproof pan inside.
Blend the eggs, milk, flour, sugar, vanilla, and salt until smooth.
Add the butter to the hot pan and swirl until melted.
Pour in the batter and bake for 15-18 minutes until puffed and golden.
Serve immediately with icing sugar and lemon.
Reviews
The finished result was enjoyable, although I would cut the salt slightly next time.
Andy RobinsThis had a lovely depth of flavour. I especially liked how easy the method was to follow.
Karen Chambers