Dutch Baby (German Pancake)

My spouse and I were introduced to this recipe a few years ago. I’ve made a few tweaks to make this a low-sodium breakfast treat that can be made sweet or savory.

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Dutch Baby (German Pancake)

A quick breakfast treat that can be served sweet or savoury.

Prep Time10 minutes mins

Cook Time25 minutes mins

cooling time5 minutes mins

Total Time40 minutes mins

Course:Breakfast, Dessert

Cuisine:American

Diet:Low Salt, Vegetarian

Keyword:baking, breakfast

Servings:4 people

Equipment

• 1 mixing bowl
• 1 set measuring cups
• 1 set of measuring spoons
• 1 oven-safe pan

Ingredients

• 3 eggs
• 1 tbsp sugar
• 3/4 cup warm milk
• 1 tsp vanilla
• 3/4 cup flour
• 2 tbsp melted butter
• 1 tbsp butter for pan

Instructions

Preparation

• Preheat oven to 400 F (205 C)
• Put 1 TBSP butter into oven-safe pan and place in oven to pre-heat

Mix Ingredients

• Combine all ingredients in mixing bowl and mix well
• When butter has melted in pan, remove from oven
• Pour ingredients into pan and place in oven
• bake for 25 minutes or until golden brown
• Remove from oven, remove pancake from pan, and let cool on a wire rack

Notes

The pancake is fine on its own, but you can add toppings to the bake. Some variants I have tried:

• frozen blueberries dropped into the top of the batter in the pan before baking
• Sliced apple, pears, or peaches
• Reduce the sugar level to 1/2 tsp and top with ham and cheese

I use the fact that I have a convenient hot pan to melt the 2 Tbsp of butter in the pan. The longer you leave it, the more it caramelizes so you can add a slight nuttiness to the batter by letting the butter melt to a golden brown before pouring it into the batter. I then add the 1 Tbsp to the hot pan, let the butter melt, then completely coat the pan before adding the batter.

The original recipe called for a cast-iron pan. I use a glass pan and the results are great. A cast-iron pan will result in a crisper outer coating if you prefer that in your final product.

You can also replace the sugar with maple syrup or maple sugar for different flavour. For a more desert-like product, increase the sweetener to 2 tsp, and for a more savoury use 1/2 tsp or even completely eliminate the sugar.