5 ounces Flour
8 fluid ounces Milk
3 Eggs
1 1/2 ounces Granulated sugar
1/4 teaspoon Salt
1 teaspoon Vanilla extract
1/2 ounce Whole butter
Powdered sugar, as needed
1/2 fluid ounce Fresh lemon juice
Yield: 1 Pancake
1. Place the flour in a large mixing bowl. In a separate container blend the milk, eggs, granulated sugar, salt and vanilla. Whisk the egg mixture into the flour, beating until well blended and smooth.
2. Place the butter in a heavy 10-inch (25-centimeter) skillet and pour the skillet into a hot oven. When the pan is hot and the butter melted but not burned, remove the pan from the oven and immediately pour in the batter. Return the pan to a 425°F (220°C) oven and bake until puffed, dry and lightly browned, approximately 25 minutes.
3. Dust with powdered sugar and sprinkle with lemon juice and serve immediately.
Notes: Dutch baby pancakes are a cross between a soufflé, a crêpe and a pancake. Because only the edges rise during baking, the center can be filled with sautéed apples, pears or peaches just before service. The plain pancake is also delicious sprinkled with powdered sugar and fresh lemon juice.
8 fluid ounces Milk
3 Eggs
1 1/2 ounces Granulated sugar
1/4 teaspoon Salt
1 teaspoon Vanilla extract
1/2 ounce Whole butter
Powdered sugar, as needed
1/2 fluid ounce Fresh lemon juice
Yield: 1 Pancake
1. Place the flour in a large mixing bowl. In a separate container blend the milk, eggs, granulated sugar, salt and vanilla. Whisk the egg mixture into the flour, beating until well blended and smooth.
2. Place the butter in a heavy 10-inch (25-centimeter) skillet and pour the skillet into a hot oven. When the pan is hot and the butter melted but not burned, remove the pan from the oven and immediately pour in the batter. Return the pan to a 425°F (220°C) oven and bake until puffed, dry and lightly browned, approximately 25 minutes.
3. Dust with powdered sugar and sprinkle with lemon juice and serve immediately.
Notes: Dutch baby pancakes are a cross between a soufflé, a crêpe and a pancake. Because only the edges rise during baking, the center can be filled with sautéed apples, pears or peaches just before service. The plain pancake is also delicious sprinkled with powdered sugar and fresh lemon juice.
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