German Pancake (Dutch Baby)

This is an easy breakfast twist on eggs or pancakes.  The puffed nature of the resulting dish is dramatic – a great choice to serve to guests. If you don’t like lemon and powdered sugar, try spreading with your favorite jam or top with fresh berries.

Serving size

½ pancake

Makes

2

Ingredients

2 tablespoons butter

2 large eggs

⅓ cup milk

½ cup all-purpose flour

½ teaspoon vanilla

¼ teaspoons nutmeg, freshly grated

½ lemon

2 tablespoons powdered sugar

Nutrition Info

Makes:Serving size: ½ pancake

Calories

351

Fat

18 g

Saturated Fat

10 g

Cholesterol

221 mg

Carbohydrates

36 g

Sugar

11 g

Fiber

<1 g

Protein

11 g

Sodium

91 mg

Phosphorus

172 mg

Potassium

185 mg

Instructions

  1. Preheat the oven to 425°F.
  2. Place the butter in an oven-proof skillet.  Heat the butter in the skillet in the oven just until the butter melts but does not burn or turn brown.
  3. While the butter is heating, beat the eggs into a medium mixing bowl.
  4. Add the milk and whisk to combine.
  5. Add the flour, vanilla and nutmeg. Whisk to combine thoroughly.
  6. Pour mixture into the skillet over the melted butter.
  7. Bake in the oven for exactly 15 minutes; do not open the oven door while it is baking.
  8. Remove from the oven, divide into 2 servings and plate separately.
  9. Squeeze the lemon over both halves.
  10. Sprinkle with powdered sugar through a sieve. Enjoy!

 

Recipe contributed by FamilyCook Productions

When you melt the butter in skillet or baking dish, be sure it entirely coats the bottom of the dish/skillet. This will ensure it does not stick when you serve.