German Pancakes (Dutch Babies)
I have made Canadian Pancakes, American Pancakes, Scotch Pancakes and crepes so far. Continuing with what is seemingly becoming an international obsession with pancakes, a friend suggested these to me.
I had to try them! Pancakes! Thanks, A Boleyn, for the suggestion!
Plus they are German Pancakes, and I had to make them to celebrate Schumi finishing in the points in Malaysia, and Vettel’s win, too. 🙂
These are similar in method to the pancakes I made yesterday, but they are denser and more “pancakey” than the very light and fluffy Oven Baked Pancakes, https://happydomesticity.wordpress.com/2011/04/09/oven-pancakes/
I served them with Marinated Berries and the orange zest and vanilla of the marinade and the tang of the mixed berries went wonderfully with the Dutch Babies.
This is defintely a keeper and a pancake I will make again!
German Pancakes – Dutch Babies
• 3 large eggs
• 1/2 teaspoon fine salt
• 3 tablespoons sugar
• 1 cup milk, warmed
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1 cup unbleached all-purpose flour
• 2 teaspoons vegetable shortening
• Confectioners’ sugar
Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.
Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.
Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more.
Run a knife around the edge of the skillet. Sift the confectioners’ sugar over the pancake.
Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.