Dutch Baby Pancake
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 egg (s), room temperature
- 90 ml milk, room temperature
- 70 grams flour
- 1 pinch (s) salt
- 1 tablespoon butter or clarified butter for the pan
- 1 teaspoon butter for brushing
- 0.5 ½ lemon (s), juice from it
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C top / bottom heat.
- Mix eggs, milk, flour and salt.
- Let a pan get well hot and heat the butter in it. The pan must be suitable for the oven, i.e. do not use a pan with a plastic handle or similar.
- Pour the batter into the hot butter and place the pan directly in the preheated oven. After 15 minutes of baking, the dough should be golden brown and risen.
- Brush or drizzle the pancake with butter, squeeze half a lemon over it and sprinkle with powdered sugar. Serve immediately.
- With vanilla, cinnamon, compote, fruits, cream, maple syrup, honey, Nutella and the like, you can let off steam and vary.
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