Easiest and delicious! German pancake/Dutch baby

July 4, 2014 § Leave a comment

This is a quick, easy version of the German pancakes or Dutch baby that we first discovered at Mon Ami Gabi in Vegas. They have one of the best breakfasts I’ve ever had and I could eat there every day because of their “big skinny pancakes,” which is like a giant version of this. While I have no idea how they make theirs and can’t really replicate it exactly, this is a good, super easy home version that makes two perfectly portioned servings.

I like to just have it with fresh berries and a squeeze of lemon. But it can be served with a fruit syrup and/ or powdered sugar or cinnamon apples or whatever your heart may desire!

Yield 2 9-inch pancakes.

The Stuff
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Whatever you need for serving (e.g fresh berries and a lemon)

The Plan
1. Heat oven to 400°F.

2. Butter two 9-inch cake pans well.

3. Put eggs in blender container, cover and process at “stir” until light yellow in color.

4. Push “mix” button, remove cover and add remaining ingredients; process until smooth.

5. Pour into prepared pans and bake 20 minutes.

6. Reduce heat to 350°F and bake 10 minutes. Slide onto hot plates.

7. Serve with a squeeze of lemon and some fresh berries (perhaps lightly macerated with a tad bit of sugar) or however you’d like.

From Smitten Kitchen




March 20, 2011 § Leave a comment

Nothing like pancakes on Sunday morning!  This is a go-to recipe that never fails.  I’ve successfully made it with milk, butter milk, almond milk (with a little lemon juice added)…  easy peasy.

Adapted from Mark Bittman’s How to Cook Everything

– A note on portions: as written this makes 12-14 pancakes about 4 inches in diameter (I always make 2 at a time in my 10 inch pan).  This is enough for 2-4 people depending on how hungry/unashamed you are.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar (“optional” but I always include it)
2 eggs
11/2 to 2 cups milk
2 optional tablespoons melted and cooled butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

My directions:

Mix the dry stuff.  Mix the wet stuff.  Add them together.  Make pancakes.

Bittman’s directions:

1. Heat a griddle or large skillet over medium-low heat while you make the batter.

2. Mix together the dry ingredients. Beat the eggs into 11/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you’re using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

3. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won’t hold together well until they’re ready.

4. Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an ovenproof plate in a 200°F oven for up to 15 minutes.

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