Classic Dutch Baby Pancakes
153
- Prep Time5 min
- Total Time10 min
- Makes2 to 4 servings
Photo, Erik Putz.
These puffy pancakes have many unusual names including bismarcks and Dutch Puffs. In every case, a simple batter poured into a hot pan creates instant, unforgettable magic. This sweet version is a perfect fast dessert or breakfast; or add sautéed mushrooms and bacon for a savoury meal.
Ingredients
3 eggs
2/3 cup milk
3 tbsp granulated sugar, plus 1 tsp for garnish
1/4 tsp all-purpose salt
1/2 cup all-purpose flour
3 tbsp unsalted butter
4 halves of roasted plums, (see link below)
Vanilla ice cream
Instructions
PREHEAT oven to 425F.
WHISK eggs, milk, 3 tbsp sugar and salt in a large bowl. Sift in flour while whisking until mixture is smooth.
HEAT a 9-in. cast iron or oven-safe frying pan over medium-high until hot, about 5 min. Add butter to pan, swirling to coat. Pour in batter and immediately transfer to oven.
BAKE until puffed and golden, about 10 min. Sprinkle with 1 tsp granulated sugar, then top with roasted plums recipe and ice cream.
Kitchen Tip: If using an oven-safe frying pan, it will take less time to become puffed and golden, 7 to 9 min.
Nutrition (per serving)
Calories 327, Protein 9g, Carbohydrates 43g, Fat 14g, Fibre 2g, Sodium 286mg.
Excellent source of Vitamin B12.
Find our all-time favourite plum recipes.
Get more of our best pancake recipes.
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