Timmons Family Recipes

Dutch Baby Pancake Recipe

Name: Dutch Baby Pancake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 3 large eggs, at room temperature; 3/4 cup (94g) all-purpose flour; 3/4 cup (180ml) whole milk, at room temperature (or nondairy); 1 teaspoon lemon zest*; 2 Tablespoons (25g) granulated sugar; pinch salt; 1/2 teaspoon vanilla extract; 3 Tablespoons (43g) unsalted butter; 2 Tablespoons confectioners’ sugar, for sifting; optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce

Baking

Breakfast

4 servings

份量

20 minutes

准备时间

45 minutes

总时间

开始烹饪

配料

3 large eggs, at room temperature

3/4 cup (94g) all-purpose flour

3/4 cup (180ml) whole milk, at room temperature (or nondairy)

1 teaspoon lemon zest*

2 Tablespoons (25g) granulated sugar

pinch salt

1/2 teaspoon vanilla extract

3 Tablespoons (43g) unsalted butter

2 Tablespoons confectioners’ sugar, for sifting

optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce

步骤

Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined. The batter is thin. Set aside and allow to rest for 15 minutes at room temperature, or cover and refrigerate it for up to 24 hours. (No need to bring to room temperature before baking.)

Preheat the oven to 400°F (204°C). Place butter in a 10-inch oven-safe skillet (or any 3-quart baking dish), and place in the oven for just 5 minutes to melt the butter. (Be sure not to leave it in the oven to burn!) Remove from the oven and use a pastry brush to spread the melted butter up the sides of the pan.

Pour the batter into the center of the hot pan. No need to swirl it around. Place it in the oven and bake for 15 minutes. Keeping the Dutch baby pancake in the oven, reduce the temperature to 350°F (177°C) and bake for 10 more minutes, or until the edges and center are browned.

Remove from the oven and cool for 5 minutes before adding desired toppings. Slice and serve.

The pancake is best enjoyed right away, but you can cover and store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

备注

I did straight from fridge eggs and milk. Added the 3 tbsp butter (melted) to the mixture instead of the pan and then added extra butter to melt in the pan. All the rest was followed

营养

每份大小

1 slice without toppings

卡路里

171

总脂肪

8.3 g

饱和脂肪

4.4 g

不饱和脂肪

反式脂肪

0 g

胆固醇

108.9 mg

钠

437.1 mg

总碳水化合物

17.9 g

膳食纤维

0.5 g

总糖

5.9 g

蛋白质