These fluffy pancakes are excellent for breakfast, brunch, lunch and dessert any time of year. Sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover, similar to a big pancake or a crepe and is excellent for breakfast, brunch, lunch and dessert any time of year. Make and share my Dutch Baby recipe!
AUTORE: Sonia Monagheddu | OPSD blog
TIPO DI RICETTA: Brunch
CUCINA: American
PORZIONI: 2
INGREDIENTI
3 eggs
60 g of all purpose flour
115 ml of milk
1 teaspoon of caster sugar
1 teaspoon of vanilla extract
zest from a lemon
a pinch of salt
4 knobs of butter to grease the pans
For the topping
blackberry jam
soft fruit
lemon wedges
icing sugar
COME PROCEDERE
Preheat the oven at 220°C.
Put all the ingredients (except butter) in a food processor and blend well until you have a smooth and homogeneous batter, without lumps.
Put the butter in two small cast-iron pans (or in a large one) and put them into the oven to melt the butter.
Pour one small ladle of batter into the pans and bake for about 20 minutes until they puff up.
Reduce the temperature at 180°C and bake again for 5 minutes.
Serve your dutch pancakes, directly in the pans, as soon as they come out of the oven.
Top with jam, soft fruit, lemon wedges and dust with abundant icing sugar.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/ricetta-dutch-baby-pancakes/