My son loves pancakes! If it was up to him we will have them every morning! and although I do have quite a few pancake recipes ranging from vegan pancakes to carrot cake pancakes and Arabic Atayef pancakes, I am always on the look out for new and interesting pancake recipes. Dutch baby pancakes have been on my list of recipes to try for quite some time.
Dutch baby pancakes, sometimes called a German pancakes, or a Dutch puff, are sweet baked pancakes that are very similar to a popovers. They are derived from the German pfannkuchen and they are made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon. Occasionally fruit or another flavoring is also added.
Despite not having any leavening agents, they do puff up beautifully in the oven, watching them bake is really fun, especially for an excited, hungry 5 year old 🙂 Sadly they do deflate quickly when you take them out of the oven
Amanda is a 20-something year old newlywed and full time government worker who has a passion for cooking and baking. As you may have guessed from the blog name, she is vegetarian.She shares simple and quick recipes, with ingredients that can easily be found at the local market. She also has a sweet tooth so her dessert collection is worth checking out
I always love it when I get a vegetarian blog because it gives me a chance to add more plant based recipes to our menu. I know the title of this post has nothing to do with plant based recipes but in my defence, I did make Amanda’s sour red cabbage and we loved it so much that it was gone before I could take any pictures! I was going to make it again but there wasn’t any good red cabbage this weekend so I went for her Dutch baby recipe. Amanda used peaches in her Dutch baby but since they are not in season now, I tweaked the recipe by adding some vanilla and sugar. The recipe got two thumbs up from our 5 year old pancake lover 🙂
- 2 tablepoons unsalted butter
- 2 eggs
- 1/2 cup milk
- 1/2 cup flour
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon vanilla
- Half to 1 teaspoon cinnamon
Preheat oven to 400.
Place the butter on a 10 inch cast iron pan,tart pan or any other oven proof dish and place it in the oven to preheat
Whisk the eggs until foamy in a large bowl
Add the milk,cinnamon and vanilla then whisk to combine.
Blend the dry ingredients together in a small bowl then quickly blend with the wet ingredients until just mixed.
Pour the batter into the preheated pan and quickly return to the oven
Bake for 20-25 minutes or until the outer rim is golden brown.
Remove and Serve as is or decorated with some fruits and powdered sugar