Dutch Baby – Adapted

The Dutch baby pancake, also known as a German pancake, is a large, puffy pancake that is typically baked in the oven. It is said to have originated in the early 1900s in Seattle, Washington.

This is vegetarian and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Dutch Baby – Adapted

Cooking Method: Baking Cuisine: American, Dutch Courses: Breakfast Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 2 Calories: 700

Best Season: Suitable throughout the year

Ingredients

Servings

• 0.75 cup All-purpose flour
• 2 tablespoon Granulated sugar
• 0.25 teaspoon Salt
• 0.75 cup Milk
• 3 unit Large eggs
• 2 tablespoon Unsalted butter
• 1 teaspoon Vanilla extract
• 2 tablespoon Powdered sugar
• 2 unit Lemon wedges

Instructions

1. Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe frying pan in the oven while preheating.
2. In a blender, combine the flour, sugar, salt, milk, eggs, melted butter, and vanilla extract. Blend until smooth.
3. Carefully remove the hot skillet from the oven and add the remaining 1 tablespoon of butter. Swirl the butter around to coat the bottom and sides of the skillet.
4. Pour the batter into the hot skillet and immediately place it back in the oven.
5. Bake for 20 minutes, or until the Dutch baby is puffed and golden brown.
6. Remove from the oven and let it rest for 5 minutes.
7. Dust with powdered sugar and serve with lemon wedges.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 20g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.