Fluffy and Delightful: German Pancakes (Dutch Baby)

Nostalgic Appeal

These German pancakes remind me of cozy Sunday mornings and special family breakfasts. The way they puff up in the oven is almost magical, and the sweet aroma of baking is pure comfort. It’s a dish that’s both elegant and homey, a perfect way to create lasting breakfast memories.

Homemade Focus

While some might consider German Pancakes a “fancy” breakfast, they are surprisingly easy to make at home! You control the ingredients, ensuring freshness, and the whole process is quite simple. The impressive presentation makes it seem like you’ve put in a lot more effort than you actually have!

Flavor Goal

The flavor profile I’m aiming for is a delicate balance of sweet and slightly eggy. The pancakes themselves are subtly flavored, allowing the toppings to shine. The powdered sugar adds a touch of sweetness, while the syrup provides a rich and flavorful finish. It’s a simple yet satisfying combination that’s perfect for any palate.

Ingredient Insights

Let’s explore the key ingredients that make these German pancakes so light and airy! We start with [describe the eggs: six large eggs, providing the structure and richness for the pancakes]. Then comes the [describe the milk: one cup of milk, adding moisture and creating a smooth batter]. The [describe the flour: all-purpose flour, acting as the base for the pancake batter]. A touch of [describe the vanilla: vanilla extract, enhancing the overall flavor with a subtle warmth]. And finally, [describe the butter: melted butter, adding richness and preventing the pancake from sticking to the pan]. Each ingredient plays a crucial role in creating the signature texture and flavor of these German pancakes.

Essential Equipment

For this recipe, you’ll need a few key pieces of equipment: a blender, a 9×13 inch metal baking dish, measuring cups and spoons, and a whisk (optional, if you don’t have a blender).

Ingredients

• 6 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• Dash salt
• 1 teaspoon vanilla extract
• 5 tablespoons butter
• Powdered sugar and syrup, for topping

Step-by-Step Instructions

1. Preheat the Oven and Melt Butter: Preheat oven to 425 degrees F (220°C). As oven preheats, put the butter in an un-greased 9×13-inch metal baking dish and place in oven, just until melted.
2. Blend the Batter: Place the eggs, milk, flour, salt, and vanilla in a blender; cover and process until smooth. If you don’t have a blender, you can whisk the ingredients together vigorously in a large bowl until smooth.
3. Pour and Bake: Pour the batter into the baking dish, over the melted butter.
4. Bake: Bake for 22-27 minutes or until edges are golden brown and puffy. The center may still be slightly soft.
5. Serve: To serve, sprinkle generously with powdered sugar and drizzle with syrup.

Troubleshooting

• Pancake isn’t puffing up: Make sure the oven is hot enough and that you don’t open the oven door during baking.
• Pancake is browning too quickly: Reduce the oven temperature slightly or cover the dish loosely with foil during the last part of baking.
• Pancake is sticking to the pan: Make sure the butter is melted and evenly distributed in the baking dish.

Tips and Variations

• Add a teaspoon of lemon zest or a splash of almond extract to the batter for extra flavor.
• Top with fresh fruit, such as berries or sliced peaches, instead of or in addition to powdered sugar and syrup.
• For a savory version, omit the powdered sugar and syrup and top with cheese, herbs, or sautéed vegetables.

Serving and Pairing Suggestions

German pancakes are delicious served immediately while still warm and puffy. They pair perfectly with fresh fruit, whipped cream, or a side of bacon or sausage.

Nutritional Information (Estimated, per serving)

(This information is an estimate based on average values for the ingredients used and a serving size of 1/6th of the pancake. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)

• Calories: Approximately 250-350
• Fat: Approximately 15-20g
• Saturated Fat: Approximately 8-12g
• Cholesterol: Approximately 150-200mg
• Protein: Approximately 8-10g
• Carbohydrates: Approximately 20-25g
• Fiber: Approximately 1g
• Sugar: Approximately 5-10g (plus added sugar from toppings)
• Sodium: Approximately 100-200mg

To get more precise nutritional information:

1. Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
2. Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
3. Adjust for variations: If you make substitutions (e.g., different milk), adjust the calculations accordingly.

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Recipe Summary and Q&A

Q: Can I make the batter ahead of time?

A: It’s best to make the batter right before baking for the best results.

Q: Can I use a different size pan?

A: Yes, but the baking time may need to be adjusted. Keep an eye on the pancake and check for doneness. A larger pan will result in a thinner pancake.

Q: What are some other topping ideas?

A: Get creative with your toppings! You can try different fruits, nuts, sauces, or even savory toppings.