Dutch Baby or Dutch Pancakes
Make amazingly crispy and airy Dutch pancakes for weekend breakfast or brunch. The Dutch Baby pancake is baked in a cast-iron pan, so the edges are wonderfully crispy.
Ingredients and quantities
4 servings (blini pan/serving pan)
3 eggs
2 dl whole milk
2 tablespoons butter (melted)
1 ½ dl wheat flour
2 tablespoons of cornstarch
½ teaspoon of salt
2 tablespoons of butter for greasing the pans
Fulfillment options:
berries, whipped cream and powdered sugar.
Cold smoked salmon, crème fraiche, avocado.
Preparation process
Set the oven to 200 degrees.
Place a cast-iron blini pan or serving cast-iron pan (diameter 13-16 cm) in the oven.
While the pan is heating in the oven, prepare the dough.
Beat the eggs until foamy in a bowl. Add milk, melted butter, flour, cornstarch and spices. Blend until smooth.
Carefully remove the hot pan from the oven and place the butter on the pan to melt. Pour the batter into the mold and return to the oven. Bake for 20-25 minutes until the pancake is risen and nicely browned.
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