How to Make Our Recipe for a Showstopping German Pancake
Dan shows Julia how to make a showstopping German pancake.
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DUTCH BABY PANCAKE | German Pancake Recipe
A Dutch baby is simple to make but is truly special. Dutch baby pancakes taste like Crepes but in pancake form. The batter puffs up the beautifully golden crispy crust and the custard-like center is memorable.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
DUTCH BABY PANCAKE INGREDIENTS:
►3 large eggs, room temperature (put in warm water 2 minutes)
►1/2 cup all-purpose flour
►1/2 cup whole milk, room temperature (microwaved 15 seconds)
►1 Tbsp sugar
►1 tsp vanilla extract
►Pinch of salt
►Pinch of nutmeg, optional
►3 Tbsp unsalted butter
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:32 How to heat your skillet
0:45 How to make pancake batter
2:33 Adding butter to the skillet
3:12 How to bake the Dutch baby pancake
3:40 Pancake toppings
5:23 Taste test
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Dutch Baby Recipe - How to Make Dutch Babies - German Pancakes
Learn how to make a Dutch Baby Recipe! Go to for more information, and many, many more recipe videos. I hope you enjoy this easy Dutch Babies recipe!
How to make an easy DUTCH BABY
In this video I show you how easy it is to make a Dutch Baby, a real showstopper of a pancake that looks like it should be reserved for special occasions. To make breakfast or brunch even easier, make the batter 1-2 days ahead of time. It actually tastes even better! ????????
. . .
DUTCH BABY PANCAKE RECIPE
50g (3.5 tbsp) Butter, divided into 40g and 10g (3 tbsp & 1.5 tbsp)
3 Eggs, room temperature*
160 mL (2/3 C) Milk, room temperature*
2 Pinches Salt
30g (2.5 tbsp) Sugar
70g (1/2 cup) Flour
. . .
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. . .
0:00 Intro
0:15 Ingredients
0:57 Make batter in a mixer
1:22 Make batter in with a whisk
1:28 Dutch baby food trivia
2:14 The bake
2:47 Finishing it off
5-Ingredient Dutch Baby Pancake | Exclusive Reveal from my Bigger Bolder Baking Every Day Cookbook
Enjoy an exclusive first look at my 5-Ingredient Dutch Baby Pancake recipe from the Weekend Brunch Treats chapter of my new cookbook, Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week! It's just 5 ingredients, and you can serve it straight from the skillet!
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releasing October 25, 2022! Pre-order now for special bonuses.
More about Bigger Bolder Baking Every Day
In this must-have for any home baker, master pastry chef Gemma Stafford shares an all-new collection of simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, holiday treats, leisurely weekend projects, and sweets for the everyday. For every time of day and every occasion, you’ll find the perfect recipe for you.
GET THE FULL RECIPE with Measurements & Instructions below:
Makes one 10-inch pancake (4 servings)
INGREDIENTS
Dutch Baby Batter
3 large eggs, room temperature
½ cup (120 ml) whole milk
½ cup (71 g) all-purpose flour
3 tablespoons (42 g) butter, melted
¼ teaspoon salt
Strawberry Compote
3 ½ cups (17 ½ oz/497 g) fresh strawberries, quartered
¼ c (57 g) granulated sugar
2 tablespoons water
2 teaspoons fresh lemon juice
Whipped Cream, for serving
1 ½ cups (360 ml) cold, heavy cream
INSTRUCTIONS
To make the Dutch Baby Pancake:
Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack to heat up as well.
In a large bowl, whisk together the eggs and milk until well blended. Add the flour, 2 tablespoons (28 g) of the melted butter, and the salt and whisk until smooth.
Carefully brush the bottom and sides of the hot skillet with the remaining 1 tablespoon (14 g) of melted butter, then immediately pour the batter into the skillet.
Bake, without opening the oven, for about 20 minutes, until golden brown and well risen. The Dutch baby will deflate a bit when you remove it from the oven but that is normal.
Serve immediately, with strawberry compote and whipped cream. This is best enjoyed the day it is made, but any leftovers can be stored, covered, at room temperature for up to 1 day.
To make the Strawberry Compote:
In a medium saucepan, combine the strawberries, sugar, water, and lemon juice and bring to a very gentle simmer over medium-low heat. Cook until the berries have softened and the liquid has thickened slightly, 4 to 5 minutes. Remove from the heat and let cool completely.
Once cooled, use straight away or store in an airtight container in the fridge for up to 4 days.
To make Homemade Whipped Cream
Place the cream in a medium bowl and, using a handheld mixer or whisk, whip until soft peaks form. Use immediately or cover and refrigerate until needed, up to 2 hours.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
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