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Dutch Baby Pancakes Recipe

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This recipe for Dutch Baby Pancakes, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Bader

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
2 eggs, room temperature
1 egg white, room temperature
2/3 cup whole milk, room temperature
2 tablespoons sugar
1/2 cup plus 2 tablespoons flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
pinch of nutmeg
1/4 teaspoon kosher salt
powdered sugar, cinnamon, lemon juice for topping as desired

Directions:
Directions:
Preheat oven to 400.
Place the 10 inch cast iron skillet in the oven and heat for at least 8 minutes. Melt 3 tablespoons butter in a saucepan or microwave. In a blender, put the eggs, egg white, milk, 1 tablespoon melted butter, sugar, flour, vanilla, nutmeg, cinnamon and salt, blend until the batter is smooth and creamy (about 30 seconds). Carefully remove the hot skillet from the oven, pour the remaining 2 tablespoons melted butter into the pan and swirl to coat the bottom. Gently pour the batter into the hot skillet (beware of splatter), return the pan to the oven and bake for 20 minutes. Do not open the door in the meantime or the pastry will fall. Once the Dutch baby is done baking, remove the skillet from the oven and use a thin spatula to gently coax the pancake onto a large plate. To serve, cut into wedges and sprinkle with cinnamon, powdered sugar and a splash of lemon juice.

Number Of Servings:
Number Of Servings:
2 to 3

 

 

 

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