4 Eggs, beaten 1 c Flour (240 mL) 1 c Milk (240 mL) 1/3 c Butter (80 mL) 1/2 ts Vanilla extract (2.5 mL) 1/4 ts Ground nutmeg (1.25 mL) Lemon juice Confectioners' sugar Heat a large, heavy cast iron pan in the oven to 425 F (220 C). Mix eggs and flour. Beat well. Add milk. Beat well. Add vanilla and nutmeg. Melt butter. Remove pan from oven and pour butter in. Pour batter in and cook for 20-25 minutes or until Dutch baby is brown and puffed. Sprinkle with lemon juice and confectioners' sugar to taste and serve hot. from: Michael Loo
How To make Dutch Baby's Videos
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 I Make My DUTCH BABY!
Easy Dutch Baby in Cast Iron for Breakfast {Recipe Video}
You're Doing It Wrong: Dutch Baby (German Pancake in Cast Iron)
Dutch babies, or German pancakes, are among the most popular dishes on Facebook's Cast Iron Cooking group. Every day someone posts a picture of the dutch baby they made, often with their kids. Dutch babies are very popular with kids because they're very easy to make, they rise very quickly, and they form weird and funny shapes. But for a long time, like many people making dutch babies, I was doing it wrong. I found out I was overcooking my dutch baby every time. And when it's not overcooked, a dutch baby becomes something entirely different from the popular brown-crusted dish seen on Facebook. A properly cooked dutch baby is much more light and fluffy, with a more prominent egg taste. This is delicious on its own -- but this dutch baby is kicked up a notch by adding natural lemon flavor and a lemon glaze. What's more, it's actually a deutsche baby because it's a German pancake. The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at:
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Blueberry Dutch Baby - German Pancake - Food Wishes
There are few breakfast/brunch items as delicious, and visually impressive as the Dutch Baby, and when you consider how fast and simple they are to make, you have to wonder why they aren’t on every restaurant menu. Maybe one day, but for now we’ll just make them at home, preferably with a handful of sweet blueberries tossed in.
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How to Make Our Recipe for a Showstopping German Pancake
Dan shows Julia how to make a showstopping German pancake.
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