How to Make GERMAN PANCAKE | AKA DUTCH BABY

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber while oat flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can be healthier, while margarine is often more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index, while granulated sugar is typically cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

Preheat the oven to 425 degrees Fahrenheit.

Place a skillet in the oven to heat up.

In a bowl or blender, combine room-temperature eggs and whisk them quickly.

Add milk, vanilla, and a pinch of salt to the eggs.

Sift the flour and start adding it to the mixture.

Combine all ingredients until you have a smooth pancake batter.

Remove the hot skillet from the oven and add butter to melt in it.

Pour the pancake batter into the hot skillet with melted butter.

Return the skillet to the oven and bake until done (no specific time given).

Once baked, the pancake will puff up and then start to deflate quickly.

Sprinkle lemon juice over the pancake once it's out of the oven.

Add fresh strawberries and raspberries on top of the pancake.

Sprinkle powdered sugar over the pancake as desired.

Carefully slide the pancake onto plates for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens