German Pancake / Dutch Oven Baby
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 181.8
- Total Fat: 7.8 g
- Cholesterol: 129.4 mg
- Sodium: 107.5 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.6 g
- Protein: 7.7 g
View full nutritional breakdown of German Pancake / Dutch Oven Baby calories by ingredient
Introduction
This is a cross between a Souffle and a custard. It has a lovely crisp crust and is very versitile. I consider this a breakfast item it could also be a Savory dish if you choose. This is a cross between a Souffle and a custard. It has a lovely crisp crust and is very versitile. I consider this a breakfast item it could also be a Savory dish if you choose.Number of Servings: 6
Ingredients
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4 large eggs fresh
1 C. 1% milk
1 C all purpose flour
1 tsp. Vanilla extract, I use Pure Vanilla
1 fresh lemon Squeezed
powdered sugar - about 1 Tbsp per person or less
2 Tbsp butter/margerine
Directions
Pre heat oven: Temp 400 degrees bake for 24 minutes.
*In a 9inch Skillet: non stick (oven proof) or cast iron Melt the 2 Tbsp butter, roll the melted butter aroung the edges of the skillet* do this after you mix the batter
In a med size mixing bowel wisk 4 eggs well,
then add 1 C 1% milk & 1 tsp Vanilla wisking until well,
add 1 C flour wisk until smooth, Pour the batter intthe pan with the melted butter/margerine. Place in the center of the oven bake for 24 minutes. This batter is unpredictable in that sometimes it climbs the sides of the pan and developes a beautiful dome, but sometimies it rises altogether still very pretty. When it does not climb the pan it is more dense - custard like. Cut this into 6 equal wedges & serve.
I squeeze the lemon juice to be sprinkled by spoon or brushed on with a pastry brush, then a sprinkle of powderd sugar over the top.
I love this year round, in the summer I love to serve it with a fresh fruit on top: sliced strawberries, peaches, nectarines, blue berries or what ever your favorite fruit.
Serving Size: Cut into 6 wedges.
Number of Servings: 6
Recipe submitted by SparkPeople user SANDI3HORSES.
*In a 9inch Skillet: non stick (oven proof) or cast iron Melt the 2 Tbsp butter, roll the melted butter aroung the edges of the skillet* do this after you mix the batter
In a med size mixing bowel wisk 4 eggs well,
then add 1 C 1% milk & 1 tsp Vanilla wisking until well,
add 1 C flour wisk until smooth, Pour the batter intthe pan with the melted butter/margerine. Place in the center of the oven bake for 24 minutes. This batter is unpredictable in that sometimes it climbs the sides of the pan and developes a beautiful dome, but sometimies it rises altogether still very pretty. When it does not climb the pan it is more dense - custard like. Cut this into 6 equal wedges & serve.
I squeeze the lemon juice to be sprinkled by spoon or brushed on with a pastry brush, then a sprinkle of powderd sugar over the top.
I love this year round, in the summer I love to serve it with a fresh fruit on top: sliced strawberries, peaches, nectarines, blue berries or what ever your favorite fruit.
Serving Size: Cut into 6 wedges.
Number of Servings: 6
Recipe submitted by SparkPeople user SANDI3HORSES.
Member Ratings For This Recipe
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JOJOB1015
