Ingredients with Measurements:
- 4 eggs
- 1 cup of milk
- 1 cup of flour
- 2 tablespoons of sugar
- 1/2 teaspoon of salt
- 2 tablespoons of unsalted butter
- 1 teaspoon of vanilla extract
- Powdered sugar (for serving)
Special Equipment Needed:
- Dutch oven
- Whisk
Step-by-Step Instructions:
1. Preheat your oven to 425°F.
2. In a large mixing bowl, whisk together the eggs, milk, flour, sugar, salt, and vanilla extract until the batter is smooth and lump-free.
3. Melt the butter in the Dutch oven over medium heat.
4. Once the butter is melted, pour the batter into the Dutch oven.
5. Bake the pancake in the oven for 20-25 minutes or until it is golden brown and puffy.
6. Remove the Dutch oven from the oven and let the pancake cool for a few minutes.
7. Dust the pancake with powdered sugar before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 29g
Protein: 8g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of regular milk.
- You can use gluten-free flour instead of regular flour.
Variations:
- Add sliced fruit or berries to the batter before baking.
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Serve with whipped cream or maple syrup.
Tips and Tricks:
- Make sure the Dutch oven is well-greased before pouring the batter in.
- Don't overmix the batter, or the pancake will be tough.
- Serve the pancake immediately, as it will deflate as it cools.
Storage Instructions:
Store any leftover pancake in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the pancake in the oven at 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
Serve the pancake on a large platter and sprinkle powdered sugar over the top.
Garnishes:
Sprinkle fresh berries or sliced fruit over the top of the pancake before serving.
Pairings:
Serve with bacon or sausage for a savory breakfast.
Suggested Side Dishes:
Serve with a side of roasted potatoes or fresh fruit.
Troubleshooting Advice:
- If the pancake doesn't rise, make sure your oven is hot enough.
- If the pancake is too dense, make sure you don't overmix the batter.
Food Safety Advice:
Make sure the pancake is cooked through before serving.
Food History:
Dutch oven pancakes, also known as German pancakes or Dutch babies, originated in Germany in the early 1900s.
Flavor Profiles:
This Dutch oven pancake is sweet and buttery with a light and fluffy texture.
Serving Suggestions:
Serve this Dutch oven pancake for breakfast or brunch.
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