Dutch baby ダッチベイビー

japanese cake

We like to eat different things for weekend breakfast. Somehow we remembered that we used make Dutch baby quite often but we have not made it for some time.  In addition, I realized that I have not posted this before. So, one Saturday, I asked my wife to make it. We served this with roll-up smoked salmon with dill cream cheese, cucumber onion salad dressed in rice vinegar and Greek yogurt and wedges of tomato dressed in my mustard honey dressing.

The pancake nicely puffed up.

This is rather easy recipe but I will asked my wife to fill in.

Ingredients:

1/2 cup all purpose flour

1/2 cup milk

2 Tbs. sugar

1/4 tsp. salt

2 eggs

1/2 tsp. vanilla

Preheat oven to 425 degrees. Combine the ingredients until moist (first picture below). Melt butter in a cast iron skillet over medium heat (second picture below). Pour batter into the pan and cook 1 minute (do not stir) (third picture below). Transfer pan to oven and cook for 18 minutes.

She also used a heavy cast iron skillet, preheated on medium high flame.

When the batter was poured in the edges bubbles up and made noise.

She placed the skillet in the oven and cooked for 18 minutes. It browned and puffed up nicely.

This is after it was taken out from the pan.

She cut it into 4 pieces and we each had two.

We should make this more often. This is indeed a wonderful pancake for breakfast.

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