How did I come to make a Dutch Baby? 😛
Well, I was looking to make something simple for our brunch and at that time, I was browsing at Lana of Never Enough Thyme’s blog. A name caught my attention – Dutch Baby Pancake..
Well, Lana did a search for it and this is what she found on Wikipedia:
Dutch Baby Pear “PanCake” – this is my adapted version of Lana’s Dutch Baby Pancake using a Pyrex rectangular casserole dish. Lana’s version’s more “pancakey”-like and mine’s more “cakey”-like..
- 4 eggs
- 240ml or 1 cup milk
- 2/3 cup or 100g flour
- 4 tbsp + 2 tbsp butter, divided or separated
- 3 tbsp sugarcane or granulated sugar
- ½ tsp vanilla extract
- 1 pear, peeled, halved, cored and thinly sliced (or 1 apple)
- 1 lemon, juiced
- 1½-2 tbsp confectioner’s sugar, to sprinkle
|Prep time||10 mins|
|Cook time||35 mins|
|Total time||45 mins|
- Preheat fan-assisted oven to 170C or oven 190C.
- Add eggs, milk, flour, 4 tbsp melted butter, sugar and vanilla to a blender. Blend until well mixed. (I used a hand blender and a jug.)
- Melt remaining 2 tbsp butter in a oven-proof/safe pyrex dish and add pear slices and stir to coat with butter.
- Pour in batter and transfer immediately to preheated oven.
- Cook for abt 35 mins or till edges have puffed up and are golden brown. Remove from oven.
- Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.
I usually don’t go for pancakes or cakes that are sweet but I did enjoy this very much. It was soft, custardy and very light – delish..
For a step-by-step pictorial preparation, please go to: Lana’s Dutch Baby Pancake.
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