Danish style dutch baby recipe

Danish Style – Dutch Baby recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Danish-style Dutch baby recipe is a delightful twist on the classic German pancake. With its light and fluffy texture, this dish is perfect for a lazy weekend brunch or a special breakfast treat. Made with simple ingredients like eggs, flour, milk, and sugar, this recipe promises to deliver a deliciously sweet and satisfying meal. The Danish influence adds a unique touch, making it a standout dish that will impress your family and friends.

Keywords: Danish-style, Dutch baby, recipe, brunch, fluffy.

Danish style dutch baby recipe details

Danish style dutch baby recipe, recipe Rating: 4.6
Number of votes:110

Ingredients

1 stick butter

4 eggs

1-1/2 cups whole milk

1 cup whole wheat flour

1 cup white flour

Fresh lemon juice

Powdered sugar

Saute of apples, granulated sugar, and raisins (optional)

Instructions:

If the region from which a dish originates is any clue, the “Dutch Baby” pancake is certainly misnamed. Essentially an “oven crepe,” the Dutch baby was a normal diet of high carbohydrates eaten by German farmers that could be conveniently baked in brick kiln ovens with just a hot cast-iron skillet. Our great-grandmother Edna Rabon’s (nee Thompson) parents came from Schleswig, Germany (although her father was proud to correct you and say he was Danish). This puff-pancake, which has become a bed and breakfast staple, was typically served with sauteed beets and a hard fried egg. We have eaten it since we were young, and as competitive swimmers, my brother and I got the energy we needed just before swim meets.

Your guests will devour it, but they will also complain they need to go back to bed.

Preheat oven to 400 degrees. Cut stick of butter in half and place each half in two round aluminum pie-baking tins. When oven has reached 400 degrees, put pie tins on center rack.

In blender, stir four eggs; slowly add whole milk. The batter should have the color of a ripe lemon. Slowly sprinkle in white flour and whole wheat flour. Finish off batter on “liquefy” for 30 seconds. Pour 1/2 of batter in each hot pie pan. Make sure you distribute the boiling butter evenly in the pan.

Bake for 20 minutes, but check on them at 15 minutes. Let the pancakes cool enough so that you can get a spatula under them without tearing them apart. Squeeze fresh lemon over the pancakes and sprinkle with powdered sugar. You can prepare a saute of apples, granulated sugar, and raisins, in butter, to spread on top — if you like.