Recipe: German Pancake / Dutch Baby

German Pancake 

A German Pancake or Dutch Baby is a cross between a soufflé and an omelet - it is a light, airy pancake with sides. They also get puffed (this egg mixture billows up to unbelievable heights) and crispy around the edges while retaining a pancake-like tenderness in the middle. The sides of the pancake rise high above edges of the pan, creating a light, puffy crust with a tender, custard-like middle. 

Ingredients: 

3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly-squeezed lemon juice
Powdered (confectioner's) sugar

* Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won't be as spectacular.

Instructions: 1. Preheat oven to 450 degrees F.  NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet, in the oven until hot and sizzling. While pan is heating, prepare your batter. NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast iron skillets, oven-proof fry pans, baking dishes, paella pans). Like I said before, I prefer using a cast iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly. 2. In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat together. The batter will be thin, but very smooth and creamy.   Using pot holders, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. I never remove the hot skillet from the oven, but just pull out my oven rack.   3. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.

4. Bake approximately 15 to 20 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.   5.  Carefully remove the pancake from the oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate. I normally serve the pancake in the pan it was cooked in. Dutch Baby done and ready to remove from the oven and serve. 6.  To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.

Other Topping Ideas:
Sifted powdered (confectioners) sugar
Butter
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm

from What's Cooking America