German/Dutch Baby Pancake.Waffle batter might be made ahead and refrigerated for later use. Store in an airtight container within the fridge for as much as 5 days. Earlier than using, stir properly. Some discoloration and graying can happen. Stirring will cause this discoloration to go away.
You can cook German/Dutch Baby Pancake using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of German/Dutch Baby Pancake
- You need of Pancake Batter :.
- Prepare 2 of eggs.
- It's 1 cup of milk.
- You need 1 tsp of vanilla extract.
- Prepare 1 cup of all purpose flour.
- It's 1/2 tsp of salt.
- Prepare of Filling :.
- You need 2 of apples, peeled, pitted and chopped/sliced.
- It's 2-1/2 tbs of butter.
- It's 1/2 tsp of cinnamon powder.
- You need 1 pinch of salt.
- Prepare 1/3 cup of brown sugar.
German/Dutch Baby Pancake step by step
- First, make the filling. Melt the butter over medium heat, add the peaches, cinnamon and salt. Cook about 6-7 minutes. Add brown sugar and cook another 3-4 minutes..
- Beat eggs, milk and vanilla extract with a hand whisker just until well blended. Sift the flour and salt. Gradually add the wet mixture onto the flour. Mix well until just combined. Don't overmix the batter, that's why you must sift the dry ingredients before adding them to the wet ingredients so you would be able to mix properly throughout the batter..
- Grease with butter a 9 inch or 10 inch round/square pan (use a shallow pan, not more than 2 inches deep). Pour the filling into the pan (add butter cubes over the filling if you like) then pour the batter over it. Place the pan in a COLD OVEN. Bake at 450°F. Do not open the oven door while cooking the pancake. It will puff up and become crisp around the edges..
- Bake for 15 to 17 minutes until the pancake is puffed up and slightly browned. Remove the pan from the oven and serve immediately..
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