In light of Germany’s win yesterday at the World Cup, I decided to post this late post of my German pancake/Dutch baby! It is made with lots of eggs and milk and is super eggy to taste. I showed this to my friend and she asked if it was an egg pancake. Apparently our moms made these German pancakes without knowing it – my mom used to mix together a high egg to milk ratio with some flour and it was an eggy tasting pancake. Definitely not your traditional pancake. I like this because it is simple and you get to top it with whatever topping you like. I chose some berries because it is in season right now! Better get those antioxidants during bar study!

Ingredients (~2 servings)

Dutch Baby:

3 large eggs

2/3 cup whole milk (use real milk! I tried to use almond milk and it failed miserably)

2/3 cup all purpose-flour

1/4 tsp cinnamon

1/8 tsp salt

2 tbsp unsalted butter

Berry Topping:

2 cups fresh berries

1 tbsp granulated sugar

1/2 tsp cinnamon

1. Preheat oven to 425 deg. In a large bowl, use an electric mixer and beat the eggs until pale and frothy, about 3-5 min.

2. Add the milk, flour, cinnamon, and salt. Beat until combined. The mixture will be very thin.

 

3. In a cast iron skillet, melt the butter on the stove-top on med-high. Use a brush or spatula and coat the skillet with the butter on all sides.

4. Once butter is melted and the skillet is coated, add the pancake mixture. Immediately place in the 425 deg. oven. Bake for about 18-22 min, or until golden brown and puffy.

5. Mix together the berries, sugar, and cinnamon. Place on top of the pancake.

6. Serve!

 

Recipe from Joy the Baker.