These Dutch Babies (German Pancakes) are so light and fluffy, easy to make with few ingredients. Traditionally served with lemon wedges and powdered sugar, however that has never been my way of serving them.
© Chicken Coop Chatter
Serving Size: 1-2 servings
3/4 Cup Flour
3/4 Cup Eggnog
4 Eggs, separated (beaten until fluffy)
1 tsp. Pure Maple Extract
1 T. Butter or Oil
12" Cast Iron Skillet
Preheat the oven and melt the butter in a 12" cast iron skillet at 425 degrees. Mix the flour, eggnog and beaten egg yolks together until fully incorporated, fold in the beaten egg whites. Pour the batter into the cast iron pan. Bake 20-25 minutes. Sprinkle with powdered sugar and cinnamon if desired and serve with your favorite syrup.
Note: The Dutch baby may take longer to bake depending on the size skillet you use. This can be made in 6-8" skillet for individual servings.
If you wish to add apples or other fruit, refer to my link for Skillet Apple Dutch Baby: http://justfowlingaround.weebly.com/from-the-pantry/skillet-apple-dutch-baby
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