Harkins House Inn’s Dutch Baby Pancake
Recipes, Breakfast
Stacey Lucas recommends this breakfast treat, often filled with maple syrup, fresh fruit, bananas, scrambled eggs, sautéed apples, nuts or chocolate chips. Many recipes recommend making the 'cakes in a hot skillet, but she likes to pop her Dutch Babies in the oven. “When you put the pancake batter into the oven, it rises,” explains Lucas. “And when you take them out, it shrinks down a bit and the pancake looks like a little bowl.”
Dutch Babies | Makes 1 pancake
Recipe courtesy of Harkins House Inn
INGREDIENTS
1 tablespoon butter
1/4 cup all purpose-flour
1 egg
1/2 teaspoon vanilla
1/4 cup milk
DIRECTIONS
Preheat oven to 425 degrees. Mix all ingredients well, preferably with a mixer. Put one tablespoon of butter into a 6- to 8-inch ovenproof dish. (Note: Innkeeper Stacey Lucas uses a 7 1/2-inch cast iron skillet.) Heat in oven until butter is melted. Pour the mixture into the preheated dish and bake for 10 to 12 minutes until the pancake is golden brown on the edges and very puffy. Once out of the oven, the pancake will sink and curl on the edges. Fill with toppings of your choice.
Dutch Babies | Makes 1 pancake
Recipe courtesy of Harkins House Inn
INGREDIENTS
1 tablespoon butter
1/4 cup all purpose-flour
1 egg
1/2 teaspoon vanilla
1/4 cup milk
DIRECTIONS
Preheat oven to 425 degrees. Mix all ingredients well, preferably with a mixer. Put one tablespoon of butter into a 6- to 8-inch ovenproof dish. (Note: Innkeeper Stacey Lucas uses a 7 1/2-inch cast iron skillet.) Heat in oven until butter is melted. Pour the mixture into the preheated dish and bake for 10 to 12 minutes until the pancake is golden brown on the edges and very puffy. Once out of the oven, the pancake will sink and curl on the edges. Fill with toppings of your choice.