Light, fluffy, and deliciously oversized, this Dutch victual pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.
Since breakfast is the most important meal of the day, start things off right with a few of my favorite recipes! (In wing to this wondrous Dutch baby) you can’t go wrong with pancakes, buttermilk syrup, bacon, and some fluffy scrambled eggs!
Homemade Dutch Victual Recipe
If you’ve never tried a Dutch victual before, you’re in for a (delicious) treat! It’s a pretty popular brunch item- once you try it for yourself you’ll understand the hype! Moreover known as a German pancake, Dutch babies are made in a skillet and have a soft, chewy texture.
Imagine a mashup of crepes, pancakes, and Yorkshire pudding! Dutch babies have a consistency with the weightier qualities of all three. They’re perfectly sweet and fluffy! Now, a Dutch victual pancake is big unbearable for 2 people to share, but I definitely won’t judge if you just want to alimony one to yourself. (Speaking from experience.) Top it off with fresh fruit, whipped cream, maple syrup, you name it! They’re so tasty! Make some now, you can thank me later.
Ingredients You’ll Need
Ditch the pancake mix and switch up breakfast with this quick and easy Dutch victual recipe! This is one of my favorite breakfast recipes considering it uses such simple ingredients. Gather all of your favorite toppings and get ready to feast! Note: all measurements can be found unelevated in the recipe card.
- Eggs: I used large eggs at room temperature! These requite your Dutch victual its signature chewy texture.
- Milk: Whole milk works weightier here! The upper fat content will make your pancake rich and tender.
- Vanilla Extract: Whatever vanilla you have on hand will work, but if you want to take your Dutch victual to the next level, use pure vanilla extract! Since Dutch babies use so few ingredients, using high-quality vanilla will make a huge difference in the overall flavor.
- Sugar: I used regular white sugar to sweeten up my pancakes.
- Flour: I used all-purpose flour! You want to make sure you use a flour with a low protein content or else your Dutch victual will turn out rubbery and dense.
- Salt: Salt enhances the overall savor of the pancake and moreover keeps it from tasting bland.
- Butter: Butter adds an uneaten layer of richness and flavor!
How to Make a Dutch Victual Pancake
Making a Dutch victual is kind of like making a big popover. You have to make sure you do all of the steps in the correct order to ensure you end up with a light and fluffy pancake, but they’re all super easy to do! This has quickly wilt a favorite breakfast of mine and I know you’ll love it just as much.
- Preheat Oven and Skillet: Preheat your oven to 425℉ and place your 10-inch tint iron skillet in the oven to heat up. Make room for your skillet on the part-way rack of the oven, removing any racks that might be whilom it. (Your Dutch victual will wrack-up up like a unlearn in the oven and unshroud once taken out, so you don’t want it hitting any racks above.)
- Blend Ingredients: In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Tousle for 10-15 seconds, stopping to scrape lanugo the blender with a spatula. Protract to tousle for flipside 5-10 seconds. This is a liquidy batter!
- Rest: Allow the thrash to rest in the blender for 20-30 minutes.
- Melt Butter: Once thrash is rested and ready, take the skillet out of the oven and place your butter into the hot skillet. Allow the butter to melt and completely stratify the unshortened pan.
- Add Batter: Pour your thrash over the buttered skillet and rotate to stratify evenly. Place skillet when into your oven and trammels without 10-15 minutes. Your Dutch victual should puff up, and be evenly browned wideness the top.
- Cool and Serve: Once your Dutch victual is ready and golden brown, remove the skillet from the oven. Let it tomfool somewhat surpassing removing to serve.
Toppings and Serving Tips
Here are a few quick and easy ways to customize your Dutch baby! These pancakes are super versatile, so use all of your favorite toppings!
- Fruit in the Bottom: I have seen some made using sliced peaches or apples in the marrow of the pan with the butter so you have a succulent cooked fruit surprise waiting at the marrow of your Dutch baby!
- Eat Straight From the Pan: You can eat the Dutch victual straight from the pan if you like, or plate it.
- Savory Toppings: If you are increasingly of a fan of savory breakfasts, take out the sugar and vanilla, and top this with some sausage or bacon.
- Sweet Toppings: Sprinkle with confectioners’ sugar, add blueberries, strawberries, or raspberries, pebbles with cinnamon, or add a squeeze of lemon juice for some bright, zesty flavor! Adding caramel sauce or chocolate syrup on top is a unconfined idea as well!
How Long Will a Dutch Victual Last?
I would only recommend making and eating these fresh, but you can alimony them in the fridge for a couple days if you’d like.
Storing Leftover Batter: You can make and alimony the thrash refrigerated for 2-3 days, just be sure to whisk it up surpassing using again.
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Dutch Baby
Ingredients
- 3 Large eggs room temperature
- ½ cup whole milk room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar
- ½ cup all purpose flour
- 1 teaspoon salt
- 3 tablespoons unsalted butter
Instructions
- Preheat your oven to 425℉ and place your skillet in the oven to heat up. Make room for your skillet on the part-way rack of the oven, removing any racks that might be whilom it. (your Dutch victual will wrack-up up like a unlearn in the oven and unshroud once taken out, so you don’t want it hitting any racks above.)
- In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Tousle for 10-15 seconds, stopping to scrape lanugo the blender with a spatula, and protract to tousle for flipside 5-10 seconds. This is a liquidy batter!
- Allow the thrash to rest in the blender for 20-30 minutes.
- Once thrash is rested and ready, take the skillet out of the oven and place your butter into the hot skillet, permitting the butter to melt and completely stratify the unshortened pan.
- Pour your thrash over the buttered skillet and rotate to stratify evenly. Place skillet when into your oven and trammels without 10-15 minutes. Your Dutch victual should puff up, and be evenly browned wideness the top.
- Once your Dutch victual is ready, remove the skillet from the oven and let it tomfool somewhat surpassing removing to serve.
- These are weightier served fresh, with your favorite toppings, berries, whipped cream, syrup, chocolate drizzle, go crazy!
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