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German Pancake (Dutch Baby)

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A golden-brown Dutch baby pancake is dusted with powdered sugar and topped with fresh mint and a generous helping of frozen raspberries and blackberries.  The pancake sits in a dark cast iron skill

 

 

Favorite Things

 

from

the Kitchen 

A black cast iron skillet and a matching cast iron pot are stacked.  The cooking surfaces of both pieces are clearly visible.
A set of three stainless steel whisks with black handles, ranging in size, is displayed next to its packaging; the largest whisk is prominently featured, showcasing its 1.6mm thick wires.

 

 

 

 

 

 

 

Ingredients

•  ½ cup butter

•  3 eggs, beaten well

•  ¾ cup flour

•  ¾ cup milk

•  ¼ tsp nutmeg or cinnamon

•  3 Tbsp confectioner's sugar

•  Juice of 1 lemon

•  Fresh fruit or syrup

Preheat oven to 425°F.   You will need a 10-inch pan* with sloped

 

 

sides or a paella dish.

Instructions

1.   Warm pan and place butter in it to melt*.

2.  Combine eggs, flour, milk and nutmeg; leave a little lumpy.

3.  Add all of batter to pan; bake 15 to 20 minutes; remove from oven.

     

     Top with the powdered sugar and lemon juice; serve with fresh or

 

 

     frozen berries (thawed).  You can also serve  it with syrup.

*A pie pan will work; just make sure it's oven-proof at 425°F.

LAURA LEE ALICE
COOKS

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​German Pancake (Dutch Baby)

Copyright © 2026 Laura Lee Alice, LLC. All rights reserved.

LAURA LEE ALICE COOKS

 

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