Dutch pancakes, puffy and light breakfast treat.

Dutch pancakes

Fluffy dutch pancakes or large Yorkshirepudding, the difference is size and the first mentioned has some added flavorings.

I got to know this type of pancake when I was in college way back when 😀 I was watching a TV show where someone made dutch pancakes, I remember seeing it puff up and I remember thinking that I had to make these pancakes.

For two servings

 

2 large eggs
1 dl milk
1 dl flour
1 tbsp sugae
1/2 tsp salt
2 tbsp butter
1/2 teaspoon vanilla extract
1/2 tsp ground cardamom

Blurberry jam
Powdered sugar, for serving
Lemon wedges, for serving

Heat the oven to 180C

Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.

Pulse eggand milk in a blender until frothy, then add flour and the rest of the ingredients and blend the batter until smooth and frothy, 20-30  seconds.

 

Dutch pancake recipe

Carefully remove the hot skillet from the oven and pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The panake will puff up in the center and the edges will be dark and crispy.

Dutch

Serve warm with blueberry jam a sprinkling of powdered sugar and lemon wedges for squeezing.

Share it or enjoy the pancakes by yourself.

One Comment Add yours

  1. pamkellstrom says:

    Love this recipe. I’m planning on making these out doors. Post when done.

    Liked by 1 person

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