Dutch Baby Recipes Made By Anna Olson

Instructions

Pancake Recipe

1. Stir the flour, oats, baking powder, baking soda, salt, and cinnamon together in a large bowl. Add the kefir, egg, maple syrup and melted butter and whisk until combined (a few lumps are OK). Let the batter rest for 5 minutes.
2. Preheat the oven to 300°F/150°C. Heat a griddle or large non-stick skillet over medium heat and grease lightly with butter (or oil).
3. Drop spoonfuls (roughly ¼ cup/60 mL) of batter onto the griddle and cook until the surface of the pancakes dulls and the bottom is golden brown, about 3 minutes. Flip the pancakes and cook until the other side browns lightly, about 2 minutes. Transfer the pancakes to a serving platter or a plate and place them, uncovered, in the oven to keep warm. Cook the remaining batter.
4. Serve the pancakes with warm maple syrup and a dollop of yogurt with fresh fruit.

Dutch Baby Recipe

1. Preheat the oven to 450°F (230°C) and place a 9-inch (23 cm) skillet or another cast-iron pan in the oven to heat while you prepare the batter.
2. Whisk the flour, sugar, orange zest, and salt in a bowl. Add the cream, eggs, and vanilla and whisk well. Whisk in the melted butter right before you bake the pancake.
3. Remove the preheated pan from the oven and brush it with melted butter. Pour in the batter and immediately return the pan to the oven. Bake for 15 to 18 minutes, until the batter rises and inflates and the peaks begin to brown.
4. Remove the pancake from the oven and serve immediately, lightly dusted with icing sugar, before the soufflé begins to fall. Serve with maple syrup, berries, or compote on the side.