Banana Nutella Dutch Baby Pancake

Dutch baby pancakes are nothing so complex. They are just baked pancakes, but without any rising agents but with only eggs to help them popover. Made with basics of the ingredients, these pancakes[Singular though, made in one pan in our recipe] are very very simple and toppings are just as per your wish. So my Banana Nutella Dutch baby pancake is a base recipe where you can cut the banana and nutella, add your own toppings or ingredients to make your favorite combination of this puffy, crispy at the edges baked pancake.

So I said basics of the ingredients – that’s correct. All are pantry staples. You need milk, eggs, flour, salt and butter. Sugar in the batter is optional, flavorings are optional and any other ingredients you add are extremely optional. This is such a simple recipe where you need to check only the below things when you make this pancake.

1. Use only room temperature or slightly warm milk.
2. Use only room temperature eggs – put the eggs in warm water for a few minutes if they are cold.
3. Use a cast iron pan for better results.
4. Aerate the batter in a blender or hand whisk at least for 30 seconds to a minute.

Just ensure these steps are followed, you have the best of the Dutch baby pancake in no time at all, getting baked in the oven while you do about making your other work or relax.

Another important things in making a dutch baby pancake is having a hot pot with hot fat[Butter] in it. There are two ways to do it..

1. Put the pan with the butter in the oven while it is preheating. So the pan is hot, butter is all melted and hot when you pour the batter in. Please use oven mittens while you do this recipe.
2. Or, my favorite method. Heat the pan on stove top add the butter and let it melt and get hot. Pour the batter on the hot pan while the stove is still on. Then take the pan off heat and put in the oven to bake.

Any of these methods will work – so do as per your convenience and time.

Another important thing to remember, eat them warm or piping hot 🙂

Banana Nutella Dutch Baby Pancake

Parveen’s Kitchen

A simple, fluffy and crispy baked banana nutella dutch baby pancake which is a treat for breakfast or brunch made with basic pantry ingredients.

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Prep Time 10 mins

Cook Time 30 mins

Waiting time 15 mins

Total Time 55 mins

Course Breakfast, brunch

Cuisine American, Dutch, German

Servings 2

Calories 210 kcal

Equipment

• 11 in- Cast iron pan
• Electric hand whisk or hand whisk

Ingredients

  

For the Dutch baby Pancake

• 1/2 Cup Milk Room Temperature or slightly warmed
• 3 Large Eggs Room temperature
• 1/2 Cup Flour All purpose or whole wheat flour. My Dutch baby pancake is a little flat because of a Rye flour mix.
• 1/2 tbsp Nutella
• 1/2 tsp Salt
• 3 tsp Unsalted butter
• 1 tsp Vanilla Extract

To Serve

• Sliced Banana
• Nutella

Instructions

 

• In a blender jar or a large mixing bowl add all the dutch baby pancake ingredients except the butter and mix well. If using blender at least 20 seconds or by hand, until aerated and mixed well for 1-2 minutes.
• Let the batter rest while you preheat the oven at 220 degrees.
• Put the pan with butter inside the oven while the oven preheats.
• OR heat the pan with butter on stove top.
• Once done, pour the batter onto the hot pan and put it immediately in the oven.
• Bake at 220 degrees for 25 – 30 minutes until puffy and golden in color.
• Serve warm with banana slices and nutella.

Notes

1. Use room temperature ingredients.
2. Use butter for better results.
3. Heat the pan in oven or stovetop with butter to get better puffy pancake.

Keyword Best Recipes, Dutch baby pancake, Easy recipes, pancakes, simple baking, simple recipes