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Dutch Babies 3 Ways
  • Gluten-Free
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

Dutch Babies 3 Ways

Use 6-inch cast iron skillets to make these individual fluffy pancakes. We give you 3 topping options. Made with Pamela’s All-Purpose Flour Artisan Blend.

Ingredients
      Pancakes
    • 6 eggs
    • 1 cup Pamela's All-Purpose Flour Artisan Blend
    • 1 cup milk
    • 3 tbsp. sugar
    • 6 tbsp. unsalted butter
      Toppings
      For Blueberry Lemon:
    • ¼ cup fresh blueberries
    • ½ lemon
    • 1 tbsp. powdered sugar
      For Strawberry Basil:
    • ¼ cup sliced strawberries
    • 1 tbsp. roughly chopped fresh basil
    • ¼ cup whipped cream
      For Prosciutto Tomato:
    • 1 slice prosciutto
    • ¼ cup cherry tomatoes
    • 1 tbsp. chopped chives
Directions

    Pre-heat the oven to 425 degrees.

    Combine the eggs, flour, milk and sugar in the bowl of a blender and blend for 30 seconds.

    Divide the butter between three 6-inch cast iron skillets, there should be 2 tbsp in each pan. Place the pans in the oven and cook until the butter melts.

    Remove the skillets from the oven and pour the batter in, distributing evenly between the three pans.

    Bake for 20 minutes or until edges rise high above the sides of the skillet and begin to brown.

    Remove from the oven and immediately top with the following combinations:

    Juice and zest from lemon, fresh blueberries and powdered sugar

    Fresh strawberries, fresh basil and whipped cream

    Prosciutto, cherry tomatoes and chopped chives

    Serve immediately.

    © Pamela's Products, Inc.

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Chloe 09/257/2018 09/15/2018
I added a pinch of salt. I cut the recipe in half and made 1 nine inch baby. It did settle a little after it came out of the oven, otherwise pretty fluffy. I thought it was delicious!
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