German

Dutch Baby Pancake with Substitutions is for Breakfast.

Dutch Baby Pancake with Substitutions takes 15 minutes to prepare.

Dutch Baby Pancake with Substitutions takes 20 minutes to cook.

Dutch Baby Pancake with Substitutions makes 2 servings.

The ingredients for Dutch Baby Pancake with Substitutions are:

Ingredients:
Butter, salted, 1 tbsp (remove)
Egg, fresh, 3 large (remove)
Milk, nonfat, 1.25 cup (remove)
Salt, 1 tsp (remove)
Vanilla Extract, 1 tsp (remove)
Lemon Juice, 1 fl oz (remove)
Lemon Peel, 2 tbsp (remove)
Powdered Sugar, 3 tbsp, unsifted (remove)
Cornstarch, 0.25 cup (remove)
Flour, white, 1 cup (remove)
Crisco Pure Vegetable Oil, 2 tbsp

Here is how you make Dutch Baby Pancake with Substitutions:

Preheat the oven to 450 degrees. Spread the 2 tbl of oil in an oven-safe 10" skillet (or two 8" or less skillets), and place it in the over to preheat. Beat the eggs until fluffy, the add the milk and butter (melted then cooled). Combine the dry ingredients including the lemon zest, and add half of the wet ingredients. Beat until there are no lumps. Add the remaining wet ingredients. Pour into preheated pans, and bake for 15 to 20 minutes, until the top is brown. Spring with confectioner's sugar and lemon juice. Serving Size:?2Number of Servings: 2Recipe submitted by SparkPeople user LVIALL.

The nutritional information for Dutch Baby Pancake with Substitutions is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 516.5

• Total Fat: 8.4 g
• Cholesterol: 23.8 mg
• Sodium: 1,446.8 mg
• Total Carbs: 85.0 g
• Dietary Fiber: 2.5 g
• Protein: 20.8 g

Dutch Baby Pancake with Substitutions is German cuisine.