Martha Stewart’s Dutch Baby Pancake Breakfast recipe is sure to be a hit with the whole family

Is there anything more satisfying than getting up on a weekend to make a batch of cookies? pancakesDo you think about pouring the batter into a pan, then flipping them over to reveal a golden, smooth underside? If that was what actually happens when we make pancakes, then yes. The reality is that we often find ourselves in too much batter to make just 40 pancakes. pancakesThey can be folded in half when flipped, which causes them to become burnt in the middle. Thankfully, Martha Stewart There is a better way. In her latest installment of Summer School with Martha, she’s teaching us how to make Dutch baby pancakes. This no-muss low-fuss recipe seems way fancier than regular pancakes, but you don’t even have to whip out your mixing bowl or spatula.

On Jan 14, Stewart shared a picture of the must-eat pancake recipe to her Instagram with the caption, “You might already be a fan of the crisp, custardy, puffy delights of a Dutch baby pancake, or you might be utterly surprised that a “pancake” recipe would call for oven time. This family favorite and party staple never fails to impress guests (and even Instagrammers!) with its huge, bubbly rise and golden color—and with very few ingredients and no flipping, Dutch baby pancakes are shockingly easy to make. For our versions of this exceptional breakfast dish, please visit the link in the bio. 📷: @lennartweibull.”

SheKnows has more

Dutch baby pancakes are also known as German pancakes and Bismarcks. They are big popovers that you make by pouring in a lot of butter. eggMake a hot batter from a rich batter skilletPlace the batter in a baking dish and bake for 20 minutes. The oven heat causes the batter to puff and then it falls apart in the middle when you take it out. You’re left with a sweet breakfast treat that’s deliciously crispy on the edges and custardy in the middle, just begging for a traditional sprinkle of lemon zest and powdered sugar, or a pat of butter and as much maple syrup as your sweet tooth can manage.

Click here to read the full article.

Stewart shared the lesson with Riley Wofford, her assistant food editor, via her Instagram stories. The recipe is also in the September issue. Martha Stewart Living magazine on her website).

Add the batter ingredients to a blender. Blend until smooth. It’s important to add the eggs to the blender first, so you can get them nice and foamy before adding the rest of your ingredients.

In the meantime, heat butter in an iron skillet skillet Make sure your batter is well-floured before adding it to the hot skillet. Put the whole thing in the oven for about 20 minutes, and you’ve got breakfast – no messy flipping or sticky batter-covered measuring cups to deal with. The Dutch baby’s puffed-up edges make it look so striking that you could bring it out in a pan to be served.

This recipe is versatile and can be sliced in any way you like (we recommend wedges).

Check out these things before you leave. Garten’s best dinner recipes below:

Best of SheKnows

Register now SheKnows’ Newsletter.
Follow us on Facebook for the latest news Facebook, TwitterAnd Instagram.