The simple sweet and savory Dutch baby pancake can be enjoyed at breakfast or as a dessert. In my recipe, I use cumin seeds, which enhances the earthy flavor and tastes awesome after baking. I serve the pancakes with strawberries jam and fresh fruits.
Ingredients:
- 3 eggs
- 1/3 whole milk
- ½ cup white flour
- 1 tablespoon sugar
- 1 teaspoon cumin seeds
- 3 tablespoons melted butter
- Confectioners sugar as needed
- Pinch of salt
Method:
In a food processor, add eggs, flour, cumin seeds, sugar, milk, and salt. Blend to make a smooth.
Heat butter in a heavy skillet over medium heat. When the butter melted, quickly combine the batter to the pan. Cook for about 1-2 minutes. Return the pan to the oven and bake for 15-20 minutes for about 350 degree Fahrenheit, until the cake is puffed and golden brown.
Before serve, sprinkle the confectioners’ sugar on topped. Serve with your favorite fruits and jam.