DUTCH BABY PANCAKE 德式BB 班戟 (▼中文版食譜在英文版下面▼)
TOOLS :
1 12 muffin baking tin, for 12 mini pancakes
7” / 18cm cast-iron frying pan/skillet/baking pan , for 2 small pancakes
8” / 20cm cast-iron frying pan/skillet/baking pan, for 1 big pancake
10”/25 cm skillet use : 3 eggs, 1 TBSP sugar,150 ml milk ,100g flour, 25g butter, for an extra large pancake
INGREDIENTS :
DUTCH BABY
2 large eggs
2 tsp sugar (for sweet pancake only)
100 ml milk
½ tsp vanilla extract / 1/3 stick of vanilla bean
1/8 tsp salt
a pinch ground cinnamon / freshly grated nutmeg
66 g all purpose /plain flour
20 g unsalted butter
TO SERVE WITH SWEET PANCAKE :
Berries / Lime Slices / Fruits / Ice Cream / Yogurt / Crème Fraiche / Maple Syrup
TO SERVE WITH SAVORY PANCAKE :
Smoke Salmon / Ham / Salami / Fried Egg / Sour Cream / Chives / Herbs / Tomato
METHOD :
1. Preheat the oven to 220 ° C together with your skillet.
2. In a medium size bowl, whisk the eggs (with sugar for the sweet pancake) until light and frothy.
3. Add in the milk, vanilla, salt and cinnamon/ nutmeg, and whisk until smooth.
4. Sieve in the flour and whisk until lump-free.
5. Wearing a thick oven mitt, remove the pan from the oven and put the butter into the hot skillet. Swirl it to melt (make sure the skillet is well covered with the melted butter) , then quickly pour in the batter onto the center of the skillet. Put the pan back into the oven asap.
6. Bake until the pan cake is puffed and golden brown, about 13~15 minutes.
7. Quickly serve dusted with icing sugar, berries with lime slices and yogurt. If you are making a savory pan cake, you can serve with smoke salmon, sour cream and chives. You can serve this pan cake with a lot of different varieties. Just be creative 😊
TIPS :
The batter can be made the night before. Cover and refrigerate until needed for 1~2 days. Whisk before using every time you make a pancake.
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德式BB班戟 DUTCH BABY PANCAKE
工具 ：
1 12個馬芬鬆餅烤罐，做12個迷你班戟
7" / 18cm 鑄鐵煎鍋/煎鍋/烘盆, 做2 個小班戟
8" / 20cm 鑄鐵煎鍋/煎鍋/烘盆, 做1 個大班戟
10" /25 cm 鑄鐵煎鍋，可增大份量 ： 3 雞蛋， 1 湯匙糖， 150 毫升牛奶， 100 克麵粉，
25 克牛油, 做1 個加大班戟
材料 ：
班戟
2隻 大雞蛋
2 茶匙 糖 （僅適用於甜班戟）
100 毫升 牛奶
½ 茶匙 雲尼拿精油 / 1/3枝 雲尼拿籽
1/8茶匙 鹽
小撮 肉桂粉 / 新鮮磨碎的肉豆蔻粉
66克 普通麵粉/中筋麵粉
20 克 無鹽牛油
甜班戟配料：
雜莓 / 青檸片/ 水果 / 雪糕 /乳酪/ 法式奶油 / 楓糖漿
鹹甜班戟配料：
煙三文魚 / 火腿 / 意大利香腸/ 煎蛋 / 酸奶酪 / 香蔥 / 香草 / 番茄
做法 ：
1. 將鑄鐵煎鍋與烤箱一起預熱至 220 ° C 。
2. 用一個中型碗，將雞蛋（若做甜煎餅，要加糖一起）攪拌至輕身和起泡。
3. 加入牛奶、雲尼拿、鹽和肉桂/肉豆蔻，攪拌撥打至光滑。
4. 將麵粉篩入(3)，攪拌至沒有粉塊狀。
5. 請戴上厚的烤箱手套，從烤箱中取出鑄鐵煎鍋，將牛油放入熱鍋中。旋轉它至融化（確保牛油能覆蓋整個鍋面），然後迅速倒麵糊至鍋中央。然後儘快將平底鍋放回烤箱。
6. 烘烤直至班戟膨化及金黃色，約13~15分鐘。
7. 快速加入糖霜、雜莓、青檸片和乳酪。如果您做鹹味的班戟，可以配上煙三文魚、酸奶酪 、香蔥一起享用。這個班戟好好玩，可以儘情發揮你的無限創意在在配料上😊
小貼士 ：
麵糊可以在前一天晚上製作好，蓋好並可冷藏1~2天。每次做班戟時，都先先攪拌才用。
#學煮SimplyCooking #pancake #dessert #breakfast #fast&easy #baking #fastandeasy #IcookUcook #snacks #simplycooking #partyfood #onepanmeal #onepotmeal #onewokmeal
All copyrights reserved © 2021 左字廚房George Kitchen
All copyrights reserved © 2021 左字廚房George Kitchen
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