Bisquick German Pancake
You can make a German Pancake, or Bisquick Dutch Baby, using Bisquick instead of all-purpose flour. It will still be delicious, but not quite the same as a traditional German Pancake.
Servings: 4
Equipment
- 1 blender or hand mixer
- 2 9-inch cake pans
Ingredients
- 4 eggs
- 2/3 cup milk (2% or Whole preferrable)
- 2/3 cup sifted Bisquick
- 1 tablespoon sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon nutmeg or cardamom
- 1/4 teaspoon salt
- 2 Tablespoons butter
- 1 Tablespoon powered sugar (optional)
Instructions
- Preheat Oven to 400 degrees.
- If eggs are refrigerated, leave at room temperature for at least 15 minutes. Avoid using cold eggs with German Pancake recipes.
- Combine eggs, milk, Bisquick, sugar, nutmeg, and vanilla in the blender. Ensure batter is fully blended.
- Put 1 tablespoon of butter in each pan.
- When the oven reaches 400 degrees, place the pans in to heat them and melt the butter. When the butter is melted, brush the bottom and sides to fully coat the pan so the Bisquick German Pancake does not stick.
- Add 1/2 of the batter to each of the two pans and quickly return to the oven. Cook at 400 degrees for 20 minutes. Keep an eye on the Bisquick German Pancakes for browning. They are done when they are dark golden with a toasted look. You should be able to slide your German Pancakes onto a platter easily.
- (Optional) Use a sifter to sprinkle the Bisquick German Pancake with a topper. You can also top with maple syrup.
