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Before you jump to German/Dutch Baby Pancake recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
We are all aware that having healthy meals can help us feel better in our bodies. We are likely to feel way less gross after we increase our intake of nutritious foods and decrease our consumption of unhealthy foods. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. This is usually a problem, however, with regards to eating between snacks. Shopping for snack foods can be a struggle because you have a great number of options. Why not try some of the following healthy snacks the next time you need some extra energy?
If you are looking for a fast snack, you can’t go drastically wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Eating on the run may be more healthy with wholesome chips and crackers. Whole grains are usually better than highly processed grains present in white bread.
You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to german/dutch baby pancake recipe. To cook german/dutch baby pancake you only need 12 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare German/Dutch Baby Pancake:
- Get Pancake Batter :
- Prepare eggs
- You need milk
- You need vanilla extract
- Use all purpose flour
- Get salt
- Get Filling :
- Get apples, peeled, pitted and chopped/sliced
- Use butter
- Get cinnamon powder
- Use salt
- Use brown sugar
Steps to make German/Dutch Baby Pancake:
- First, make the filling. - Melt the butter over medium heat, add the peaches, cinnamon and salt. Cook about 6-7 minutes. Add brown sugar and cook another 3-4 minutes.
- Beat eggs, milk and vanilla extract with a hand whisker just until well blended. Sift the flour and salt. Gradually add the wet mixture onto the flour. Mix well until just combined. Don't overmix the batter, that's why you must sift the dry ingredients before adding them to the wet ingredients so you would be able to mix properly throughout the batter.
- Grease with butter a 9 inch or 10 inch round/square pan (use a shallow pan, not more than 2 inches deep). Pour the filling into the pan (add butter cubes over the filling if you like) then pour the batter over it. Place the pan in a COLD OVEN. Bake at 450°F. Do not open the oven door while cooking the pancake. It will puff up and become crisp around the edges.
- Bake for 15 to 17 minutes until the pancake is puffed up and slightly browned. - Remove the pan from the oven and serve immediately.
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