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Dutch Baby Pancake
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Description
The Dutch Baby Pancake is a puffy oversized pancake similar to Yorkshire pudding. This quick to come together pancake is prepped in a blender in about 5 minutes. Serve it sweet with fresh fruit, powdered sugar and maple syrup or savory with fried eggs, cheese and bacon.
Ingredients
- 4 Tablespoons Unsalted Butter, Divided
- 4 Eggs
- 1 cup Whole Milk
- ½ teaspoons Salt
- 1 Tablespoon Sugar
- 1 teaspoon Vanilla
- 1 cup All-purpose Flour
- 1 cup Assorted Berries, For Topping (optional)
- Maple Syrup, To Serve (optional)
Preparation
Place a 10-inch cast iron or ovenproof skillet in the oven and preheat to 425ºF.
Melt 2 tablespoons of butter in the microwave. Combine eggs, milk, salt, melted butter, sugar, vanilla, and flour in the blender. Blend for 10 seconds. If necessary, stop the blender after 5 seconds and scrape down the sides with a spatula.
Carefully remove skillet. Add remaining 2 tablespoons of butter to the skillet. Let melt and swirl to coat the pan. Carefully pour in the batter and return to oven.
Bake until puffed and lightly browned, 15–17 minutes. Remove from oven, sprinkle with powdered sugar, slice into wedges and top with assorted berries. Serve warm with maple syrup.
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