Dutch Baby Pancake

Discover the delightful Dutch Baby Pancake, a puffy and eggy treat that makes a wonderful breakfast or brunch option. Known also as a German Pancake or Dutch Puff, this dish is baked in the oven and can be topped with a variety of options like powdered sugar, fresh fruit, syrup, or savory choices such as bacon and cheese. The batter is easily prepared in a blender, saving time and effort. Its charm lies in its dramatic rise during baking, offering a visually appealing and tasty dish that is sure to become a breakfast favorite.

Ingredients

• 3 large eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth.
3. Place a cast-iron skillet over medium heat and melt the butter in it, ensuring even coverage on the bottom and partially up the sides.
4. Pour the batter into the hot skillet and carefully transfer it to the oven.
5. Bake for 15-20 minutes, or until the pancake is puffed and golden brown.
6. Remove from the oven and allow to cool slightly before serving.
7. Serve with your choice of toppings, such as powdered sugar, fruit, or savory options.

Keywords: Easy, Baked, Sweet, Puffy, Brunch

Spice Rack: Salt

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