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Dutch Baby Pancake

VegetarianBreakfast & BrunchOven

Time: 30 minutes

Yield: 6 servings

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About

The Dutch Baby Pancake takes the idea of fluffy pancakes and follows it to its most delicious extreme. Crispy and buttery on the outside and almost ethereal on the inside, Dutch Baby Pancake is puffed to perfection! This golden-brown treat is a wonderful platform for all of your favorite pancake toppings or even for more savory fare like bacon and eggs. And since it only needs half an hour or less, you can make every breakfast a big deal!

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Ingredients

  • For the Dutch Baby:
  • 4 tablespoons butter
  • 6 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional toppings:
  • maple syrup, to taste
  • whipped cream, to taste
  • powdered sugar, to taste
  • fresh berries, to taste

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -In a glass 9x13-inch baking dish, add the butter.

Step 3 -Place the baking dish in the oven to melt the butter while it preheats, about 2 minutes. Make sure to remove the baking dish once the butter is melted.

Step 4 -In a blender, combine the eggs, the milk, the flour, the salt, and the vanilla, beating well and scraping down the sides of the blender as needed.

Step 5 -Pour the batter into the hot baking dish over the melted butter.

Step 6 -Bake until the pancake has lifted up and turned golden-brown, about 20-25 minutes.

Step 7 -Remove the Dutch Baby from the oven and cut it into serving-size pieces.

Step 8 -Top with your favorite toppings.

Step 9 -Serve.

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