Description
A Dutch baby pancake is a baked pancake. It puffs up while baking and deflates when removed from the oven.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- Optional toppings: powdered sugar, fresh fruit, maple syrup
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan in the oven to heat.
- In a blender, combine flour, milk, eggs, melted butter, sugar, and salt. Blend until smooth.
- Carefully remove the hot skillet from the oven. Add the batter to the hot skillet.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown.
- Remove from oven and let it cool slightly.
- Dust with powdered sugar and add your favorite toppings.
- Serve immediately.
Notes
- For a richer flavor, use whole milk.
- Don’t open the oven door during baking.
- Serve immediately for the best results.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg