Dutch Baby Pancake
Servings: 4 Servings
Ingredients
- 3 tablespoons unsalted butter
- 3 large eggs room temperature
- ⅔ cup whole milk room temperature
- ⅔ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F, and place the butter into a 10-inch oven-safe skillet.3 tablespoons unsalted butter
- Place the skillet in the oven and allow butter to melt.
- While butter is melting, place the eggs, milk, flour, granulated sugar, and vanilla in the bowl of a stand mixer or blender. Combine until smooth.3 large eggs, ⅔ cup whole milk, ⅔ cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract
- Carefully pour the batter into the hot skillet over the melted butter.
- Place the skillet back in the oven for 25 to 30 minutes and cook until the center of the pancake is set.
- Serve warm with fresh berries, a dusting of powdered sugar, or a squeeze of lemon juice.
Notes
- Use room temperature eggs and milk. Cold ingredients don't mix as well and keep the pancake from rising as high. Set the ingredients on the counter for about 30 minutes before you start.
- Blend until fully smooth. Lumps in the batter can keep it from rising evenly. You can use a whisk, but a blender works better.
- Don't open the oven while it bakes. Opening the door lets the heat out and can make the pancake deflate.
- Use a 10-inch oven-safe skillet. A bigger pan will give you a thinner, flatter pancake. A smaller one may not cook the pancake through in the middle.
- Storage: Leftovers are best eaten the same day, but you can cover and refrigerate them for up to 2 days. Reheat in a 350°F oven for 5-10 minutes or until warmed through.
Nutrition Facts
Dutch Baby Pancake
Serving Size
0.25 pancake
Amount per Serving
Calories
249
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
35
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
150
mg
50
%
Sodium
130
mg
5
%
Potassium
133
mg
4
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
8
g
16
%
Vitamin A
506
IU
10
%
Calcium
74
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
