Dutch Baby Pancake
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Imagine a majestic creature from the breakfast kingdom, the Dutch Baby! It's like the lovechild of a pancake, a crepe, and a popover – big, puffy, and oh-so-delicious. Watch as it dazzles your guests with its custardy center and golden crust, eliciting oohs and ahhs. Making it is a breeze: just blend the batter, pour into a hot skillet, and let the oven work its magic. But beware! Like a fleeting magic spell, it collapses upon cooling, so gather your hungry crowd for the full spectacle. To serve, add some whipped cream, adorn with berries, and sprinkle with Sugar Momma. Prepare for breakfast royalty!
Ingredients
- 3 eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter
-
Sugar Momma dessert spice, for serving
- Fresh berries, for serving
Directions
Preheat your oven to 400°F and adjust the oven rack to the middle position.
Place a 10-inch cast iron skillet or oven-safe nonstick pan in the oven, and let it heat for a minimum of 5 minutes.
In a blender, mix together eggs, flour, milk, 1 tablespoon of maple syrup, salt, and vanilla. Blend until the mixture is completely smooth, ensuring to scrape down the sides of the blender jar as needed, for approximately 30 seconds.
Open the oven door and add the butter to the preheated skillet. Close the oven and let the butter melt for approximately 2 minutes, ensuring it doesn't burn.
Remove the hot skillet carefully, using an oven mitt or dishtowel to protect your hands from the heat. Pour the batter into the buttered skillet and place it back into the oven. Bake for around 20 minutes until the pancake is puffed and golden.
