Dutch Baby Pancakes

Name: Dutch Baby Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'All-purpose flour', 'amount': '1 cup'}; {'ingredient': 'Milk', 'amount': '1 cup'}; {'ingredient': 'Eggs', 'amount': '3 large'}; {'ingredient': 'Granulated sugar', 'amount': '2 tablespoons'}; {'ingredient': 'Vanilla extract', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': '1/4 teaspoon'}; {'ingredient': 'Unsalted butter', 'amount': '4 tablespoons'}; {'ingredient': 'Fresh berries (such as blueberries, raspberries, or strawberries)', 'amount': '1 cup'}; {'ingredient': 'Powdered sugar', 'amount': 'for dusting'}

Delight in the airy and puffy goodness of Dutch Baby Pancakes, a beloved breakfast dish that has its roots in Germany. These pancakes, also known as German pancakes, are characterized by their crispy edges and a soft, custardy center. Baked to perfection in a hot skillet, they're a show-stopping centerpiece for brunch, especially when dusted with powdered sugar and adorned with fresh berries. Serve them straight from the oven for a delightful morning treat that will have everyone asking for seconds!

Servings: 4

Ingredients

All-purpose flour (1 cup)
Milk (1 cup)
Eggs (3 large)
Granulated sugar (2 tablespoons)
Vanilla extract (1 teaspoon)
Salt (1/4 teaspoon)
Unsalted butter (4 tablespoons)
Fresh berries (such as blueberries, raspberries, or strawberries) (1 cup)
Powdered sugar (for dusting)

Instructions

Preheat your oven to 425°F (220°C).
In a blender, combine the flour, milk, eggs, granulated sugar, vanilla extract, and salt. Blend until the mixture is smooth and well combined.
In a 10-inch cast iron skillet or any oven-safe pan, add the unsalted butter. Place the skillet in the preheated oven for a few minutes until the butter is melted and the skillet is hot, creating a non-stick surface.
Carefully remove the hot skillet from the oven and pour the batter into the skillet, ensuring even distribution. Return the skillet to the oven immediately.
Bake for 15-20 minutes, or until the pancake is puffed up and golden brown around the edges.
Once baked, remove the skillet from the oven and allow the pancake to cool for a few minutes. It will naturally deflate slightly.
Dust the pancake generously with powdered sugar and serve warm, topped with fresh berries.
Slice into wedges and enjoy your delightful Dutch Baby Pancakes!

Dietary Information

Servings: 4 • Dish Type: Breakfast/Brunch • Prep Time: 10 minutes • Cook Time: 20 minutes • Calories: 220 • Fat: 10g • Carbs: 28g • Protein: 6g • Sodium: 150mg • Sugar: 5g

Dutch Baby Pancakes

Servings: 4

Ingredients

Instructions

Dietary Information

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