Puffy oven pancake / Dutch baby

The Dutch baby pancake is believed to have originated in Germany and was brought to the United States by German immigrants, where it became popular in the early 1900s.

This is vegetarian recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Puffy oven pancake / Dutch baby

Cooking Method: Baking Cuisine: American Courses: Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup All-purpose flour
• 1 cup Milk
• 4 Eggs
• 2 tablespoon Granulated sugar
• 1 teaspoon Vanilla extract
• ¹⁄₄ pinch Salt
• 2 tablespoon Unsalted butter
• for dusting Powdered sugar

Instructions

1. Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan in the oven while preheating.
2. In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
3. Carefully remove the hot skillet from the oven and add the butter. Swirl the skillet to melt the butter and coat the bottom and sides.
4. Pour the batter into the hot skillet and immediately return it to the oven.
5. Bake for 18-20 minutes, or until the pancake is puffed and golden brown.
6. Remove from the oven and let it rest for 5 minutes.
7. Dust with powdered sugar and serve warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 10g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.