Dutch Baby Pancake

Ingredients

• 0.5 cup whole milk
• 2 eggs
• 0.5 tbsp baking powder
• 0.5 cup all-purpose flour
• 2 tbsp sugar
• salt (A pinch)
• 2 tbsp unsalted butter (For melting in the oven-safe skillet)
• 1 tbsp vanilla extract
• berries (For topping)
• maple syrup or honey (For topping; use maple syrup or honey)
• powdered sugar (For topping)

Steps

1. 1

   Add the flour, milk, eggs, sugar, vanilla extract, baking powder, and salt to a high-speed blender.

2. 2

   Blend the ingredients until the batter is smooth and well combined.

3. 3

   Let the batter rest for 10 minutes.

4. 4

   Melt the unsalted butter in an oven-safe skillet.

5. 5

   Pour the rested pancake batter into the skillet with the melted butter.

6. 6

   Bake at 425°F for 20–25 minutes, until the pancake is golden brown.

7. 7

   Serve warm and top with powdered sugar, berries, and maple syrup or honey.

Notes

The source spells “batter” as “better” and does not specify an amount for the toppings. It also does not state the skillet size or whether the oven should be preheated; use an oven-safe skillet and a fully heated 425°F oven.

Nutrition per serving

• breakfast
• brunch
• dessert
• vegetarian
• baked
• pancake
• quick recipe