Dutch Baby Pancake
This German pancake, known as a Dutch Baby, is a cross between a soufflé, omelet, and popover. It’s eggy and tender, but also light and crunchy. And no flipping required!
Ingredients
Instructions
Preheat oven to 425°F.
In a blender, blend together the eggs, milk, flour, salt, cinnamon, and vanilla extract until batter is smooth.
Place the 3 tbsp butter in an oven-safe 9 or 10-inch cast-iron skillet* and transfer to the preheated oven until hot and bubbling; then pour batter into the center of the skillet.
Bake in the oven until puffed and golden, about 18 minutes.
Remove the pan from the oven (careful - handful will be hot)! The pancake will puff up and look amazing right from the oven, but deflate within a couple of minutes—that's normal. Immediately brush with 1 tbsp melted butter, then drizzle lemon juice over the top.
Dust with powdered sugar, cut into wedges, and serve with berries and a dollop of whipped cream.
Nutrition
- Calories
- 296 kcal
- Carbohydrate Content
- 26 g
- Protein Content
- 8 g
- Fat Content
- 18 g
- Saturated Fat Content
- 10 g
- Cholesterol Content
- 177 mg
- Sodium Content
- 160 mg
- Fiber Content
- 3 g
- Sugar Content
- 11 g
- Trans Fat Content
- 0.5 g
- Unsaturated Fat Content
- 7 g
- Serving Size
- 1 serving
