Dutch Baby Pancake
This Dutch Baby Pancake is a dramatic and golden breakfast masterpiece that requires only 5 minutes of active prep time. By using a blender and a hot cast iron skillet, you create a massive puff with a custardy center and crispy edges. It is the perfect impressive meal for brunch or a simple dessert any time of year.
Ingredients
Instructions
Preheat the oven to 425°F.
To a blender add the eggs, milk, flour, salt, vanilla and blend until the batter is smooth.
Melt the 3 tbsp of butter in a 10-inch cast iron skillet until bubbling, in the preheated oven for about 5 minutes or right on your stovetop. If you do this in the oven, be careful handling your skillet as it will get hot.
Pour the batter into the center of the skillet, do not mix the batter with the melted butter, and carefully transfer it back to the oven to bake until puffed and golden, about 15 to 20 minutes.
Remove the skillet from the oven and immediately brush the pancake with melted butter and drizzle the lemon juice over the top. Add some berries and dust with powdered sugar before serving, if preferred.
Nutrition
- Serving Size
- 1 serving
- Calories
- 201 kcal
- Carbohydrate Content
- 20 g
- Protein Content
- 6 g
- Fat Content
- 11 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0.3 g
- Cholesterol Content
- 115 mg
- Sodium Content
- 147 mg
- Fiber Content
- 2 g
- Sugar Content
- 9 g
- Unsaturated Fat Content
- 4 g
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