Dutch Baby Pancake

Name: Dutch Baby Pancake
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup milk; 2 large eggs at room temp; 1/2 cup all-purpose flour; 1/4 cup sugar; 4 Tablespoons (1/2 stick) unsalted butter; 4 tablespoons (1/2 stick) unsalted butter

5 steps

Prep:10minCook:12min

One of my go-to breakfast recipes when my daughter has friends sleepover. Sometimes I skip the stove top step for melting butter, especially if I'm using a large stoneware baker and melt the butter in the oven while it's pre-heating. In this case, I also skip step of letting the batter cook on the stove for 1 minute. This is a pretty forgiving recipe.

Updated at: Thu, 17 Aug 2023 03:01:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories361.8 kcal (18%)

Total Fat26.4 g (38%)

Carbs26 g (10%)

Sugars14.1 g (16%)

Protein6 g (12%)

Sodium50.7 mg (3%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupmilk

2eggs

large, at room temp

½ cupall-purpose flour

¼ cupsugar

4 tablespoonsunsalted butter

Instructions

Step 1

In a blender (or whisk by hand) milk, 2 eggs, flour, and sugar to combine. Set aside.

Step 2

In a 10" medium ovenproof skillet, melt butter over medium heat.

Step 3

When the butter is melted, tilt the pan so that the butter coats the sides.

Step 4

Pour the batter into the skillet and cook, without disturbing, for 1 minute. Then place skillet in the pre-heated oven and bake until the pancake is puffed and golden, approximately 12-15 minutes.

Step 5

For dramatic affect, you should be ready serve this pancake immediately when it comes out of the oven. Although it will still taste great at room temp, the pancake begins to deflate upon removal from the oven.