Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories513.8 kcal (26%)
Total Fat21.5 g (31%)
Carbs68 g (26%)
Sugars39.4 g (44%)
Protein12.4 g (25%)
Sodium391.3 mg (20%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Blend the batter: Place the flour, milk, eggs, sugar, vanilla, melted butter, and salt in a blender or food processor with a blade attachment.
Step 2
Blend for 10 seconds: scrape down the sides, and then blend for another 10 seconds. The batter will be liquidy
Step 3
Rest the batter: Leave the batter in the blender and set aside for 15-20 minutes. This gives the flour time to absorb the liquid.
Step 4
Heat pan in oven: Meanwhile, place cast iron or oven safe skillet on middle rack to warm while preheating the oven. Heat the oven to 425°F.
Step 5
Melt the butter: When ready to make pancake, remove skillet from oven and place on top of stove. Add butter and swirl to coat bottom and sides of pan
Step 6
Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
Step 7
Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
Step 8
Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.
Notes
2 liked
0 disliked
Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
