Freshly Milled Dutch Baby Pancake
Puffy and fluffy with crispy edges and a custardy center, these freshly milled Dutch baby pancakes are a hearty, but simple breakfast. Topped with fresh berries or a pat of butter and maple syrup, Dutch babies present beautifully, fill the belly, and always feel like a special treat.
Servings: 6
Equipment
- 1 Blender or hand mixer
Ingredients
Instructions
- Begin by preheating your oven to 425 degrees Fahrenheit. Add the butter to your cast-iron skillet or glass baking dish, then place it in the hot oven to let the butter melt.
- Add flour, milk, eggs, sugar, vanilla, and salt to your bowl and whisk well. You can also add all of these ingredients to a blender and pulse until smooth.
- Pour the pancake batter into the hot skillet and bake for 15-20 minutes or until puffed and golden. Do not open the oven while baking.
- Serve warm with your favorite savory or sweet toppings!
Notes
Room temperature ingredients help the pancake puff up best.
Let the batter rest for a few minutes after mixing and before cooking.
Don't open the oven while baking, as this can deflate the pancake.
Prepare your toppings ahead of time or during the bake time so you can serve the Dutch baby immediately.
It's normal for the pancakes to deflate after they are removed from the oven.
Nutrition
Serving: 1slice | Calories: 194kcal | Carbohydrates: 16g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 307mg | Potassium: 106mg | Fiber: 2g | Sugar: 6g | Vitamin A: 441IU | Calcium: 66mg | Iron: 1mg