Dutch Baby
Rating: ⭐ 0 (0 votes)A light, fluffy oven-baked pancake with crisp edges and a custardy center, perfect for breakfast or brunch. Serve with powdered sugar, fresh fruit, or a drizzle of maple syrup for a warm and comforting treat.
Ingredients
- 3 whole eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/4 tbsp powdered sugar for topping
- 1/4 cup berries optional
Directions
1. Preheat your oven to 425°F (220°C) and place a cast iron skillet or oven-safe pan inside to heat.
2. In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until the batter is smooth and slightly frothy.
3. Carefully remove the hot skillet from the oven and add the butter, swirling it around until fully melted and coating the pan.
4. Pour the batter into the hot, buttered skillet and immediately return it to the oven.
5. Bake for 18–22 minutes, or until the Dutch baby is puffed up with golden, crisp edges.
6. Remove from the oven and let it settle slightly as it cools.
7. Dust with powdered sugar and top with fresh berries or syrup before serving.