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Dutch Baby Pancake

Dutch Baby Pancake

This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.

Everyday Food, March 2009 http://www.marthastewart.com/333957/dutch-baby-pancake
4.34091
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  • Prep Time 5 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 3 tablespoons unsalted butter, room temperature
    • 3 large eggs
    • 3/4 cup whole milk
    • 1/2 cup all-purpose flour, (spooned and leveled)
    • 1/4 teaspoon salt
    • 1/2 teaspoon pure vanilla extract
    • 1/4 cup plus 1 tablespoon sugar
    • 1 tablespoon fresh lemon juice

Directions

  1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
  2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
  3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

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