This Dutch Baby Pancake recipe is a simple and delicious breakfast dish that is both fluffy and crispy. It puffs up in the oven and then deflates, leaving a pancake with crispy edges and a soft center. Top with powdered sugar, syrup, or fresh fruit for a delicious breakfast or brunch.
Ingredients
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3 large eggs
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0.5 cup all-purpose flour
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0.5 cup milk
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1 tablespoon granulated sugar
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0.25 teaspoon salt
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2 tablespoon unsalted butter
breakfast
brunch
easy
pancake
Dutch
Breakfast
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- short description
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Preheat the oven to 425°F.
Blend eggs, flour, milk, sugar, and salt together.
Melt butter in a hot skillet.
Pour batter into the skillet and bake for 20 minutes.
- detailed description
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Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat up.
In a blender, combine the eggs, flour, milk, sugar, and salt. Blend until smooth.
Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around until it's melted.
Pour the batter into the skillet and return it to the oven. Bake for 20 minutes, until the pancake is puffed and golden.
Remove from oven and let it cool for a few minutes before cutting and serving.
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