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March 10, 2009

Dutch Baby Pancakes

Filed under: Bread, Breakfast — Tags: — bettylou79 @ 12:14 pm

Well, I’ve made Dutch Baby’s before but when I saw this recipe in my Everyday Food magazine I decided to give it a try because it was different than the one I use.  I really think that I like this recipe better than my old one.  This one turned out much thicker and a lot sweeter. I know both of those things have to do with the ingredients and the size of the pan.  The recipe suggests using a cast iron skillet but I don’t have one but I did melt the butter in my Pyrex pan in the oven.  I loved using the blender to mix all the ingredients.  It was so easy!  My husband and I split this pancake but we could see how it could be split among 4 people if you also serve some fruit with it.  My husband topped his portion with butter and syrup and I topped mine with butter and raspberry jam.

This recipe will go into our breakfast rotation for sure.  Enjoy!


Dutch Baby Pancakes

source: Everyday Food


Serves 4

  • 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


  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.

1 Comment »

  1. For something so elegant, the recipe looks easy! Thanks for sharing!

    Comment by Joelen — March 10, 2009 @ 10:48 pm

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