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
- 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
- Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
- 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.
- Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.