This morning we were anxiously waiting the beginning of our church service to begin on television due to Covid19 and not being able to meet, and we were wanting something different, easy and fun to make. I knew about Dutch Babies from one of my dear young adult friends, but had never made one. It was so much fun to make, and quick, perfect for a weekend morning.
I poured over three or more Dutch Baby recipes and found a combination that came together to make a perfect puffed pancake. In total, it took about 35 minutes and just a few simple ingredients.
Dutch Baby Pancake
Preheat your oven to 425 degrees and put 2 Tbs of Butter into a cast iron pan. If you don't have a cast iron pan you and use a 9" x 13" pan. Place the pan into the oven and heat.
To a blender, add;
4 Eggs
3/4 Cup Whole Milk
1 Teas. of Vanilla
1/4 Cup of Sugar
1/4 Teas. of Salt
Blend for 30 seconds.
Add 3/4 Cups of Flour and blend for an additional 30 seconds.
Bring the hot pan out of the oven. Swirl the melted butter up the sides of the pan. Pour the batter into the pan and return to the oven. Bake at 425 degrees for 12 to 15 minutes. Turn down the heat to 300 degrees and bake for an additional 5 to 10 minutes until puffed and golden brown.
Remove from the oven and brush with 2 tablespoons of butter. Serve hot with a drizzle of maple syrup, fruit, whipped cream, or even ice cream!
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