The Dutch Baby Pancake is an oversized puffy pancake similar to Yorkshire pudding. This quick-to-make crepe is made in a blender in about 5 minutes. Serve it sweet with fresh fruit, powdered sugar and maple syrup or savory with fried eggs, cheese and bacon.
- 4 tablespoons Unsalted butter, divided
- 4 Eggs
- 1 cup Whole milk
- ½ teaspoon Salt
- 1 tbsp Sugar
- 1 teaspoon Vanilla
- 1 cup All purpose flour
- 1 cup Assorted berries, for garnish (optional)
- Maple syrup, for serving (optional)
Place a 10-inch cast iron or ovenproof skillet in the oven and preheat to 425ºF.
Melt 2 tablespoons of butter in the microwave. Combine eggs, milk, salt, melted butter, sugar, vanilla and flour in blender. Blend for 10 seconds. If necessary, stop the mixer after 5 seconds and scrape the sides with a spatula.
Carefully remove the skillet. Add the remaining 2 tablespoons of butter to the skillet. Let melt and stir to coat the mold. Gently pour in the batter and return to the oven.
Bake until puffed and lightly browned, 15 to 17 minutes. Remove from oven, sprinkle with powdered sugar, cut into wedges and garnish with assorted berries. Serve hot with maple syrup.