Dutch Baby German Pancake: An Easy Puffy Breakfast
This Dutch baby German pancake rises dramatically around its crisp edges while the center stays tender and custardy. A quick blender batter and hot skillet make it an easy breakfast for eight.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 cups flour
- 2 cups warm milk
- 6 large eggs at room temperature
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 tablespoons unsalted butter melted
- as needed toppings syrup, powdered sugar, berries, etc.
Instructions
Instructions
- Preheat oven to 425°F. Place 12-inch cast iron skillet (or 9x13 baking dish) in oven while preheating.
- Mix all ingredients, except the butter, in a blender for 30 seconds; set aside.
- Once oven is preheated, remove hot pan from oven. Pour in melted butter and swirl pan to coat bottom and sides.
- Pour batter into the pan. Bake for 25 minutes (do not open the oven yet!). Turn off oven and let rest 5 more minutes before opening oven door. Remove and slice to serve.
- Serve hot with toppings such as powdered sugar, syrup, fresh berries, etc.