Puffed Dutch Baby Pancake
In our family, this recipe is one of two most requested birthday brunch dishes. A light and puffed pancake, it's simple to make and perfect with a side of scrambled eggs, bacon and berries.
Servings: 4 servings
Calories: 253kcal
Ingredients
- 1 tbsp butter
- 2 tbsp butter, melted
- 3 eggs
- ¾ cup all-purpose flour
- ¾ cup milk heated for 30 seconds in the microwave
- 1 tbsp sugar
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ⅛ tsp salt
- Optional toppings: lemon wedges, powdered sugar, pure maple syrup
Instructions
- Preheat the oven to 400℉
- Add 1 tbsp butter to a large cast iron or other heavy skillet and place in the oven to heat up.
- In a blender combine the melted butter, eggs, flour, warm milk, sugar, vanilla extract, cinnamon, and salt. Blend until the batter is fully combined and smooth.
- Carefully swirl the butter in the hot pan and use a pastry brush to coat the sides. Pour the batter in the pan and bake for about 20-22 minutes, or until the pancake is puffed and golden brown.
- Using a spatula, remove the pancake to a cooling rack to allow it to cool for a few minutes. Move to a cutting board and slice into 4 wedges. Serve with a squeeze of lemon and sweetener of your choice.
Nutrition
Calories: 253kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 205mg | Potassium: 146mg | Fiber: 1g | Sugar: 6g | Vitamin A: 516IU | Vitamin C: 0.01mg | Calcium: 84mg | Iron: 2mg