DUTCH BABY PANCAKE
The Dutch Baby Pancake is a puffy over sized pancake similar to Yorkshire pudding. This quick to come together pancake is prepped in a blender in about five minutes. Serve it sweet with fresh fruit, powdered sugar and maple syrup or savory with fried eggs, cheese and bacon.
Provided by Beth Pierce
Categories Pancakes
Time 20m
Number Of Ingredients 9
Steps:
- 1. Place a 10 inch cast iron or ovenproof skillet in the oven and turn to 425 degrees
- 2. Melt 2 tablespoons of butter in the microwave. Combine eggs, milk, salt, melted butter, sugar, vanilla, butter and flour in the blender. Blend for 10 seconds. If necessary stop the blender after 5 seconds and scrape down the sides with a spatula.
- 3. Carefully remove skillet. Add 2 tablespoons of butter to the skillet. Let it melt and swirl to coat the pan. Carefully pour in the batter and return to oven. Bake until puffed and lightly browned; 15-17 minutes. Remove from the oven, sprinkle with powdered sugar, slice into wedges and top with assorted berries. Serve warm with maple syrup.
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