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Dutch Baby Pancake

A delicious fluffy, eggy, crepe- like huge pancake, that bakes up quickly and only has about 6 ingredients.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Dutch

Equipment

  • 10 inch Cast iron pan
  • Blender

Ingredients
  

Dutch Baby Pancake

  • ½ cup Milk (room temperature)
  • 3 eggs Eggs room temperature
  • ⅔ cup Flour One can easily substitue a Gluten free flour blend for standard all purpose flour.
  • 2 TBS Sugar
  • 1/8 tsp Salt
  • 3 TBS Butter

Toppings

  • 2 Whole Lemons sliced
  • ½ cup Powdered Sugar

Instructions
 

  • 1, Pre heat the oven to 425°
  • 2. Cover sides and bottom of cast iron pan with 3 TBS butter and put into a the pre-heated oven. Watch this carefully and remove when the butter is fully melted.
  • 3. Add milk, eggs, flour, salt, and sugar to the blender. Blend until well combined about 30 to 45 seconds.
  • 4. Carefully remove hot cast iron pan and slowly pour the Dutch baby batter into the pan. Place the pan back in the oven for 20 minutes. (resist opening the oven to peak)
  • 5. Remove when golden brown and puffed.
  • 6. Enjoy with fresh lemon slices, powdered sugar, or maple syrup, or fruit preserves.
Keyword Dutch Baby Pancake, Pancake, crepes, turnover, breakfast food