Dutch Baby Pancake Recipe
Follow this recipe to prepare a delicious Dutch Baby Pancake, a popular puffed pancake cooked in a cast-iron skillet and often served with fresh lemon juice, powdered sugar, and fresh berries.
Equipment
- 1 Cast-iron skillet For baking the pancake
- 1 Blender For mixing the batter
Ingredients
- 3 Large eggs Room temperature
- 1/2 cup All-purpose flour
- 1/2 cup Milk Room temperature
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 2 tbsp Butter Unsalted
Instructions
- Preheat your oven to 425°F (220°C), and place a cast-iron skillet inside to heat.
- In a blender, combine eggs, flour, milk, vanilla extract, and salt. Blend until smooth.
- Carefully remove the hot skillet from the oven, and add the butter. Swirl the skillet to coat it with the melted butter.
- Pour the batter into the skillet and immediately return it to the oven.
- Bake for 20 minutes or until the pancake is puffed and golden brown.
- Remove from the oven and serve immediately with lemon juice, powdered sugar, and fresh berries.
Notes
For added flavor, you can sprinkle cinnamon or nutmeg into the batter before baking.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 150mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 14500IUVitamin C: 0.8mgCalcium: 600mgIron: 0.3mg
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