DUTCH BABY, BABY!

CHRISTINE REARDON

By
@IRUNSOICANBAKE

An instant family favorite, this dish never ages to leftover status. Any improbable remaining scrap left in the skillet will be gobbled as the pan makes its way to the sink for washing.


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Comments:

Serves:

2-4

Prep:

5 Min

Cook:

10 Min

Ingredients

PREHEAT OVEN TO 425. WHISK TOGETHER JUST UNTIL SMOOTH:

1/2 c
milk
1/2 c
flour
1/4 c
sugar
2 large
eggs, at room temperature

MELT IN A 10-INCH OVENPROOF SKILLET (PREFERABLY CAST-IRON) OVER MEDIUM HEAT:

4 Tbsp
butter

POWDERED SUGAR (ABOUT 1 TABLESPOON) FOR TOPPING

Directions Step-By-Step

1
Tilt the pan so that the butter coats the sides. Pour egg mixture into the skillet and cook, for one minute, without stirring. Place skillet in oven and bake until the pancake is puffy and golden, about 12 minutes. Serve immediately, as the pancake loses its "puff" -- although none of its taste -- almost immediately.
2
For a Double Dutch Pancake: You can make twice as many servings by doubling the recipe above. Then, simply melt the butter in a 12x9 inch ovenproof glass baking dish in the preheated oven. Pour in the batter and bake as directed for about 15 minutes.
3
Enjoy with powdered sugar on top and serve with a nice side of fruit jam.

About this Recipe

Course/Dish: Breakfast, Other Breakfast
Other Tag: Quick & Easy
Hashtags: #pancake, #german, #Dutch, #Baby