Dutch Baby (oven baked) Pancake
2 Tbspmelted butter + 1 tbsp for skillet
1/2 cplain all-purpose flour
·fresh fruit of your choice, cut into bite-sized pieces
·powdered sugar, whipped cream
How to Make Dutch Baby (oven baked) Pancake
- Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
- In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, 2 tbsp melted butter, vanilla, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
- Melt remaining 1 tbsp butter in a 10-inch oven proof skillet. You can do this by placing it in the oven for about 5-7 minutes.
- Pour the batter into the heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12-minute mark. Top with the fresh fruit, powdered sugar, and whipped cream just before serving.