Dutch Baby
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Dutch Baby
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Take your brunch game to the next level with this mouthwatering Dutch Baby pancake recipe.
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Ingredients
- 3 large eggs at room temperature
- 3/4 cup whole milk at room temperature
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 1/2 tablespoons unsalted butter
- confectioners' sugar for dusting (optional)
- fresh lemon wedges for serving (optional)
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 400°F.
- Blend eggs, milk, flour, sugar, vanilla, and salt until smooth. Let batter rest for 10 minutes.
- Remove the hot skillet from the oven with oven mitts. Add butter and swirl to coat.
- Quickly pour the batter into the hot skillet.
- Return the skillet to the oven and bake for 20 minutes, or until the Dutch baby is puffed and golden brown. Do not open the oven during the first 20 minutes of baking. Otherwise, the Dutch baby will collapse.
- Remove from the oven. Dust with confectioners' sugar and serve immediately with lemon wedges, if desired.
Nutrition Information
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Calories
167kcal
(8%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
98mg
(33%)
Sodium
92mg
(4%)
Potassium
96mg
(3%)
Fiber
0.4g
(2%)
Sugar
6g
(12%)
Vitamin A
314IU
(6%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 92mg | 4% |
| Potassium | 96mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 314IU | 6% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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