Dutch Baby Pancake

Name: Dutch Baby Pancake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving
Ingredients: 3 large eggs; ⅔ cup milk; ½ cup all-purpose flour; ¼ teaspoon salt; 1 teaspoon vanilla extract; 3 tablespoons butter; 1 tablespoon butter; 1 tablespoon lemon juice; 1 tablespoon powdered sugar; 3 cups mixed berries

User Reviews

4.8

102 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6
Calories
201 kcal
Course
Breakfast, Brunch
Cuisine
Dutch

Dutch Baby Pancake

Joseph Powell

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This Dutch Baby Pancake is large, fluffy and makes for a fantastic breakfast, brunch, lunch or dessert, any time of year. With only 5 minutes of prep and 20 minutes of bake time, you can have this mouthwatering, oversized pancake on your table - ready to devour.

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Ingredients

Servings

3 large eggs at room temperature
⅔ cup milk at room temperature
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
3 tablespoons butter unsalted
1 tablespoon butter unsalted, melted
1 tablespoon lemon juice freshly squeezed
1 tablespoon powdered sugar same as icing sugar or confectioners sugar
3 cups mixed berries fresh

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Instructions

Preheat the oven to 425°F.
To a blender add the eggs, milk, flour, salt, vanilla and blend until the batter is smooth.
Melt the 3 tbsp of butter in a 10-inch cast iron skillet until bubbling, in the preheated oven for about 5 minutes or right on your stovetop. If you do this in the oven, be careful handling your skillet as it will get hot.
Pour the batter into the center of the skillet, do not mix the batter with the melted butter, and carefully transfer it back to the oven to bake until puffed and golden, about 15 to 20 minutes.
Remove the skillet from the oven and immediately brush the pancake with melted butter and drizzle the lemon juice over the top. Add some berries and dust with powdered sugar before serving, if preferred.

Equipments used:

Notes

Fridge: Since dutch baby pancakes contain dairy and eggs - leftovers will only keep for up to 5 days in the fridge, but it's best right after it's made.
Freezer: You can also freeze your leftovers for up to 2 months, but the consistency and texture of your pancake might not be the same.
Reheating: To reheat leftovers you can cut out a piece, pop it in the microwave and boom, you have breakfast ready to go. If you aren't a fan of the microwave you can pop it back in the oven until it is heated through.

Nutrition Information

Show Details

Serving 1serving Calories 201kcal (10%) Carbohydrates 20g (7%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 115mg (38%) Sodium 147mg (6%) Potassium 130mg (4%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 431IU (9%) Vitamin C 3mg (3%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 201 kcal

% Daily Value*

Serving	1serving
Calories	201kcal	10%
Carbohydrates	20g	7%
Protein	6g	12%
Fat	11g	17%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.3g	15%
Cholesterol	115mg	38%
Sodium	147mg	6%
Potassium	130mg	3%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	431IU	9%
Vitamin C	3mg	3%
Calcium	56mg	6%
Iron	1mg	6%