Dutch Baby Pancakes
This Dutch Baby Pancakes Recipe is so versatile and works perfectly with sweet or savory* toppings!
Servings 4
Calories 369kcal
Ingredients
- ½ cup all-purpose flour plain flour
- 3 large eggs room temperature
- ½ cup whole milk room temperature
- ½ tsp ground cinnamon
- ½ Tbsp vanilla
- 1 Tbps sugar
- ½ tsp salt
- 3 Tbsp unsalted butter cut into chunks
- Sliced fruit powdered sugar, and/or maple syrup, to serve
Instructions
- Pre-heat oven to 220°C/425°F/Gas 7.
- Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined. Pour the batter into a blender and blend for 1 minute until aerated and no clumps remain.
- Use the butter to thoroughly grease the exposed surface of the skillet, as shown, and then place in the hot oven just until melted. Remove from oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
- Pour the blended batter into the center of the hot skillet and place it just above the center in the hot oven.
- Cook for 20 minutes until the edges are puffed up and golden brown. Turn off the oven and allow the skillet to remain in the oven for 5 additional minutes.
- Remove from oven and cool for a couple of minutes before slicing. Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!
Notes
*Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.
Nutrition
Serving: 1 | Calories: 369kcal | Carbohydrates: 55g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 165mg | Sodium: 361mg | Fiber: 1g | Sugar: 39g