35 lines
1.5 KiB
HTML
35 lines
1.5 KiB
HTML
Dutch Baby Pancake
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Home
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<h1>Dutch Baby Pancake</h1>
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<p>I make this all the time because it is easy and good. It’s also really fun to watch it puff up HUGE in the oven and then collapse when you take it out. It’s an impressive breakfast dish to serve to overnight company because it looks a lot fancier than it is – at least while it’s cooking.</p>
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<h2>Ingredients</h2>
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<ul>
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<li>3 large eggs</li>
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<li>3/4 cup all-purpose flour</li>
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<li>3/4 cup milk</li>
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<li>2 tablespoons sugar</li>
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<li>1/4 teaspoon salt</li>
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<li>1 teaspoon vanilla extract</li>
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<li>3 tablespoons butter</li>
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</ul>
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<h2>Directions</h2>
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<ol>
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<li>Place a large cast-iron skillet in the oven and preheat the oven to 400°F.</li>
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<li>While the pan and oven are heating, place all ingredients except the butter in a blender. Blend on medium-high speed until frothy and fluffy, about 45 seconds.</li>
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<li>Once the oven is preheated, carefully remove the hot pan and add the butter. Swirl until the butter is mostly melted, then return the pan to the oven for 30 to 60 seconds to heat again.</li>
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<li>Pour the batter into the center of the hot pan. There is no need to swirl it around. Bake for 15 minutes.</li>
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<li>Without removing the Dutch baby pancake from the oven, reduce the temperature to 350°F and bake for 10 more minutes, or until the edges and center are browned.</li>
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<li>Remove from the oven and cool for 5 minutes. Slice and serve with confectioners’ sugar.
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TOPPING</li>
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</ol>
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<ul>
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<li>2 tablespoons confectioners’ sugar, for sifting</li>
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</ul>
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