dutch baby (oven baked) pancake
(1 rating)
Be sure to view all the photos I've included. This baked pancake really rises high! I tried to get a picture before it began collapsing, but wasn't quite quick enough. Regardless, it's very impressive when brought to the table, and tasty as well. My skillet is iron, and this seems to give the best results.
(1 rating)
yield
2 to 3
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For dutch baby (oven baked) pancake
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3 lgeggs
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1/2 cmilk
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2 Tbspmelted butter + 1 tbsp for skillet
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1 Tbspsugar
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1 tspvanilla
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1/4 tspsalt
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1/2 cplain all-purpose flour
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fresh fruit of your choice, cut into bite-sized pieces
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powdered sugar, whipped cream
How To Make dutch baby (oven baked) pancake
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1Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
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2In 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.
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3Melt 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.
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4Pour 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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