Yield: 6-8 servings
We decided to kick off the new year right with a Dutch Baby Pancake for breakfast. A dish like this is not only fun to make and share, but delicious too. The pancake will puff dramatically while baking, so be sure others are there to witness it when you pull it out of the oven. Serve it with a choice of butter, warm maple syrup, fresh lemon wedges and powdered sugar. Yum.
Ingredients:
- 1/2 cup (4 ounces) unsalted butter
- 6 eggs
- 1 1/2 cups milk
- 1 1/2 cups flour
Preparation:
- Heat oven to 425 F degrees. Place the butter in a 12-inch oven-proof skillet and place it in the oven just until the butter is melted.
- In a medium mixing bowl, whisk to combine the eggs, flour and milk. It’s okay if there are some lumps.
- Add egg mixture to the pan with melted butter. Bake for about 20-25 minutes or until puffed and dark golden around the edges.
This is an especially nice Dutch Baby recipe! Our family always loved these
for weekend breakfasts. Note our new, different-server (as in computer, not
waiting table).
Hey Kristen,
I love your Web-site
I was looking at your Baby Dutch pancake,
Our family has been making something very similar for ever except that we add honey to the milk and egg mixture. it is a recipe that comes from Arlene’s Finish grandmother. it has the impossible name of “suomalainen pannukakku”
The “burst tomato” galette was delicious.
Thank you,
Love and Peace,
Don coulon
Hi Don! Thank you so much for visiting my web site! I will try some honey next time – sounds delicious! Cheers, Kristen