Description
This German Oven Pancake, also known as a Dutch Baby, is a light, airy, and impressive breakfast treat. The simple batter puffs up in the oven, creating a golden, crispy-edged pancake with a soft, custardy center. It’s easy to make and perfect for a special breakfast or brunch.
Ingredients
Units
Scale
- 1/2 cup all-purpose flour
- 3 large eggs
- 1/2 cup milk
- 3 tablespoons melted butter, divided
- 1 tablespoon sugar
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Batter: Preheat oven to 450°F (230°C). In a medium bowl, whisk eggs, milk, 2 tablespoons melted butter, salt, and sugar. Add flour and stir until incorporated, being careful not to overmix.
- Prepare Skillet: Add 1 tablespoon melted butter to a 9 or 11-inch cast iron skillet.
- Bake: Pour batter into the skillet and bake for 12-18 minutes, or until edges start to brown.
- Serve: Top with desired toppings and serve immediately.
Notes
- A cast iron skillet is essential for the best results.
- Do not overmix the batter.
- Serve immediately, as the pancake will deflate as it cools.
- Popular toppings include powdered sugar, fresh fruit, maple syrup, or whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 212kcal
- Sugar: 5g
- Sodium: 138mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 194mg
