The recipe for these puffed pancakes is alarmingly simple, and once you find out how easy they are to prepare, don’t be surprised if they become a staple in your breakfast repertoire.
By Khalilah Ramdene
Among the many things one desires in a breakfast, ease would have to be on the top of the list. Now sometimes, labor intensive recipes like croissants or finicky ones, like an eggy souffle are worth the trouble, but the recipes that come together with no trouble at all and produce such satisfying results are truly the gems of the kitchen. Dutch babies definitely get sorted into that category. In fact, this recipe for these puffed pancakes is alarmingly simple, and once you find out how easy they are to prepare, don’t be surprised if they become a staple in your breakfast repertoire.
The batter for these puffed pancakes is made in the blender and consists of things you almost always have on hand in the house. From the prep to the table, you’ll be serving these dutch babies in 20 minutes flat.
- 1 cup flour
- 1 cup milk
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp sugar
- tsp salt
- 4 tsp melted butter, divided
- Preheat oven to 475º
- To make batter, in a blender, add flour, milk, eggs, vanilla, sugar and salt and blend thoroughly Scrape down sides of the blender if necessary to insure all flour is incorporated. Batter will be loose
- Melt 4 tsp of butter and place 1 tsp in each of 4 ramekins (or melt 1 tbsp of butter and place in an oven-proof 8” skillet)
- With a pastry brush, spread the melted butter around the inside of the ramekins or skillet
- Divide batter among ramekins or pour into skillet. Bake (with ramekins on the baking sheet) for 12-15 minutes until nicely puffed and browned
- Remove from the oven. The puff will begin to deflate, so serve immediately. Drizzle a little fresh lemon juice and a dusting of powdered sugar onto each puff or a berry coulis. If made in a skillet, cut into 4 wedges, transfer to plates, garnish as desired and serve