Description
The classic puffy pancake we all love and know as Dutch Babies
Ingredients
Scale
- 1 cup flour
- 1 cup milk
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp sugar
- tsp salt
- 4 tsp melted butter, divided
Instructions
- 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
Notes
The cooking time on this dish will vary, but the end result should be slightly eggy
- Prep Time: 5 mins
- Cook Time: 15 mins