Weekend Breakfast: Dutch Baby
A buttery, oven baked puffed pancake. The sides get crisp while the middle stays tender. A treat to look forward to all week. Top with your favorite syrup or with warm berries and whipped cream.
Equipment
- Blender
Ingredients
For 8" x 8" square pan (feeds about 4 people)
- 1/4 cup` butter
- 3 eggs
- 3/4 cup milk
- 3/4 cup flour
For 9" x 13" pan (feeds about 6 people)
- 1/3 cup butter
- 4 eggs
- 1 cup milk
- 1 cup flour
Instructions
- Place butter in pan and set in 425 degree oven until melted (watch so it doesn't burn).
- Put eggs in blender and whirl on high speed for 1 minute.
- While blender is still running, add milk, the gradually add the flour slowly. After all flour is added, whirl for an additional 30 seconds.
- Pour directly into hot pan inside the oven and bake for 20 - 25 minutes.
- Dutch baby will puff up and be golden brown on the sides.
Notes
My family loves to serve Dutch Baby will warm berry compote and whipped cream. Try your own fruit topping or your favorite syrup.