Classic Dutch Baby Pancake
Ingredients: 8
Discover the charm of a Classic Dutch Baby Pancake in this delightful recipe. A quick and simple yet elegant dish that puffs up beautifully in the oven, creating a crispy golden crust with a soft, custardy center. Perfect for any breakfast or brunch gathering.
Ingredients
For the Classic Dutch Baby Pancake | |
|---|---|
| ¾ | cup milk |
| ½ | cup unbleached all-purpose flour |
| 2 | large eggs |
| 1 ½ | tablespoons sugar |
| ½ | teaspoon pure vanilla extract |
| 3 | tablespoons unsalted butter |
| 1 | tablespoon confectioners' sugar |
| 1 ½ | cups cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries, mangoes, etc.) |
Instructions
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For preparing the Dutch Baby Pancake
- Preheat the oven to 450°F (230°C) at least fifteen minutes before baking. Ensure a pie plate or oven-proof skillet is ready for use.
- In a bowl, whisk together the milk, flour, eggs, sugar, and vanilla extract. Place the butter in the pie plate or skillet, then heat in the preheated oven until the butter melts. Use a brush to coat the rim and entire inside of the pan with the melted butter.
- Slowly pour the batter into the hot pan and bake for 20 minutes. Reduce the oven heat to 350°F (180°C) and continue baking for an additional 8-10 minutes, until the pancake is well-browned. Remove from the oven, sift confectioners' sugar over the top, and promptly serve with fresh fruit spooned into the center of the pancake.
Aug 11, 2024