The best delicious Dutch Baby Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dutch Baby Pancakes recipe today!
Hello my friends, this Dutch Baby Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Dutch Baby Pancakes is amazingly delicious, and addictive, everyone will be asking for more Dutch Baby Pancakes.
What Makes This Dutch Baby Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dutch Baby Pancakes.
Ready to make this Dutch Baby Pancakes Recipe? Let’s do it!
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-BATTER-
3/4 c Milk
1/2 c Unbleached all-purpose flour
2 lg Eggs
1 1/2 tb Sugar
1/2 ts Pure vanilla extract
3 tb Unsalted butter
TOPPING
1 tb Confectioners’ sugar
1 1/2 c Thinly sliced peaches
-=OR=- Nectarines or
– Strawberries and/or
– Raspberries & Blueberries,
– or Lemon, cut in wedges
PREHEAT OVEN TO 450F 15 minutes before baking, with the rack in the center
of the oven. Have a 10-inch glass pie plate or cast iron skillet ready. Mix
the milk, flour, eggs, sugar and vanilla until smooth, in a food processor,
blender or with a whisk. The batter can be made a day ahead and
refrigerated. Put the butter in the pie plate or skillet and place in the
hot oven until the butter is melted. Brush the butter up the sides and onto
the rim of the pan so the entire inside surface is well coated. Slowly pour
the batter into the pie plate or skillet and bake for 20 minutes. Reduce
the oven to 350F and continue baking until the pancake is well browned and
cooked in the center, 8 to 10 minutes longer. Remove from the oven and sift
confectioners’ sugar over the top. Serve immediately, with fruit spooned
into the center or with lemon wedges.
From
Yields
2 Servings
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