When on vacation this summer, for the first time, I had a puffed pancake which is also called a Dutch baby. I mean I have eaten more than my share of pancakes in my years of living but this, yes THIS, was amazing so I had to find a way to make this it home. Who knew that making this was incredibly easy and takes almost no time. I’m pretty sure it took me more time to heat up the oven then it did for me to have the batter ready to go in the pan.
Really, all you need are some ingredients you have in your pantry, (pantry staples, right?!?) a blender and you’re set. If you don’t have a blender, you can easily use a bowl and whisk BUT you’ll need to make sure the batter is completely smooth with no lumps. Just in case, add in the wet ingredients (eggs and milk) and whisk until combined and has turned a light yellow color and then add in your dry ingredients and whisk away. Add in the butter that has been heating up in oven and whisk again. Lump free? Then you’re ready!
She had a blast adding in the ingredients to the blender (besides the melted butter. I added that for her). Daddy has been home from work with a knee injury so he also helped. But really, when my one year old is eager to help, she gets the front row seat. No excuses…get those kids in the kitchen!
See..normal pancakes need the boot for at least one morning to enjoy this delicious PUFFED pancake. Add some strawberries, blackberries, blueberries or the fruit you have in your house with some maple syrup and you’re ready to eat!
| Prep Time | 5 minutes |
| Cook Time | 22-25 minutes |
| Servings |
servings
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- 3 TBS unsalted butter
- 3 large eggs room temperature
- 3/4 cup all-purpose flour
- 3/4 cup milk warmed
- 1 TBS sugar
- 2 tsp vanilla extract
- 1 pinch salt
- powdered sugar for dusting
Ingredients
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|
- Preheat the over to 400°F. Add the butter to a nonstick oven safe pan and put in oven while preheating.
- Using a blender, combine the following ingredients: eggs, flour, warm milk, sugar, vanilla extract and a pinch of salt. Blend until smooth.
- Take the pan from the oven. Swirl the butter so it covers the bottom and sides of the pan. Pour the remaining butter into pancake mixture and pulse until incorporated.
- Bake until pancake becomes puffed and has a nice golden brown color along the sides. This will take about 22-25 minutes.
- Remove the Dutch baby pancake from the pan and allow to cool on a wire rack. Dust the finished product with powdered sugar when it has slightly cooled down.
- Cut and serve.