Description
Indulge in this delightful Baby Dutch Pancake for a breakfast treat that’s both impressive and easy to make. This puffy oven-baked pancake is a perfect canvas for your favorite toppings, whether it’s a sprinkle of powdered sugar, fresh fruit, syrup, or a squeeze of lemon juice.
Ingredients
Scale
Baby Dutch Pancake:
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
For Topping:
- powdered sugar
- fresh fruit (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Place a 10-inch oven-safe skillet or cast iron pan in the oven to heat.
- Prepare the Batter: In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth. Let the batter rest for 5–10 minutes.
- Heat the Skillet: Carefully remove the hot skillet from the oven, add butter, and swirl to coat. Pour the batter into the skillet and return it to the oven.
- Bake: Bake for 18–20 minutes until puffed and golden. Avoid opening the oven door during baking.
- Serve: Remove from the oven and serve hot with desired toppings.
Notes
- For a richer flavor, use half-and-half instead of milk.
- This pancake is best served immediately as it may deflate slightly after baking.
Nutrition
- Serving Size: 1 slice (1/4 of pancake)
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
