Back when I had cable tv, I saw Melissa D’Arabian sharing a recipe on tv for a Dutch baby (also known as a puffed pancake). I had never heard of one before, but it looked scrumptious.
While browsing Pinterest I saw a photo that reminded me of the recipe so this weekend I woke up early on Saturday and made one for me, the hubs and our house guest, Jeremy.
Vanilla Dutch Baby
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8 slices
- 3 Tbsp butter
- 3 eggs
- 3/4 cup all purpose flour
- 3/4 cup milk, warmed 25 sec in microwave
- 1 Tbsp + 1 tsp sugar
- 2 tsp vanilla extract
- pinch of salt
- Preheat the oven to 400 degrees F.
- Place the butter in a large saute pan and place in the oven to melt.
- Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
- Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
- Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve.
I sliced the Dutch baby and served it immediately. The guys ate theirs with syrup, but I preferred to keep it simple with just the powdered sugar. I think a smear of peanut butter, a dollop of fresh whipped cream or even some sliced macerated strawberries would have been equally yummy!
What would you top this puffed pancake with?