Description
A light, puffy oven-baked pancake served with powdered sugar, maple syrup, or jam.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup whole or 2% milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- Powdered sugar, maple syrup, and jam, for serving
Instructions
- Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor and blend for 10 seconds, scrape down the sides, then blend for another 10 seconds until the batter is loose and liquidy.
- Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes to let the flour absorb the liquid.
- Heat the pan and oven: Place a 9 to 10-inch oven-safe skillet on the middle oven rack, remove any racks above it, and preheat the oven to 425?F.
- Melt the butter: Remove the skillet from the oven using oven mitts, place it on the stovetop, add the butter, and swirl the pan to melt the butter and coat the bottom and sides.
- Add the batter: Pour the batter over the butter, tilting the pan if needed so the batter runs evenly to all sides, then place the skillet in the oven.
- Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, about 15 to 20 minutes.
- Serve while hot: Serve from the pan or transfer to a platter, dust with powdered sugar, cut into wedges, and serve with maple syrup or jam.
- Prep Time: 10 mins (plus 20–25 mins resting)
- Cook Time: 15–20 mins