Dutch Baby Pancake
A delightful breakfast dish akin to a pancake and soufflé, with fluffy edges and a soft, creamy center.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh lemon juice (for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- Blend the eggs, flour, milk, and salt in a blender until smooth.
- Melt the butter in a cast-iron skillet over medium heat.
- Pour the batter into the hot skillet.
- Bake for 20-25 minutes, or until puffed and golden brown.
- Remove from the oven, sprinkle with powdered sugar, and serve with lemon juice.
Notes
Use room temperature eggs for a fluffier pancake. Ensure the butter is sizzling hot before adding the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg
Find it online: https://lunarecipez.com/dutch-baby-pancake-3/