This easy Dutch baby recipe (aka German Pancake) is mixed in the blender and can be served sweet or savory with your favorite toppings.
Course Breakfast
Cuisine German
Keyword Dutch Baby
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 339kcal
Ingredients
3tablespoonsunsalted butter
4large eggs, at room temperature
1cupmilk (whole, 2%, 1%, or skim are fine), at room temperature
1cupall-purpose flour
½ teaspoonkosher salt
1-2tablespoonssugar, (use just 1 tablespoon or feel free to omit if you're making a savory Dutch baby)
Instructions
Place a 10-inch cast iron skillet, oven-safe skillet, or pie dish (you could also use a 3-qt baking dish) in the oven and preheat to 425°F.
While the oven and skillet are preheating, add the eggs, milk, flour, salt, and sugar (if using) to a blender or food processor. Blend for 1 minute, scraping the sides and bottom to make sure there are no clumps and all of the flour has been distributed. Let your batter rest for about 10 minutes or while the skillet heats.
Once the skillet has preheated, use potholders and carefully remove the skillet from the oven. Add the butter, shaking the pan to swirl it around, being sure to get some around the sides. As soon as the butter has completely melted, pour the batter in.
Return the skillet to the oven and bake the Dutch baby until golden and puffed up, about 15 minutes or so (I like mine more custardy in the center, so I usually pull it after 15 minutes, but feel free to bake yours a bit longer if you prefer). Just check it after 15.
To serve, add desired sweet or savory toppings and cut into slices.