Description
Easy, fun and rockin' delicious. A Dutch baby pancake, sometimes called a German pancake or a Dutch puff, is a sweet popover that is normally served for breakfast. This puffy pancake is a breeze to make because you whirl the batter together in the blender. It is ideally baked in a shallow cast iron or metal pan which allows the sides of the pancake to rise high above edges of the pan, creating a light, puffy crust with a tender, eggy middle.
Once out of the oven, the pancake collapses quickly, so bring this spectacular breakfast dish to the table and have your forks ready.
Ingredients
| Source: Katie U. - Littleton | |||
| Prep time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes | |
Instructions
Preheat oven to 400 degrees.
Place 4 T of the butter in a 12" cast iron pan and place in the oven to melt. You can also use a 9x13 pan.
Meanwhile, melt the remaining 2 T of butter and combine with all the other ingredients in a blender or food processor. Blend on medium-high speed until smooth.
Remove the hot pan from the oven. The butter should be melted but not brown or burned looking. Swirl to coat the pan completely.
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.
Notes
Dutch baby pancakes are great served with powdered sugar, fruit compote or good ol' syrup and butter.