It’s probably the easiest way to make a ginormous pancake that will feed a crowd. Some call it a Dutch Baby and some call it a German Pancake. No matter what you call it; it’s really easy to make, comes together in just a few quick minutes, uses basic every day ingredients you probably have on hand, and it’s absolutely delicious! It’s a little more custardy than the traditional pancake you may be used to, but not having to stand at the stove cooking up pancake after pancake makes this a great breakfast that you can get on the table in short order with a minimum amount of effort.
Preheat oven to 425℉.
Place pats of butter in a 13X9 inch oven safe casserole dish.
Place the dish in the oven until butter has melted and pan is hot.
While butter is melting in the oven, prepare the batter. Place eggs, milk, vanilla, salt and flour in a blender and whip until light and frothy.
Scrape down any flour that might stick to the sides of the blender and make sure it is fully incorporated into the batter and there are no lumps.
Remove hot casserole dish from the oven and pour the egg batter over the melted butter in the hot pan.
Return pan to the oven and bake for 25-30 minutes or until the edges get puffy, turn a rich golden brown, and the center sets up.
To serve, dust each serving with powdered sugar and top with sliced strawberries and a drizzle of maple syrup. Or add a dollop of fruit preserves and a squeeze of fresh lemon juice for a less sweet, fresh flavor profile. Or get really fancy and add some whipped cream and chopped nuts on top.
Give this classic recipe a try, you and your whole family will love it! It’s so very easy to make so you won’t be stuck in the kitchen and you’ll have plenty of time for fun activities. This is a higher protein breakfast than a standard pancake breakfast so you’ll have plenty of energy for whatever the day holds in store for you.
Learn how easy it is to make fresh homemade strawberry, raspberry preserves using just four basic ingredients. No special supplies needed to make it either. How To Make Small Batch Strawberry, Raspberry Preserves. It’s easier than you think and this method is a great one to try if you’ve never attempted to preserve anything before. Delicious on toast, sourdough bread, or on your freshly baked Dutch Baby.
Dutch Baby, aka, German Pancake
Equipment
- Blender
- 13×9 inch oven safe casserole dish
Ingredients
- 6 large eggs
- 1 cup flour
- ½ tsp Kosher salt
- 1 tsp vanilla extract
- 6 tbsp butter
- powdered sugar, to serve
- sliced strawberries, to serve
- maple syrup, to serve
- berry preserves or jelly, to serve
- lemon wedges
Instructions
- Preheat oven to 425℉.
- Place pats of butter in a 13X9 inch oven safe casserole dish.
- Place the dish in the oven until butter has melted and pan is hot.
- While butter is melting in the oven, prepare the batter. Place eggs, milk, vanilla, salt and flour in a blender and whip until light and frothy. Scrape down any flour that might stick to the sides of the blender and make sure it is fully incorporated into the batter and there are no lumps.
- Remove casserole dish from the oven and pour the egg batter over the melted butter in the hot pan.
- Return pan to the oven and bake for 25-30 minutes or until the edges get puffy, turn a rich golden brown, and the center sets up.
- To serve, dust with powdered sugar and top with sliced strawberries. Add a dollop fruit preserves or maple syrup and a squeeze of fresh lemon juice on top if desired.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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