Dutch Baby, aka, German Pancake
This quick and easy to make giant pancake will feed a crowd and become a family favorite.
Equipment
- Blender
- 13x9 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.