How To Make Dutch Baby Pancake
Unlike the traditional pancake recipe, this German-inspired creation is baked in an iron skillet until light & fluffy. They’re best eaten with fresh fruits.
Serves:
Ingredients
- ½cupall purpose flour
- ½cupmilk,(1% or 2%)
- 3large eggs
- ⅛tspsalt
- ¼cupbutter
For Toppings:
- powdered sugar
- fresh berries
- syrup
Equipments
Instructions
-
Preheat oven to 425 degrees F.
-
Place flour in a medium mixing bowl. Whisk in the milk a little at a time until smooth. Whisk in the eggs and salt. Set aside.
-
Melt butter in a 10-inch oven proof skillet over medium-low heat. Once melted, remove from heat, pour in the batter, and place pan in the oven for 15 minutes until pancake is puffed and golden.
-
Lower oven temperature to 300 degrees F and cook 5 more minutes. Remove from oven, slice, and serve topped with berries, powdered sugar, and syrup.
Nutrition
- Calories: 235.40kcal
- Fat: 16.22g
- Saturated Fat: 9.05g
- Trans Fat: 0.48g
- Monounsaturated Fat: 4.62g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 14.84g
- Fiber: 0.42g
- Sugar: 2.88g
- Protein: 7.41g
- Cholesterol: 173.05mg
- Sodium: 140.93mg
- Calcium: 61.27mg
- Potassium: 112.17mg
- Iron: 1.39mg
- Vitamin A: 171.07µg
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