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Dutch Baby Pancake (German Pancake)

A Dutch Baby Pancake is a light, puffy, oven-baked pancake known, for its dramatic rise and crisp, golden edges. Despite its name, it's more closely related to a German dish called Pfannkuchen. Made from a simple batter of eggs, milk, flour, and sugar, it's poured into a hot, buttered skillet or baking pan and baked until it puffs up in the oven.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 people
Course: Breakfast, Brunch, Dessert
Cuisine: German
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 1 1/3 Cups All-purpose flour
  • 2 Cups Milk
  • 4 tsp Sugar
  • 1 tsp Vanilla extract
  • 4 large Eggs

Equipment

  • 1 Hand mixer or
  • 1 Thermomix
  • 1 Skillet iron or baking pan

Method
 

  1. Preheat the oven to 400F. Place a cast-iron skillet or 9X13 inch baking dish inside while it heats.
  2. Prepare the batter: In a blender, bowl or Thermomix bowl, whisk together eggs, milk, flour, sugar, and vanilla extract until smooth. If your using a Thermomix I mixed it for 1 min/speed 4.
  3. Melt the butter: Carefully remove the hot skillet or baking pan and add 2 Tbsp of butter, swirling until melted and bubbling.
  4. Pour the batter: into the hot skillet/baking pan.
  5. Bake: for 20 minutes, or until puffed and golden brown around the edges.
  6. Serve immediately: It will deflate slightly, which is completely normal. Dust pancake with icing sugar and serve with different kinds of berries, such as raspberries, strawberries, and blueberries. Along crispy bacon for a sweet savory combination. Enjoy!