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Nutrition Facts
Serving Size 1 (79g) Recipe makes 8 servings
Calories 166
Calories from Fat 85		(51%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 125mg		41%
Sodium 269mg		11%
Potassium 98mg		2%
Total Carbohydrate 14.1g		4%
	Dietary Fiber 0.4g	1%
	Sugars 0.8g
Protein 5.8g		11%
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Dutch Baby (Giant Baked Pancake)

Recipe #343085 | 17 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Dec 11, 2008

These look and taste absolutely heavenly! It's great if you have guests or larger gatherings for breakfast or brunch as each pancake has 4-6 servings and, since it is baked, requires less work than regular pancakes. This delicious and impressive-looking recipe is from Sarah Kate, of "The Kitchn". It was a Christmas breakfast tradition in her family. It's also sometimes called a German Pancake and is quite similar to Yorkshire Pudding. If you want a sweeter recipe, increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla. Batter needs to sit for a half-hour before baking.

SERVES 8 -12 , 2 large pancakes (change servings and units)

Ingredients

4 eggs
1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup unsalted butter

Directions

1
Whisk eggs, milk, flour, sugar and salt in a large bowl, or whiz in a blender. Let stand for 30 minutes at room temperature.
2
Divide butter between two 9 or 10-inch cast iron skillets, glass baking dishes, or one larger rectangular roasting pan. Place in oven until butter melts. Remove pans, swirling butter to coat sides. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.
3
Slice pancake into wedges and serve with dusting of sugar, berries and a squirt of lemon juice, or just some good maple syrup.