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Nutrition Facts
Serving Size 1 (232g) Recipe makes 2 servings
Calories 487
Calories from Fat 255		(52%)
Amount Per Serving		%DV
	Total Fat 28.4g	43%
	Saturated Fat 15.4g	77%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 375mg		125%
Sodium 350mg		14%
Potassium 279mg		7%
Total Carbohydrate 41.4g		13%
	Dietary Fiber 0.8g	3%
	Sugars 13.4g
Protein 15.8g		31%
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Dutch Baby Pancake

Recipe #380572 | 23 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Madi Elbgal
Jul 7, 2009

This is a typical old-fashioned Dutch baby. We have it for breakfast nearly every weekend; it is made with ingredients we almost always have on hand. It bakes up puffy and golden brown, then sinks into a rich, eggy pancake. Plus, it can go from the pantry to the table in less than 25 minutes!

SERVES 2 -4 , 4 -8 Slices (change servings and units)

Ingredients

3 tablespoons butter
3 large eggs
3/4 cup milk
1/2 teaspoon vanilla
2 tablespoons sugar
1/2 cup flour
1 pinch salt

Directions

1
Heat oven to 425* F.
2
Either melt butter in an oven-proof skillet and remove from heat OR melt it in a regular saucepan and pour into a prepared (liberally buttered) pie pan.
3
In a blender, combine the eggs and milk and whirl until foamy and pale.
4
Add to the blender the vanilla, flour, sugar and salt.
5
Whirl until fully blended.
6
Pour batter into the melted butter--it will look like a dish of white soup with slicks of oil on top (not appetizing at all, I know).
7
Bake in the oven about 18 minutes or until golden brown and puffy.
8
Slice when the "puff" has deflated and serve with jam or sugar.